A spicy and flavorful blend for smoked chicken, beef, or pork.


YIELD
About 2 cups

INGREDIENTS

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NOTES

This mix will make enough for more than 2 chickens, but also works great on tri-tip roasts or ribs. While there is no salt in this recipe, you can add it if desired.



DIRECTIONS

Combine all ingredients and whisk together or place in a jar and shake. To use on chicken, set your smoker to 250 degrees and add apple wood chips. Clean your chicken(s) and tie the legs and wings. Sprinkle the inside and the outside of the chickens and smoke for about 5 hours, or until inner temperature reaches 165 degees. Remove and let rest for 15 to 20 min.



SERVING SUGGESTIONS

Author's note: "Serve with rosemary potatoes and BBQ beans."

THANKS TO
William Falk II

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