Smoked Chicken Recipe
YIELD
1 smoked chicken
TIME
Active Prep: 10 min
Cook: 5 hours
INGREDIENTS
- 1 chicken (whole, spatchcocked, quartered, or cut into pieces)
- 2 to 3 tsp. Cue Glue per pound meat, optional*
- 1 Tbsp. Salt & Pepper Tableside Seasoning
- 4 to 5 Tbsp. BBQ rub of choice, such as:
- TSM BBQ Chicken Rub
- Woody Creek BBQ Seasoning
- Georgia Boys All-Purpose BBQ Rub
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NOTES
*Savory's 'Cue Glue helps the seasoning stick to your protein and seals in moisture. Simply slather on 2 to 3 tsp. per pound on all sides of the meat then apply the seasoning.
Brining the chicken before smoking can help keep it tender and juicy. Check out our Brining Mix and brining instructions for creating an easy brine for whole chicken or chicken pieces.
This recipe requires a smoker.
DIRECTIONS
Prepare smoker with wood of choice and heat smoker to 225 to 250 degrees. Slather chicken all over with 'Cue Glue if using before rubbing chicken with seasoning. Rub chicken generously with salt & pepper and BBQ rub of choice. Smoke chicken, keeping heat between 225 and 250 degrees, until the internal temperature of the chicken reaches 165 degrees. Depending on the size of the chicken (whole or pieces) the cooking time will range from 2 to 5 hours. Remove chicken from smoker, tent it with foil, and let it rest for 10 to 15 min. before slicing and serving.
SERVING SUGGESTIONS
Delicious with either our Long’s Peak White BBQ Sauce or Stefan's Tangy White BBQ Sauce recipes.
Mike Johnston, Savory Spice founder
NUTRITION
