Smoked Chicken
Hunter’s Smoked Rub:
Hunter’s Smoked Rub features a harmonious mingling of molasses and brown sugar, perfectly balanced with the smoky goodness of sweet hickory. A touch of cayenne adds a subtle spicy kick, while aromatic spices dance on the palate, creating a symphony of flavor that delights the senses.
Best Rub for Smoked Chicken:
Hunter’s Smoked Rub is ideal for enhancing the flavors of smoked chicken. Infused with rich, smoky notes, our rub transforms chicken into a culinary masterpiece, adding a bold and irresistible flavor. Perfect for your smoked chicken recipe, this rub will make every bite unforgettable.
Smoked Chicken Recipe
Ingredients:
- 1 whole chicken (4-5 pounds)- 4 tablespoons of Hunter’s Smoked Rub
- Olive oil (for coating)
- Hunter’s BBQ Sauce (Optional)
Instructions:
- Preheat your smoker to 225°F (107°C).
- Coat the chicken with olive oil, then season generously on all sides with Hunter’s Smoked Rub.
- Place the chicken on the smoker, breast side up.
- Smoke the chicken for about 4-5 hours, or until the internal temperature reaches 165°F (74°C).
- If desired, brush the chicken with Hunter’s BBQ Sauce during the last 30 minutes of cooking.
- Once done, remove the chicken from the smoker and let it rest for 10-15 minutes before carving.
- Serve and enjoy your smoked chicken!
3 Quick Tips for BBQing
1. Keep the lid closed: Resist the temptation to open the grill too often. Every time you open the lid, you let out heat and smoke, which can affect the cooking process.
2. Keep the chicken moist: Every hour of cooking, spray or mist the chicken with water or baste it with BBQ sauce. This prevents drying out and allows the sauce to caramelize without becoming too sticky.
3. Use a thermometer: To ensure the chicken is cooked to perfection, use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C).
4. Let it rest: After removing the chicken from the smoker, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in juicier meat.
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