Up your barbecue game with this expertly crafted smoked chicken recipe, developed by none other than our Pitmaster and certified barbecue judge with years of experience, Caytlin McCleery. This recipe transforms complex barbecue techniques into simple, foolproof steps that guarantee perfect results every time. Whether you're an experienced grill master or a novice weekend warrior, this guide will make smoking as easy as possible. You'll always come out looking like a pro and don't worry, your secret is safe with us!
Because our recipe
- Written and developed by our resident Pitmaster and certified BBQ judge.
- Simple guided instructions that make this recipe as foolproof as possible!
- Suggested pellet options to help you choose which flavor works best for your cook.
Why salt?
In this recipe, salt is more than just a seasoning; it is an essential part of the cooking process. Incorporating salt into the seasoning helps draw out the chicken's juices, allowing the meat to reabsorb them, resulting in moister, more flavorful chicken. This technique, known as dry brining, ensures that the chicken retains moisture during the smoking process, while intensifying its natural flavors without diluting them with water, unlike traditional wet brining. The salt in the rub also ensures that the skin becomes crispy and flavorful.
Quick guide for smokers
A smoker is a specialized outdoor cooking device designed to cook meat at low temperatures for extended periods, infusing it with smoky flavors. There are different types of smokers available:
- Charcoal and wood smokers they are favored by traditionalists for their authentic smoky taste. This category includes the Big Green Egg and other commercial brands, as well as many homemade custom builds.
- Electric and gas smokers use electricity or gas to maintain temperature control. These devices use wood chips that must be replenished during cooking. Many vertical smokers fall into this category and have a small tray inside to place the wood chips.
- Pellet smokers they are the most popular option right now. They combine the advantages of both, using wood pellets to generate smoke. They are equipped with a hopper that automatically feeds pellets into the appliance as needed during cooking and keeps everything at a precise temperature. Popular brands include Traeger, Camp Chef, and Recteq.
No matter what type of smoker you're using, the key to success is maintaining a consistent temperature and selecting the right type of wood to flavor whatever you're smoking. Our recipe is designed for pellet grills as it is the most used and available to our public.
Our recipes are tested on Camp Chef, Traeger, Yoder and Recteq pellet grills by our resident Pitmaster.
Chef Cayt's Pellet Recommendations
When it comes to chicken, my Pitmaster pro tips for pellets are:
- Apple pellets: offers a slightly sweet, fruity smoke that doesn't overpower the chicken. It is known for its mild smoke, making it a perfect choice for those who prefer a sweet, smoky flavor.
- Pecan Pellets: provides a richer, more nutritious smoke. Its medium intensity bridges the gap between delicate fruity woods like apple and the robust flavors of stronger hardwoods, like hickory.
- American Walnut Pellets: It has a strong, flavorful smoke. For those who love the classic barbecue flavor, hickory is the way to go.
Instructions for storage and heating
Refrigerate leftovers in an airtight container for up to 4 days.
To freeze Store leftovers in an airtight container or resealable plastic bag for up to 6 months. Thaw in the refrigerator overnight.
To heat, Place the chicken in a small baking dish and cover tightly with aluminum foil. Heat in a preheated 325 degrees Fahrenheit oven for about 20 minutes or until heated through.
