Page 7 - Barbecue News Magazine SEPT 2020
P. 7

   Poultry Smoking Guide
*All cooking times and temperatures listed in this guide are approximate
Chicken, whole Chicken, leg quarters Chicken, thighs Chicken, wings Turkey, whole Turkey, leg
Turkey breast Cornish Hen
Whole Duck
2-3 hrs. 1-2 hrs. 1 1⁄2 hrs. 1 1⁄2 hrs. 4-5 hrs. 2-3 hrs. 4 hrs.
2 hrs. 4 hrs.
Cook Temp.Range
275-350 degrees 275-350 degrees 275-350 degrees 275-350 degrees 275-350 degrees 275-350 degrees 275-350 degrees 250 degrees 225-250 degrees
Finished Temperature
170-175 degrees 175-180 degrees 175-180 degrees 170 degrees 170-175 degrees 170-175 degrees 165 degrees
165 degrees 165 degrees
 How to Cook It
High heat direct grilling 400-450 de- grees which is more common for chicken pieces, boneless skin- less breasts, and wings.
2 Zone/Indirect grilling 350-400 degrees grill roasting. Crisp up the skin over the hot side of the grill and then move the meat to the indirect zone and close the lid to finish cook- ing.
Smoking 275-350 de- grees indirect cooking. I like smoking chicken at a little higher tempera- ture to crisp up the skin.
To Sauce or Not to Sauce
During the last 20-30
minutes of cooking you
can baste the meat with
your favorite BBQ sauce
to glaze it. This however
is an optional step. Trust
that your barbecue will be just as delicious whether it is glistening with sauce or smoked with a dry rub only.
Rest, Carve, and Serve
Once done, remove the meat from the cooker and allow it to rest for 8-10 minutes. Carve the bird and arrange it on a platter to serve.
Smoked Whole Chicken
1 (31⁄2- to 41⁄2-lb) whole chicken
2 tbsp olive oil
Chicken Rub:
1 cup cane sugar
1⁄2 cup kosher salt
1⁄4 cup smoked pa- prika
2 tbsp freshly ground black pepper
11⁄2 tsp onion powder 11⁄2 tsp granulated garlic
1 tsp ground thyme
11⁄2 tsp celery salt
1 tsp cayenne pepper
Prepare the rub:
In a medium bowl combine all the rub in- gredients and set aside. Leftover rub may be stored in an airtight container for up to 6 months.
Brine the chicken:
Place the chicken in a large, lidded container and pour the brine over the meat. Cover the container and re-
frigerate for 4 to 6 hours.
Cook the Chicken:
Prepare a smoker to cook at 300°F (150°C). Remove the chicken from the container and discard the brine. Rinse the chicken and pat dry with paper towels. Rub the bird all over with the olive oil. Season the chicken with the chicken rub and let sit out for 30 minutes to let the rub set up. Once the cooker reaches temperature, add the wood and place
the chicken on the grate in the smoker. Cook until the chicken reaches an internal temperature of 180°F (82°C) in the thickest part of the thigh, 11⁄2 to 2 hours. Optionally you can glaze the chicken with your favorite brand of BBQ sauce during the last 30 minutes of smoking. Remove the chicken from the smoker and it let rest for 10 minutes. Carve and arrange on a platter to serve.
     Award-Winning Sauces, Rubs, Marinades, and Seasonings Wisely Crafted With Only Healthy-Minded
   The New Book!
          SEPTEMBER 2020 - 7

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