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Smoke Eater Alabama Smoked Chicken

Updated: Sep 25, 2023

I smoked these 4 lb whole Chickens over Apple & Cherry Wood Chunks on the Masterbuilt 800 Gravity Smoker at...are you ready for this?... 350 degrees! & it was tender, juicy & fantastic!

I usually like to smoke chicken & pork low & slow, but lately I've been pressed for time so, I've been smoking with a higher 350 degree heat for an hour and a half as opposed to 4 or 5 hours at 225 degrees.

And I have to admit that smoking over real wood chunks at that higher 350 degrees, has been working real well with chicken & pork.

This was absolutely freekin DELICIOUS!!!

Enjoy!

Ingredients:

- Whole 4 lb Chicken

The Rub:

- 2 cups Brown Sugar

- 2 tbsp Chipotle Pepper Powder

- 2 tbsp Paprika

- 1/4 tsp Garlic Powder

- 1/4 tsp Onion Powder

- 1 tbsp Sea Salt

- 1 tbsp Black Pepper

- 1 pinch of Cayenne Pepper Powder

- Yellow Mustard

Smoke Eater's Alabama White Sauce:

- 1 cup Mayo

- 1/4 cup Apple Cider Vinegar

- Sea Salt & Pepper to taste

- Pinch of Cayenne Pepper Powder

- 1/4 tsp of Ginger Powder

- Pinch of Garlic Powder

- Chill covered in the fridge for about an hour.

Preperation:

1- With paper towel, pat dry your Chicken(s) & remove any gizzards from the cavity.

2- Rub Yellow Mustard on the top & bottom of the chicken including the wings & the legs.

3- Sprinkle the Rub over the entire Chicken (top, bottom, wings & legs) covering all of the skin & then lightly pat down to ensure that the rub sticks well to the mustard base. (DO NOT RUB the rub into the chicken)!

4- Leave the Chickens at room temp while heating up your Smoker or Grill.

5- Using Apple & Cherry Wood chunks, heat your Smoker up to 350 degrees. I use the Masterbuilt 800 Gravity Series Smoker & I use real Wood (Large Chunks).

NOTE: You can cook this recipe in a regular propane or gas grill, but it just won't have the authentic Smokey Flavor that you get when Smoking with real wood chunks.

IMPORTANT: If you are going to use a smoker for this recipe wait for the heavy billowing white smoke to settle into a thin blue smoke before putting the chickens into the smoker. SEE PIC BELOW

6- Place the Chicken on a middle rack for approximately 1 1/2 to 2 hours until the internal temp of the Chicken is 165

degrees F.

7- Once the Chicken has reached the 165 degree temp, remove from the smoker & allow to rest for 15 minutes before quartering & serving.

8- Drizzle with the Alabama Sauce & ENJOY with a perfect pairing of Smoke Eater Pinotage!

"TASTE THE SMOKE!"



Smoke Eater was founded through a collaboration of retired FDNY Firefighters, Food & Beverage Professionals & American Cattle Ranchers.


Additionally, they have partnered as an affiliate with the companies whose products you will see offered on this website, which we cook with & use in our Kitchens & recipes & on the Television Show “Firehouse Kitchen”.


Every time you purchase one of these products or Smoke Eater Gourmet Meats through this website, or any Smoke Eater Wine products, a portion of all net proceeds is donated to various Firefighter, First Responder & other charities.


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