Here are the 3 most common smoked chicken tips I learned from Pit Masters who use Bald Buck.
Tip 1
These are the Pit Masters top pointers for using the rub:
- Put enough olive oil on the chicken to coat each piece.
- Use a tablespoon to a tablespoon and a half of Bald Buck per pound of chicken.
- Mix in the olive oil and Bald Buck on your chicken.
- Let the chicken marinate for 24 hours.
Tip 2
The most popular cut of chicken used was the thigh (skinless or boneless). After that, it was the drumstick and then the leg quarter.
Tip 3
Here are was the most popular smoking method.
- Smoke the chicken at 225 for an hour.
- Use a mild wood (hickory, apple, cherry, etc.).
- After an hour, remove the chicken from the smoker.
- Heat your grill to medium-high, place the chicken on the top rack and cook the chicken until it reaches 175 (this is a little-known, fast way to get the fat under the chicken skin to render so that your chicken skin is crispy.) Be sure to turn the chicken from time to time to that the skin get a chance to crisp up evenly.
- Chicken is done at 165 but again, cook it to 175. It will still be juicy plus the fat will have a little more time to render which is what makes the skin crispy.
Enjoy!
