By request: Snake Bitten Chicken

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shooterrick

Master of the Pit
Original poster
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SMF Premier Member
Jan 13, 2008
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South Louisiana
I am sure if ya did a search you probably could find it but since it was requested I will repost. Hope you enjoy!


Shooters Snake Bitten Chicken and Seafood Rub
This recipe is my twist on jerk. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
3/4 cup raw sugar
¼ cup sea salt
1tbs red pepper flakes
1tbs garlic powder
1tbs onion powder
1tbs Hungarian Paprika

2 tsp all spice
1 tsp black pepper course
1 tsp oregano
1 tsp thyme
1 tsp Wasabi powder
1 tsp cumin

Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.

The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum

Also good on seafood.
 
I can highly recommend it.
biggrin.gif
I've made it quite a few times.
 
I can't say enough good things about Rick's copperhead snakebite rub. I've used it on chicken, salmon and recently on pork chops and it was fantastic every time. Not a beef rub, mind you, but anything else, you have to try this stuff.

ShooterRick has something going on with this rub, and I recommend it.
 
Gettin ready to make a batch of the rub now for tomorrows quarters (c'mon weather, hold out for me)

Can we make this a sticky since there seems to be quite the following for this stuff?
 
I second Mr. Dude's motion to make Rick's Snake Bitten Chicken a sticky....I just smoked a chicken using it and its great.
 
Wasabi concerns. The thing I have found about Wasabi is that it brings the heat and then the heat is gone. It is a shortlived kinda bite with wasabi. I do not use it anywhere else other than the Snake Bitten Chicken recipe. It just seemed right for this recipe and I think it adds a touch of Horseraddish to it. After all in this country Wasabi is powdered horseraddish as true wassabi root looses its freshness very quickly.
 
Rick's Snakebite has such the following that I am making it a Sticky.
 
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This is my favorite go to bird rub - I have even used it in the oven with great success 
 
wow, sounds good and based on the reviews from everyone that has tried it, looks like I just might have to as well
 
I am sure if ya did a search you probably could find it but since it was requested I will repost. Hope you enjoy!


Shooters Snake Bitten Chicken and Seafood Rub
This recipe is my twist on jerk. It has a definite bite of spice coupled with the South American style hint of sweet to balance it out.
3/4 cup raw sugar
¼ cup sea salt
1tbs red pepper flakes
1tbs garlic powder
1tbs onion powder
1tbs Hungarian Paprika

2 tsp all spice
1 tsp black pepper course
1 tsp oregano
1 tsp thyme
1 tsp Wasabi powder
1 tsp cumin

Mix all and rub chicken well. Let set overnight in fridge and smoke to 170 degrees internal temp. Smoker at 275-300 degrees.

The injection I like for this is 1 cup apple juice, 1 juice from whole Key Lime, 1 standard shot Meyers’s Rum

Also good on seafood.[/quot

I don't have an injector so should I brine instead?
 
Sorry to bring back an old post but I just made this and I'm afraid I may have just rubbed some really salty chicken. 

I didn't have any sea salt, so I used kosher salt.  I looked at the conversion table at the morton's site which said that for 1/4 cup of sea salt, I should use 1/4 cup + TBL of kosher so I did it.  Now I'm thinking that it doesn't make sense to need MORE kosher salt than the sea salt that the recipe recommends.  Shouldn't it be less? 

Hopefully when I smoke this chicken tomorrow, it turns out Ok.
 
 
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