Smoked Chicken Rub Recipe
Posted: Sat Aug 27, 2011 5:05 pm
Source: smoker-cooking.com.
Basic recipe:
4 T onion powder
2 t paprika
2 t garlic powder
2 t salt
1 & ½ t black pepper
1 t cayenne pepper
1 t dried oregano
1 t dried thyme
½ t dried rosemary
½ t dried sage
Same source: “How to Pinchcock a chicken“:
1) With sturdy pair of kitchen shears, cut along each side of the back bone and remove.
2) Spread out the ribcage open and press the chicken flat.
Flattening out the chicken has some advantages - less space between racks in the smoker. More meat in the smoker.
Yesterday I smoked 2 flattened out chicken, about 10 lbs of brisket and a pound of beef ribs. All were brined for 2 days. ¾ cub salt per gallon of water. Brisket and beef ribs were Memphis rub and the chicken the rub above.
Basic recipe:
4 T onion powder
2 t paprika
2 t garlic powder
2 t salt
1 & ½ t black pepper
1 t cayenne pepper
1 t dried oregano
1 t dried thyme
½ t dried rosemary
½ t dried sage
Same source: “How to Pinchcock a chicken“:
1) With sturdy pair of kitchen shears, cut along each side of the back bone and remove.
2) Spread out the ribcage open and press the chicken flat.
Flattening out the chicken has some advantages - less space between racks in the smoker. More meat in the smoker.
Yesterday I smoked 2 flattened out chicken, about 10 lbs of brisket and a pound of beef ribs. All were brined for 2 days. ¾ cub salt per gallon of water. Brisket and beef ribs were Memphis rub and the chicken the rub above.