Smoking Meat (12 page)

SMOKING

Prepare your smoker for cooking at 225°
F
to 240°
F
. If you are using a charcoal, an electric, or a gas smoker, you will need enough wood chips or chunks to produce smoke for at least two hours (three hours for a really smoky flavor).

Place the chickens on the smoker grate breast side down for the first hour, then flip them breast side up for the remaining two to three hours. If parts of the chicken, such as the wings, start to brown too quickly, cover them with small pieces of foil to prevent further browning.

Insert a digital probe meat thermometer into the thickest part of a breast or thigh once the chicken has cooked for about two hours. Inserting a thermometer into the meat too late in the game will result in unnecessary loss of valuable juices. The chicken is safe to eat when the thermometer reads at least 165°
F
.

When the chicken is finished cooking, remove it from the smoker and allow it to rest for 20 minutes before carving. If you want to crispen the skin, see my tip in the introduction to the
Poultry
chapter.

Smoked Beer Can Chicken

Traditionally, beer can chicken is a grilling or tailgating food, and is cooked fast and furious. But smokers can get excellent results, too. The liquid in the can steams the inside of the chicken and helps to create a tenderer and tastier bird. Be adventurous in your choice of beverage—see if you can taste the difference between, say, beer, orange pop, or Dr Pepper.

1 Tbsp coarsely ground black pepper

1 Tbsp kosher salt

1 tsp garlic flakes

1 tsp cayenne pepper

½ tsp dried rosemary leaves

½ tsp dried thyme leaves

1 whole chicken (about 4 lb)

Extra virgin olive oil

12 oz can beer (or soft drink or fruit juice)

PREPARATION

Brine the chicken, if desired (see the section on Brining in the
Smokeology
chapter).

Mix the dry ingredients in a small bowl and set aside. Rub the chicken all over with the olive oil, then sprinkle the dry rub mixture evenly over the outside of the chicken. For added flavor, try to get some of the rub under the skin of the chicken wherever possible.

Leave the chicken on the counter to allow the rub to start working its magic on the meat while you set up your smoker.

SMOKING

Prepare the smoker for cooking at 225°
F
to 240°
F
. If you are using a charcoal, an electric, or a gas smoker, be sure to have enough wood chips or chunks on hand to keep the smoke going for at least two to three hours.

Once the smoker is ready, open the can of beer or other liquid and empty out about half of the contents. Place the open can on the smoker grate and fit the chicken on top of the can so that the can is partially inside the cavity of the bird. The can will hold the chicken upright and the liquid will steam flavor into the chicken, making it even more moist and delicious.

Insert a digital probe meat thermometer into the thickest part of a breast or thigh once the chicken has cooked for about two hours. Smoke cook the chicken another one to two hours, or until the internal temperature reaches 165°
F
.

Remove the chicken from the grate, discard the can and its contents, and let the bird rest for 20 to 30 minutes before serving. If you want to crispen the skin, see my tip in the introduction to the
Poultry
chapter. The can does not need to be removed until the chicken is ready to serve.

Smoked Chicken Quarters

Chicken quarters are undoubtedly my favorite; in my opinion, the leg and thigh are the most flavorful parts of the bird, and there’s no need to fight for the breast or wing—coming from a rather large family has taught me everything about that!

6 chicken quarters

2 Tbsp yellow mustard

1/3 cup
All-Purpose Rub
(or 3 Tbsp lemon pepper)

PREPARATION

Brine the chicken quarters, if desired (see the section on Brining in the
Smokeology
chapter).

Rinse the chicken with cold water and pat dry with paper towels. Apply a light layer (1 tsp) of the mustard to each of the quarters, then sprinkle each piece with about 1 Tbsp of the All-Purpose Rub or ½ Tbsp of lemon pepper. Try to get some of the rub under the skin wherever possible, as this will help flavor the meat instead of just the skin. You will find certain areas where the skin is loose enough to pull up. Rub can be placed into these openings and spread with a single finger. Leave the chicken on the counter for about 30 to 45 minutes to bring it up to room temperature and allow the rub to marinate the meat a little while you get your smoker ready.

SMOKING

Prepare your smoker for cooking at 225°
F
to 240°
F
. If you are using a charcoal, an electric, or a gas smoker, make sure to have enough smoking wood to last about two hours.

Once your smoker is ready, place the chicken quarters directly on the grate with about 1 inch between each piece to allow maximum exposure to the smoke. Insert a digital probe meat thermometer into one of the quarters when they are first placed in the smoker.

Smoke the chicken quarters for four hours or until they reach 165°
F
in the thickest part of the leg or thigh. To crispen the skin, see my tip in the introduction to the
Poultry
chapter. Serve while hot, and enjoy.

Smoked Chicken Breasts

Lots of folks will tell you that boneless, skinless chicken breasts are best grilled, but they won’t have that wonderful smoky flavor—and since this is what we’re after, I encourage you to use the smoker instead! When smoke cooked properly, chicken breasts will be tender, juicy, and delicious. After you try this recipe, I don’t think you’ll ever do them any other way. Instead of mixing your own dried spices, you can also use a store-bought seasoning made especially for chicken.

6 boneless, skinless chicken breasts (about 3 lb)

1 tsp cayenne pepper

1 Tbsp table salt

1 tsp dried rosemary leaves

1 Tbsp garlic powder

1 lb thick-sliced fatty bacon, chopped in half

PREPARATION

Brine the chicken breasts, if desired (see the
Smokeology
chapter).

Rinse the chicken breasts under cold water and pat them dry with a paper towel. Mix together the cayenne, salt, rosemary, and garlic powder, and sprinkle about ½ Tbsp onto each breast. Set the chicken breasts aside for 30 to 45 minutes to absorb the flavor of the rub while you set up your smoker.

SMOKING

Prepare your smoker for cooking at 225°
F
to 240°
F
. If you are using a gas, an electric, or a charcoal smoker, make sure you have enough wood chips or chunks on hand to produce smoke for about one hour.

Once the smoker is ready, place the breasts on the grate with about 1 inch of space between each one. To keep the meat moist while it smokes, cover the top of each breast with about three half-pieces of the bacon. The bacon will render and baste the chicken as it cooks.

Insert a digital probe meat thermometer into one of the breasts about one hour into the cooking session. Remove the chicken from the smoker as soon as it reaches 165°
F
, about two and a half hours in total. Serve immediately or keep the chicken breasts warm in a pan with foil tented over the top.

Smoked Chicken Thighs/Legs

In my opinion, the most delicious part of a chicken is the dark meat; thighs and legs rule when it comes to flavor. I like to smoke these in large quantities; they are excellent snacks, reheat well in the microwave, and make me happy.

24 oz bottle Italian dressing (zesty is best if you can find it)

¼
 cup orange juice

2 Tbsp garlic powder

2 Tbsp coarsely ground black pepper

1 Tbsp kosher salt

1 tsp cayenne pepper

1 tsp red pepper flakes

10 to 12 chicken bone-in thighs and/or legs, skin on

PREPARATION

To make the marinade, combine the Italian dressing, orange juice, garlic powder, pepper, salt, cayenne, and red pepper flakes in a large Ziploc bag. Place the chicken pieces in the bag and seal the top. Roll the bag end over end to coat the chicken pieces with the liquid, then set it in the refrigerator overnight (or for at least four hours) to marinate. If you need to split the chicken into two or more bags, simply mix the marinade in a bowl and pour equal amounts into each bag with the chicken.

Remove the chicken from the refrigerator about 30 to 45 minutes before placing it in the smoker to bring it up to room temperature.

SMOKING

Prepare the smoker for cooking at 225°
F
to 240°
F
. If you are using a gas, an electric, or a charcoal smoker, be sure to have enough wood chips or chunks to produce smoke for at least two hours.

Once the smoker is ready, place the chicken pieces directly on the grate, leaving about 1 inch between the pieces to allow maximum exposure to the smoke.

At about the two-hour mark, insert a digital probe meat thermometer into the thickest part of one of the thighs. Smoke cook the chicken for three to four hours in total, or until the internal temperature registers 165°
F
. Let the meat rest about 10 minutes before serving. If you want to crispen the skin, see my tip in the introduction to the
Poultry
chapter.

Smoked Whole Turkey

Most of us eat turkey only once or twice a year—at Thanksgiving and possibly at Christmas. However, once you taste smoked turkey prepared in your own smoker, you may find yourself wanting it a little more often.

1 whole turkey (about 12 lb)

½ cup
All-Purpose Rub

PREPARATION

Rinse the turkey inside and out in cold water and pat dry with a paper towel. If you are going to brine the turkey, do that now by following the instructions in the Brining section of
Smokeology
chapter. You may decide to inject the bird instead by following the instructions found there.

After brining or injecting and/or before smoking, apply the All-Purpose Rub on the outside of the turkey and under the skin if possible. Leave the turkey sitting on the counter to bring it up to room temperature while you set up your smoker.

SMOKING

Prepare your smoker for cooking at 225°
F
to 240°
F
. If you are using a gas, an electric, or a charcoal smoker, make sure to have enough smoking wood to last about three to four hours.

Place the turkey breast side down directly on the smoker grate. After one hour, flip the turkey breast side up to protect this tender meat from the direct heat. At this time, it is also a good idea to insert a digital probe meat thermometer into the thickest part of the breast or thigh to prevent a later loss of juices. If the wings, breast, or other parts of the turkey start to get too brown, cover them with small pieces of foil.