Applewood Smoked Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Total Reviews: 23

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  • on April 27, 2013

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    Evidently, the variety of smokers on the market have different levels of BTU's, because when I smoke whole chickens at 200 to 220 degrees they take less than 2 hours to reach internal temperature. I actually have to knock the temp back to below 200 degrees so the birds have a bit longer to obtain the level of smokey flavor I enjoy. This rub is amazing... I could tell from the time it came together it was going to be delish, and I wasn't disappointed. I normally smoke a couple chickens at a time. One with a nice rub, and the other with basic olive oil/salt & pepper (for chicken salad. I believe this rub may tie for flavor with my homemade jerk seasoning. Thanks for sharing this wonderful recipe.

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  • on April 07, 2013

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    We use this recipe since it sounded simple for our first try at the new smoker my wife game me as a birthday gift. It took 4 hours at 225 degrees and the final results looked just like the picture and the taste was amazingly delicious. Meat was very moist on top of being delicious, I will be using this recipe at our 1st BBQ this Summer.

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  • on January 24, 2013

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    Best and easiest smoked rubbed chicken ever and I
    cook and grill a lot and have for years!

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  • on July 05, 2012

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    Excellent Recipe. Cooking heat is not clear, I smoked it for 2 hours, at 220F until internal temperature is 160F.

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  • on June 09, 2012

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    AMAZING!!!
    I put an extra Tbs of DARK brown sugar and some liquid smoke in a bag with it. and finished it off with bbq sauce!!!!

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  • on September 25, 2011

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    I actually used a smoker instead to the BBQ. Makes a fantastic chicken!

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  • on July 27, 2011

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    The taste was delicious. The smoke time took much longer (5+ hours. Next time will smoke early in the morning.

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  • on June 05, 2011

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    Awesome recipe on every type of chicken. I've now got to the point that I mix it up in larger amounts and store it in an air tight container.

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  • on May 29, 2011

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    I made this last night and it was great. The rub is excellent and I'll be trying it on different meat. The only modificationsI made was chicken breast instead of a whole chicken and not as much red pepper since my daughter was eating it and she loved it.

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  • on March 01, 2011

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    Per my husband "This is the best smoked chicken". You'd think he never ate before because he was making the statement repeatedly from the beginning of the dinner to the end. Honestly, the recipe is easy to follow and the chicken came out moist and full of flavor. We love spicy food and this recipe was mild and not over powered by the pepper, red flakes or cayenne.

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