Smoked Chicken

This recipe makes an amazing smoked chicken.

Ingredients/Equipment Required

• Dry Rub - you can use Butt Rub or Make Your Own. Put it in a shaker. This is mine.
• BBQ Sauce - Cajun Injector's Rosemary and Garlic BBQ Sauce is just fantastic for this recipe. Or, you can make your own.
• "Instant" Thermometer or Remote Thermometer - This is mine.
• Sauce Syringe
• Smoker
• Any kind of fruit-based wood chips. Apple, Cherry, Pecan or, in a pinch, Oak
• Rubber Gloves

Your smoker should be running "low and slow" at around 225°

The Procedure

1. Separate skin from Breast - wearing your rubber gloves, separate the skin from the breast. The idea is to create a sort of pocket in her without tearing it or otherwise puncture the skin as it will serve to hold in the juices as the bird cooks. This is the basic "secret" to this recipe.
2. Inject the sauce into the breasts - using one syringe per breast, shoot half into the front and half into the back by approaching the breast from underneath the skin at an angle. It is important not to pierce the skin
3. Inject the Leg/Thigh Area - put one syringe into the section where the leg and thigh come together. It's ok to pierce the skin here as there are already lots of oils/juice in those parts of the bird so if some leaks out, no big deal.
4. Dust with Dry Rub - using a shaker, dust the bird inside the skin we've separated and on the outside as well.
5. Smoke the Chicken! - cook, breast-side up, until the bird reaches an internal temperature of 165°. The place to put the probe is not in the breast, but rather in the thigh.