Ingredients for Smokemasters Smoked Chicken
- 1 whole chicken (approximately 3-4 lbs)
- Italian Salad Dressing
- 1/4 cup soy sauce
- Barbecue Spice
- 1/2 cup apple juice
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How to Make Smokemasters Smoked Chicken
- Rinse a whole chicken (approximately 3-4 lbs) with cold water and pat it thoroughly dry.
- In a bowl, whisk together 1 cup of your favorite salad dressing (ranch or Italian recommended) and 1/4 cup soy sauce.
- (Optional) If using a chunky salad dressing, strain the mixture to remove any large chunks before injecting.
- Using a meat injector, inject the chicken breasts, thighs, and legs with the salad dressing mixture. Ensure even distribution.
- Sprinkle 2 tablespoons of your favorite barbecue seasoning evenly over the entire chicken.
- Place the chicken in a large, sealable plastic bag.
- Seal the bag, pressing out excess air.
- Marinate the chicken in the refrigerator for at least 8 hours, or preferably overnight (12-16 hours).
- Remove the chicken from the bag and let it sit at room temperature for 30 minutes before smoking.
- Preheat your smoker to 250°F (121°C) using indirect heat. Cook the chicken for 4-6 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Mist the chicken with 1/2 cup apple juice every 30 minutes to maintain moisture.
- Use approximately 1 cup of hickory chips or applewood chips in your smoker for optimal flavor. Add more as needed to maintain smoke.
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
59g
Fat
92g
Carbs
6g
