allana0404
Hatching
- May 9, 2017
- 1
- 0
- 2
Me and my family adore this pulled smoked chicken, one of the greatest pleasures when you put it on a bun with BBQ sauce. My husband and kids nag me all the time to make it!
I find you need to be careful when smoking chicken, it just dry out quite easily, so I keep it covered in foil and lathered it in a generous amount of butter seasoned with my texas style rub (about 1/2 cup for a whole chicken, see the recipe at the end), so that it could withstand the 4 hour roast, then uncovered in the last half hour to make sure it absorbed a good amount of smoke in the last run.
Keep your smoker temp around 230-250° F, I have been loving the camp chef natural gas smoker, it easy to maintain a consistent temperature anything higher will risk giving you a tough/dried out bird. When I was done cooking the meat just fell off the bone, and pulled apart with no effort at all! As far as using smoke, If you have a smoker, smoke away. I usually have it in thr smoker for three hours then for last 40 minutes I unwrap it.
When its has cooled enough, grab some forks and go to town pulling your chicken. Have it on burgers, on nachos they are so many delicious options Enjoy!
Homemade Texas Style Rub
Ingredients
1/3 cup chili powder
1/3 cup golden brown sugar packed
1/4 cup salt
1/4 cup ground black pepper
2 tbsp ground mustard
2 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp ground cayenne pepper
I find you need to be careful when smoking chicken, it just dry out quite easily, so I keep it covered in foil and lathered it in a generous amount of butter seasoned with my texas style rub (about 1/2 cup for a whole chicken, see the recipe at the end), so that it could withstand the 4 hour roast, then uncovered in the last half hour to make sure it absorbed a good amount of smoke in the last run.
Keep your smoker temp around 230-250° F, I have been loving the camp chef natural gas smoker, it easy to maintain a consistent temperature anything higher will risk giving you a tough/dried out bird. When I was done cooking the meat just fell off the bone, and pulled apart with no effort at all! As far as using smoke, If you have a smoker, smoke away. I usually have it in thr smoker for three hours then for last 40 minutes I unwrap it.
When its has cooled enough, grab some forks and go to town pulling your chicken. Have it on burgers, on nachos they are so many delicious options Enjoy!
Homemade Texas Style Rub
Ingredients
1/3 cup chili powder
1/3 cup golden brown sugar packed
1/4 cup salt
1/4 cup ground black pepper
2 tbsp ground mustard
2 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tsp ground cayenne pepper
