Smokemasters Smoked Chicken
Elevate your backyard barbecue game with Smokemasters Smoked Chicken, a mouthwatering recipe that boasts tender, juicy meat infused with rich smoky flavors. Perfectly seasoned with a blend of paprika, brown sugar, garlic, cayenne, and other spices, this chicken is coated in olive oil to lock in moisture and ensure crispy, golden skin. The recipe highlights the art of smoking, using hickory or applewood chips for a deep, authentic wood-fired aroma. With a slow-and-low cooking method at 250°F, the chicken takes on incredible depth of flavor, making it the star of any meal. Whether you're hosting a weekend cookout or indulging in a smoky feast, this dish pairs effortlessly with classic sides like coleslaw or cornbread. Embrace the BBQ mastery and serve up this smoky delight that will leave everyone craving seconds.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 tablespoons Paprika
- 2 tablespoons Brown sugar
- 1.5 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 0.5 teaspoons Cayenne pepper
- 2 tablespoons Olive oil
- 2 cups Wood chips (hickory or applewood preferred)
Instructions
Remove the chicken from the refrigerator and let it rest at room temperature for 30 minutes while you prepare the ingredients.
In a small bowl, mix paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Pat the chicken dry with paper towels and, using your hands, evenly coat the entire chicken with olive oil. Then generously apply the dry rub, massaging it into the skin and under the skin wherever possible.
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 250°F (121°C).
Place the soaked wood chips into the smoker's wood tray or wrap them in aluminum foil, poking holes to create a makeshift smoker pouch. Insert the tray or pouch into the smoker.
Place the chicken breast-side up on the smoker grate. Close the lid and smoke for approximately 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thickest part of the thigh.
During the smoking process, avoid frequently opening the smoker to maintain consistent heat and smoke levels.
Once cooked, carefully remove the chicken from the smoker and allow it to rest for at least 15 minutes before carving. This helps retain the juices and ensures tender meat.
Carve and serve your Smokemasters Smoked Chicken with your favorite sides. Enjoy!
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
