K Is S Smoked Chicken Recipes

Steps:

• Rinse chicken inside and out, and pat dry.
• Season as desired.
• Place in crock pot, breast side down.
• Pour liquid smoke over top or just add along the side, if desired.
• Cover and cook on low until done. Use the instruction book for your cooker to know how long to cook a chicken. Some crock pots cook faster than others, even on low.

Steps:

• At least an hour prior to starting your charcoal fire, soak your wood chips/chunks in water. Use any type of wood you would like, hickory, mesquite, apple, peach, pecan, etc --
• Once you have established a bed of hot coals, set your water bowl in place and carefully fill it with water (carefully because you don't want your water to splash up over the side of the bowl and put out your fire underneath).
• Leave the skin on the chicken. The combination of the steam from underneath the meat and the fat trapped between the skin and meat will make your meat VERY tender.
• Set grates in place and place meat on grates. If you are using a smoker similar to the one I described above, set, load and season one grate at a time.
• Sprinkle the meat with all three seasonings, according to your tastes. *One word of caution* If you like salt, as I do, too much salt will make your skin impossible to cut and chew.
• Set the lid on your smoker. There should be no need to remove it until your are ready to serve your chicken.
• Once your meat in set on the grates and the lid is on your smoker, add a handful of soaked wood chips or a couple of wood chunks to your bed of coals.
• Check your smoker periodically, making sure that there is smoke coming out. When there is no smoke, stir your coals and add some more of your soaked wood. Repeat this as often as needed. This is the one time it is good to smoke like a chimney.

Steps:

• Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
• Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
• Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
• Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).