Setup smoker at ~250 degrees and preheat.
While smoker is heating up prep chicken. Slide your fingers between the chicken skin and the carcass. When all the skin around the body and thighs are loostened sprinkle both the exposed meat and the outside of the skin top and bottom with rub. Sprinkle liberally.
Add soaked chips (hickory, apple, or pear)(NOT MESQUITE) to the smoker.
Place chickens in the middle area of the smoker. Smoke for ~2 hours until breast reads at least 155 degrees. Remove chickens from smoker, tent with foil for 15 minutes.
To serve, remove skin and then pull meat from the bones.
This is fantastic served with my Vinegar Coleslaw.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 208 (63%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 115mg||35 %|
|Sodium 107.3mg||4 %|
|Potassium 289.8mg||8 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 28.5g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 330
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!