We (more accurately, -s) smoked 2 chickens for our Thanksgiving dinner. They were unbelievably delicious. One was marinated overnight in our favorite spicy bbq sauce and the other had a dry rub. Both were fabulous, but my favorite was the one with the dry rub. The dry rub gave the chicken such great flavor. We just used an inexpensive ($70) electric smoker, and it worked great.
Dry Rub Ingredients:
- 1 dried chipotle
- 4 tsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. peppercorns
- 1/2 tsp. salt
Directions:
- Combine chipotle and peppercorns in a spice grinder and grind
- Combine all spices
- Massage spices onto the chicken
- Smoke according to your smoker’s directions. We used hickory wood and smoked for the chickens for 6 hours. Be advised that cooking time varies, especially on the weather–the colder the weather the longer the smoking takes.
Smoked Chickens:
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