Re: Smoked Meat
I do a chicken a few different ways... but this is the main one... if you put the time in it is really good as it has a marinade + a rub + a basting sauce + it gets slow smoked...
The recipe is for 4 3-4 lb chickens halved or quartered... have your butcher do it as that seems to be the easiest way.
First the marinade:
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup kosher salt
bring all ingredieants to nearly a boil... stirring occasionally.. then remove and let cool. This may take a long time as the oil retains heat almost forever (it seems), but you don't want to put a warm marinade on the chicken and start it cooking.
Marinade the chicken in the fridge for at least 2 hours and up to 6.
For the rub...
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
when the marinade is done... remove from the juice and slightly pat down with a paper towel... dont' remove allt he marinade as you want the oil to remain on the skin so it crisps up.
Coat the chicken on both sides with a generous amount of rub.
Smoke the chicken at around 225-250 degrees on apple wood for 3-4 hours or until the juices run clear when you poke it with a fork...
During the smoking process.. you can baste the chicken a few times (maybe 2-3 times) with this vinegar sauce.
2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 to 2 teaspoons cayenne
1 to 2 teaspoons ground black pepper
--- refridigerate and this will keep for several months.
*** Note ***
many consider basting / moping or whatever over kill... especially if you have a vertical smoker as there will be water / moisture in the air already..... if you baste to often the chicken will take longer so take care in basting only when you have to take the lid off...
Also... this can be done on indirect heat on a gas grill with a smoke box in the back.. the temp should be around 275-300... and it should take 1 1/2 - 2 1/4 hours... the same applies here... don't open the lid to often.
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