| hucklburry |
| (member) |
| 01/28/13 12:09 AM |
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smoked chicken
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I have used this rub 3 times over the past year and everyone likes it, its a bit spicy, so I don't use it every time. I thought I would share.
2 Tbl spn onion powder
1 Tbl spn white sugar
1 Tbl spn paprika
2 tea dried parsley
1 tea garlic powder
1 tea oregano
1 tea black pepper
1/2 tea cayanne pepper
I put the rub on 2 hours before cooking.
I think I was at 220-240 degrees, put chicken on and flip every 20 minutes until 165-177 internal temp, took about 2 hours. Have done this to leg/thigh and breastessess, I have been real happy with it.
dabs
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| 01/28/13 01:05 AM |
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Re: smoked chicken
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You're bucking for a moderator position - aren't you
| hucklburry |
| (member) |
| 01/28/13 01:32 AM |
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Re: smoked chicken
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I love to eat.
| lying_in_wait |
| (member) |
| 01/30/13 03:21 AM |
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Re: smoked chicken
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Love me some smoked chicken! I've become a big fan of spatchcocking my chickens in the last year or so. I like to inject them with clarified butter and rub with granulated garlic, course ground black pepper, sea salt and some Hungarian paprika. Horrible I tell ya!
| Hellbender |
| (member) |
| 02/02/13 02:54 PM |
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Re: smoked chicken
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I use one similar. I might suggest you dump the cayenne for ancho powder, it's easier to adjust the heat. If you get in an experimental mood try adding chili powder and cumin, about 3 chili too 1 cumin along with what you have.