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    Hot & Fast Chicken


    Source of Recipe


    virtualweberbullet.com

    Recipe Introduction


    We wanted smoked chicken without the flabby unappetizing skin. Mike found this recipe online and it was amazingly good. This is essentially quickly smoked/grilled chicken. It ends up juicy and tender with a subtle smokiness and delicious skin – not completely crisp, but not flabby either. We have a bottle of Salamida brand “State Fair Famous Cornell Style Chicken BBQ Sauce” that we’ll try next time.

    Recipe Link: https://www.virtualweberbullet.com/hot-fast-chicken/

    List of Ingredients




    2 – 3-4 lb. chickens – backbones and breast bones removed, so that you have four chicken breast halves
    Charcoal Briquets (1 1/2 chimneys worth)
    Wood chunks (He used 2-3 medium chunks of cherry)
    BBQ sauce, your choice
    Rub/Sprinkle (mix together):
    1 part Montreal Steak Seasoning
    2 parts Montreal Chicken Seasoning
    1 part paprika
    1 part table sugar

    Recipe



    About 30 minutes before cooking, generously sprinkle both sides of the chicken with the rub.

    Allow the chicken to sit at room temperature while you fire up the smoker.
    Light a full chimney starter of charcoal briquets. Spread the hot coals evenly over the charcoal grate. Measure another 1/2 chimney of charcoal and spread these over the hot coals. When all the coals are ashed over, you’re ready to start cooking.

    Assemble the smoker but remove the water pan—you will be cooking the chicken directly over the hot charcoal.

    Open the top vent and the 3 bottom vents fully and leave them that way throughout the entire cooking session. You want the smoker to run as hot as possible.

    Place the chicken skin-side down on the top cooking grate and replace the lid.

    Add 2-3 chunks of mild smoke wood on top of the hot coals. Each chunk should be small, for example 3″ x 2″ x 2″ or similar. There is no need to soak the wood or remove the bark before use.

    Cook the chicken skin-side down for 30 minutes, then turn skin-side up. Continue cooking until the meat registers an internal temperature of 160-165°F in the thickest part of the breast, 170-175°F in the thigh with an instant read thermometer. This may take an additional 15-30 minutes of cooking.

    Toward the end of cooking, brush the chicken lightly with a favorite barbecue sauce. I used a mix of Short Sugar’s and Sweet Baby Ray’s (1/2 and 1/2).

    Serves 8-12.

 

 

 


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