This was the first time I used my new smoker to smoke a chicken. The chicken was very flavorful, juicy and tender. The only thing I did different was to use pineapple juice instead of apple. Great
I spatchcocked the chicken, injected and left it uncovered in the fridge overnight to dry. Used Cowtown Sweet Spot Rub. I ALWAYS smoke poultry of any type at 300°-325°F. Low and slow does not work for poultry. Higher temp. gives nicer skin also. It ate most fine.
A-MAZ-ING! I made this for a work potluck, and used all chicken legs. I just dumped all the marinade ingredients in a zip-lock bag and added the chicken. Marinaded overnight and then smoked in my smoker with a mix of apple and hickory chips. In the water pan i used a mix of apple juice, water and black cherry whiskey. Received nothing by rave reviews. Thanks for posting
This was absolutely fantastically delicious!! I used a whole chicken, cut up. I injected with the marinade the night before and applied the rub the next morning. I also used the Kansas City Dry Rub (#52711 - Which is also fantastic, btw) My only regret is that I only made ONE chicken. There were no leftovers.
I did this on my gas smoker and it was so simple and turned out wonderful,the apple juice raelly added a great flavor. Archie
First off let me tell you this smoked chicken turned out perfect and was so delicious. I followed your recipe exactly using legs and thighs and misting with apple juice every 30 minutes. My DH and I smoked three different recipes and we prefered this one overall. I used Kansas City Dry Rub (#52711) for the barbeque spice. Oh yeh this was the first time I ever injected a marinade into meat; and that was quite fun and it really made a world of difference in taste. Thanks a whole whole lots KC_Cooker....
This was an excellent recipe. I used Chicken legs with back attached. Ted Reader's "Bone Dust" bbq rub was used. finished chicken on bbq with apple juice basting instead of doing it on the smoker.