Smoked Whole Chicken
Prepare a grill fire to 350° using hickory or pecan chunks for smoke flavor. Debone the chicken, leaving the skin on. Pat dry with paper towels. Coat both sides of chicken with olive oil and sprinkle with dry rub. Cook the chicken, skin side down over indirect fire with the grill closed.
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Add chicken broth and stir once. Bring to a boil, then reduce heat to a simmer. Cook until liquid has almost disappeared, then stir once and cook, covered, for about 5 more minutes. Add salt to.
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When ready to cook, drain the buttermilk off of the chicken and place the chicken in a large bag or large bowl with a lid. Add the seasoning to the bag or bowl with the chicken and shake well to combine and coat the chicken pieces. Heat your smoker to 325 degrees.
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The smoking process typically takes around 15 minutes as well. After smoking, the chicken is then breaded and deep fried for about 3-5 minutes per side until golden brown. Overall, you can expect to spend around 30-45 minutes preparing and cooking this delicious dish. This Smoked Fried Chicken pairs well with a variety of sides and sauces.
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Season. In a large zip top bag, combine your wings, the olive oil, and the sweet rub (or seasoning of your choice) Smoke. Place the wings directly on the grill grates on the smoker, close the lid, and smoke until the internal temperature reaches 145 degrees F. This should take about 1.5 hours, but adjust as needed.
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Place the wings directly on the grill grates, close the lid, and smoke for 30 minutes. Increase the heat in your smoker to 425 degrees until the internal temperature of the wing reads 175 degrees F. You can rotate or flip the wings as needed to maintain even cooking and avoid any hot spots on the grill.
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TIP: Allowing the wash to soak into the seasoning helps it stick to the chicken during the cooking process. Step 5: Add one chunk of hickory wood to the hot coals and place the chicken on the grill over indirect heat. Close the lid and allow to cook for 15 minutes.
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To make the chicken: In a large bowl, whisk together buttermilk and 5 tablespoons of the seasoning mixture. Nestle chicken pieces in brine, cover, and place in the refrigerator for 8 hour to overnight. Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature.
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Carefully transfer the smoked chicken wings to the hot oil in the cast-iron skillet. Make sure the whole chicken wing is covered in oil. Fry the wings in batches, so they don't crowd each other. Fry each side for about 2-3 minutes, flipping regularly until the internal temperature of the wings reaches 175F.
Tallow Fried Chicken Extra Crispy Fried Chicken Cooked In Beef Tallow
Submerge a piece of chicken thigh in the buttermilk and then toss liberally in the flour mix. Repeat step 9 to double coat for extra crispiness. Gently place the coated thigh in a deep fryer, and fry for 3-4 minutes, or until golden. Internal temp should be 165+ F. Cook in batches of 2-3.
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Wipe excess marinade and any solid bits from the chicken thighs, season both sides, and smoke for 45 minutes. Remove the chicken from the grates and let it rest on a cooling rack until cool enough to handle. Meanwhile, whisk the dredge ingredients together in a bowl, except for the milk.
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Cover and place in the fridge for at least 3 hours. Pre-heat the smoker/grill to 250 degrees F. Remove the chicken wings from the ice box and place on a wire rack over a flat sheet pan to drain for about 5 minutes. Season well on all sides with Kent Rollins' Rib Rub or substitute. Place the wings on the smoker and shut the lid.
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Prepeare offset smoker for indirect cooking at 275 degrees using Post Oak for fuel. Season the wing sections with good coat of Holy Gospel BBQ Rub. Place wings on smoker and cook for 1 hour or until internal temperature reaches 175 degrees on an instant read thermometer. While the wings are cooking preheat peanut oil in deep fryer to 350 degrees.
Smoked Whole Chicken
Spray the chicken wings with a bit of cooking oil. Coat evenly with your favorite rub. Place on the smoker and smoke at 225 for 1-2 hours or until the internal temperature of the meat is around 175-180 degrees. Remove the wings from the smoker, and place in the air fryer at 375 degrees for 5-10 minutes until the skin is crispy.
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150 ˚F / 66 ˚C. 02:00. 4. Transfer the smoked chickens to a clean baking sheet and let cool. 5. Cut the chickens into 20 pieces - 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters (remove the 4 breast halves, then cut each in half). 6. Divide the chicken between 2 sturdy resealable bags. 7.
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Mix together the eggs and whole milk until fully combined. In a large cast-iron skillet, preheat your oil and butter to 350°. Make sure you temp using a thermometer for the best results. Dredge the chicken in the flour/breading mixture, and place in a single layer on a clean pan or racks.
