Hi all!
I smoked a chicken the other day. It turned out exceptional. Yet there was nothing special about this cook, except for one thing: butter! It's a love affair. All that fat means flavor.
Ingredients
1 chicken
70 grams of butter
1.5-2 tbsp pork/poultry rub
Cook time
1-1.5 hours
Serves
2-4 people (completely depending on appetite, and size of bird)
Instructions
Get your hands on a fine yard bird, I picked a corn fed one, hence the slightly yellow color.
Spatchcock it (cut off the spine), flip it over, and flatten it a bit. Rotate the chicken thighs so I lays flat. I use a tray to make things easier, like moving it around. Plus: I didn't have to clean the grates :-)

Now apply your favorite rub on the skin. I used about 0.5 tbsp.

Fire up your offset smoker (in this case an offset is preferred, due to all the convection heat). Have it running at 150° C / 300° F. I ran mine on 100% oak wood.

Now while the chicken is in the smoker, melt 70 grams of real butter (don't skimp, this is key), and add 1 tbsp of your rub and stir well. Keep the butter rub luke warm by placing the pan on the firebox.
Every 20 minutes, baste the skin with the butter rub. I do it 2-3 times, and at this temp the chicken is done in about 1 hour.
Now pull that chicken out and look at that glorious glistening fat shine in the sun! Oh man, this is good. Now pull off a chicken thigh, dunk it in some Alabama White Sauce, and enjoy!

All in all this was a simple cook, but that butter rub really was a HUGE hit. On the other hand, when has added fat been negative for flavor? Beats me.
Anyhow, I hope you try this for your next poultry cook, have a great weekend!
I smoked a chicken the other day. It turned out exceptional. Yet there was nothing special about this cook, except for one thing: butter! It's a love affair. All that fat means flavor.
Ingredients
1 chicken
70 grams of butter
1.5-2 tbsp pork/poultry rub
Cook time
1-1.5 hours
Serves
2-4 people (completely depending on appetite, and size of bird)
Instructions
Get your hands on a fine yard bird, I picked a corn fed one, hence the slightly yellow color.
Spatchcock it (cut off the spine), flip it over, and flatten it a bit. Rotate the chicken thighs so I lays flat. I use a tray to make things easier, like moving it around. Plus: I didn't have to clean the grates :-)
Now apply your favorite rub on the skin. I used about 0.5 tbsp.
Fire up your offset smoker (in this case an offset is preferred, due to all the convection heat). Have it running at 150° C / 300° F. I ran mine on 100% oak wood.
Now while the chicken is in the smoker, melt 70 grams of real butter (don't skimp, this is key), and add 1 tbsp of your rub and stir well. Keep the butter rub luke warm by placing the pan on the firebox.
Every 20 minutes, baste the skin with the butter rub. I do it 2-3 times, and at this temp the chicken is done in about 1 hour.
Now pull that chicken out and look at that glorious glistening fat shine in the sun! Oh man, this is good. Now pull off a chicken thigh, dunk it in some Alabama White Sauce, and enjoy!
All in all this was a simple cook, but that butter rub really was a HUGE hit. On the other hand, when has added fat been negative for flavor? Beats me.
Anyhow, I hope you try this for your next poultry cook, have a great weekend!
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