posted on Jun, 6 2013 @ 01:42 PM
reply to post by TheFlash
Here is one similar to one I used to use when I had a smoker. The two missing ingredients that I would also use would be 1T of chili powder and 3T of
One other thing you might want to try is "brining" your chicken before applying the dry rub and smoking it!! Just do a google of how to brine a
chicken and you will get some good ideas.....
Bottom line, experiment without getting crazy and adjust to your taste accordingly. Now you got me jonesin to get another smoker!
◾3.5-pound whole body chicken
◾1 tablespoon garlic powder
◾1 teaspoon paprika
◾1 teaspoon ground ginger
◾1 teaspoon cumin
◾1 teaspoon dried rosemary
◾1/2 teaspoon salt
◾½ teaspoon ground black pepper
Turn your smoker on the medium setting and allow it to warm up for 10 minutes. Turn it down to the smoke setting and keep it there for 5 minutes
before putting the chicken on. In a small bowl, add all of the spices and mix to combine. Sprinkle evenly over the whole body chicken and use your
hands to lightly press the spices into the chicken. Note: If you have the time, you can refrigerate your rubbed chicken for up to 24 hours (Ours was
rubbed up in the refer for 2 hours before smoking). If you enjoy drizzling oil over your meat before you add a dry rub, feel free. I only add oil when
I think it is absolutely necessary and in most cases, I don’t think it’s necessary. The key is to cook the meat to the proper temperature, which
is around 165 degrees for poultry.
Place chicken on the smoker either breast-side down or breast-side up on the smoker. Close the lid and allow chicken to smoke for 3 to 3.5 hours,
depending on the temperature of your smoker. Checking the temperature of the meat with a thermometer, the chicken should be about 165 degrees on the
inside. If it needs more time after 3 hours, you can put your smoker on the high setting in order to finish cooking and give the skin a nice crisp,
careful not to over-cook.