Honey Glazed, Orange Smoked Chicken

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Smoked ChickenHello friends and welcome to this edition of the smoking meat newsletter. I am very happy to hear that most of you had a very good Easter with lots of smoked ham, lamb and raving fans of your smoked meats. I say that based on the ton of emails that I have received over the last couple of weeks.

This time I want to get back to something that I think is the best meat to learn on and incidentally gives me the most email questions.. whole smoked chicken.

Furthermore, I am smoking it on the Weber Smoky Mountain charcoal smoker which is a cinch to use and this also gives me plenty of room to smoke up to 6 large chickens comfortably if I need that many. I can squeeze up to 8 chickens on there if I put them real close together but I don't like to do that.

In this writeup, I will also show you the best way to get the charcoal started without using lighter fluid.

Whole chicken is very inexpensive compared to other meats, can be smoked in around 4 hours and as long as you brine it (I'll tell you all about this as well, in case you don't know what it is), it will end up delicious and juicy even if you overcook the dumplings out of it. For these reasons and more, it is a wonderful meat to smoke and there are so many fun and easy things you can do to really ramp up the flavor of the finished product.

One of the things that I get lots of questions about is how to crisp the skin. When cooked at low temperatures chicken skin tends to be tough and rubbery and in this article I will show you how to crisp the skin a bit. Granted it won't be as crispy as fried chicken skin and never will be unless you fry it but we can remove some of the toughness associated with smoking it at low temperatures.

Bring On the Wow!!

My rub recipe as well as the sauce recipe was initially designed and developed to give pork ribs that certain wow factor that is so often missing.. I spent years putting this recipe together but when I got done tweaking it to perfection.. I knew that I had created a legacy of flavor that would live forever.

Order today and you'll see exactly what I mean.. nothing short of amazing and what's more, both recipes are good on almost everything.
When you purchase the recipes, you are doing your part to promote smoking meat, the website, the forum and this newsletter and I thank you!

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My Previous Newsletter:

Smoked Rack of Lamb

Lamb may not be quite as big a deal in America as it is in some other places but if you haven't tried my smoked rack of lamb recipe then you are missing out. It is extremely tender, smokes up in just over an hour and is an excellent way to celebrate Easter.

Missed a Newsletter somehow? Check out the Archive

 

Smoked Chicken – Honey Glazed, Orange Smoked

What You'll Need

  • Whole Chicken (1 chicken serves about 4 people)
  • 1/4 cup extra virgin olive oil
  • 1 batch of Jeff's rub
  • 1/3 cup honey

The first step in preparing chicken for smoking should be brining it which makes it juicier and more flavorful. Here's my instructions for brining:

About Brining

I'm gonna make brining meat real simple for you.. without getting scientific about it, you soak chicken and/or other meats in a salt water solution and the water gets drawn into the meat along with any other flavorings, spices, oils, juices, etc. that is in the water.

Since we know that cooking meat, tends to dry it out, the extra water in the meat results in a more juicy product and if you added flavorings to the water, it will end up more tasty as well.

Making a brine is as easy as putting 1 cup of kosher salt in a gallon of water and stirring it up until the salt is dissolved. It's that easy! Here's my standard recipe:

  • 1 gallon of water
  • 1 cup of kosher salt
  • 1 cup of brown sugar

I like to make the brine in a 1-gallon tea pitcher using filtered water. I pour in the salt and stir it with a long wooden spoon until the water is clear. I then add the brown sugar and stir it until it looks dissolved.

Place the chickens in a large plastic bowl or food safe plastic bucket and pour the brine over the chicken(s) until they are completely covered.

Brine chicken(s) about 4 hours and rinse well under cool water before cooking them.

Notes:

  • You can also use a large ziploc bag or a drink cooler
  • Make sure the brine is cold before you pour it over the chicken(s)
  • Keep the brine and chickens cold (below 40 degrees F. during the entire process
  • No room in the fridge? Reduce the water in the brine by about 25% and add enough ice to keep the brine below 40 degrees F.
  • You can replace part or all of the water with other liquids such as juice, buttermilk, Dr. Pepper, etc.
  • Brine chicken for about 4 hours
  • Rinse the chicken well after brining to remove any excess surface salt
  • Replace about 1/2 cup of the water in the brine with orange juice for extra orange flavor in the chicken

 

Preparing the Chicken

Place the chicken in a 2-gallon ziploc bag and pour about 1/4 cup of olive oil down in the bag and over the chicken. Zip it up and massage the oil all over the chicken making sure to get it into every nook and cranny. If you feel like you need more, use it.. it's impossible to use too much olive oil;-)

Here's where you have an option, you can pour about 1/4 cup of my rub down in the bag and massage it onto the chicken through the plastic or you can take the oiled chickens out of the bag and lay them on a large cookie sheet then sprinkle the rub all over the outside of the meat.

I usually pour the rub down in the bag but this time I decided to sprinkle it on. To accomplish this, I stuck one hand up in the cavity of the chicken to allow me to maneuver it around, I then used the other hand to sprinkle on the rub. I put the rub into a large container that has 1/8 inch holes and it works perfectly. The oil adds a lot of flavor to the skin and helps the rub to stick really well.

Once the chicken is coated with the rub, it is ready to go in the smoker.

Chicken ready to be oiled and rubbed

Rubbed down with Jeff's naked rib rub

 

Options:

  • You can put quartered onions, carrots, celery, and/or garlic cloves in the cavity for extra flavor if you so desire
  • Try adding a couple of orange halves in the cavity to go with the orange theme and to add even more citrus flavor to the chicken.

 

Getting the Smoker Ready

I usually go out and get the smoker ready while the chicken is in the last 20-30 minutes of brining. In this recipe, I used the Weber Smoky Mountain charcoal smoker to smoke the chicken with regular charcoal briquettes for fuel.

Step one is to make sure your smoker is free of ash and unused bits of charcoal, the grates and water pan are clean and that it is in tip-top shape for cooking. I usually clean my smoker pretty well when I get done using it but if it's been a while since I've used it, it doesn't hurt to rinse out the charcoal basin, water bowl and wipe down the grates with some spray cleaner and a paper towel.

Once the smoker is clean and ready to use, it's time to prepare the charcoal and the best way to do this is in the Weber charcoal chimney.

Place the chimney upside down on a hard, fire-proof surface.

charcoal chimney

 

Roll a couple of sections of dry newspaper into a good "swatting" size and then bend each one into a "C" shape or a donut and place it into the bottom of the charcoal chimney.

paper in bottom of charcoal chimney

 

Return the chimney to right side up and fill with about 50 charcoal briquettes. This is about half full in my Weber charcoal chimney.

turn it over and fill with charcoal

Filled with charcoal

 

Light the paper on about 3 sides and let it do it's thing. In about 15 minutes, the charcoal will be ready to use.

charcoal is ready now

 

Tips:

  • Fill the charcoal chimney with charcoal and place it on the lit side burner of your gas grill. No newspaper required.
  • Drizzle a slight bit of vegetable oil on the rolled up newspapers before you put them in the chimney and it will help them to burn better and longer.

 

While the charcoal is getting ready, you should get the smoker set up. Take the Weber Smoky Mountain smoker apart by removing the lid, grates, and middle section.

Weber Smoky Mountain smoker taken apart

 

Make sure the water pan is set into the middle section but you don't need to fill it with water just yet.

Once the coals are ready, pour them into the charcoal basin as shown in the picture

charcoal poured into smoker

 

Place middle section of smoker on top of the charcoal basin

middle section replaced

 

Fill water pan with about 1 gallon of water. Feel free to substitute some of the water with apple juice, beer, etc. if you are so inclined.

fill water pan

 

Place grate(s) on smoker and you're almost ready to cook. I only needed the top grate so I left the bottom grate off to keep it clean.

replace grates on smoker

 

Place the lid on the top and adjust the vents to full-open to let it come up to temperature.

smoker all put together and ready to smoke

 

Once the smoker reaches about 200 degrees F., I close the vents on the bottom to about 1/4 open and the top vent to about 3/4 open to slow the climb by reducing the airflow. I further close and/or adjust the vents to maintain my goal temperature.

On my smoker, I have to close the bottom vents to about 1/8 open to maintain 225 degrees but this will vary with each smoker depending on how tight it is. The large door on the front doesn't always fit snugly and does allow in some air by design or defect (not sure which).

Almost 200 degrees

 

I don't trust ANY smoker thermometers so I always use a backup at grate level to get the actual reading. The Maverick ET-732 thermometer comes with a very handy clip which allows you to easily attach the smoker probe just above grate level. Perfect!!

Smoker probe on Maverick et732

 

Continue to add more lit charcoal during the smoking process as needed to maintain about 225 degrees.

 

Smoking the Chicken

Place the chicken(s) on the grate breast side down and quickly replace the lid to maintain the temperature. Place about 6 chunks of wood or a 3×10 inch split on top of the coals once the chicken is in place.

You can put the smoking wood on earlier, but in this smoker you will have instant smoking action once you place the wood on top of the coals so it's easier to just wait until the meat is in place and the lid is on.

I recommend orange wood even if you have to order some but if you don't have any right now and you want to try this recipe, feel free to use cherry, pecan, oak or almost any smoking wood. I think fruit woods work really well with chicken.

Keep adding smoking wood to keep the smoke flowing throughout the entire smoke for best results. Here the chicken is at about 150 degrees internal temperature.

Chicken on grate at about 150 degrees

 

Where to find Orange Wood

This recipe calls for using orange wood to get that wonderful citrus smoke flavor that only orange can give. I have found this online at amazon.com since most of you probably won't have this readily available. If anyone knows of a different or better source for exotic woods, please let me know and I would be happy to check it out.

Here's the orange wood on amazon.com

 

Once the chicken reaches about 150 degrees (about 3 hours or so), put about 1/2 cup of honey in a microwave safe bowl or container and heat it for about 20 seconds to make it easy to brush on.

Honey Glaze for chicken

 

Brush the honey all over the chicken mixing it with the rub that is already on the chicken.

Honey brushed onto chicken

 

Replace the lid on the smoker and open all of the vents to full open to allow the temperature to come up to 300-350 degrees F.

Be sure to use a digital probe meat thermometer such as the Maverick ET-732 in the thickest part of the thigh and breast so you'll know when the chicken reaches its safe temperature at 165 degrees.

By ramping up the heat during the last 15 degrees (about 30 minutes) of the cooking process, the honey/rub mixture will caramelize and and the skin will be dark, delicious and a lot more crispy than normal smoked chicken skin.

nicely caramelized chicken

 

Let the chicken rest with foil tented over it for about 10 minutes before carving to allow the juices to redistribute throughout the meat.

Eat and Enjoy!!

 

Summary

  1. Brine chicken for 4 hours (keep it under 40 degrees F)
  2. Coat chicken with olive oil and Jeff's rub
  3. Smoke chicken with orange wood at 225 degrees F for about 3 hours (to 150 degrees F)
  4. At 150 degrees, ramp smoker heat up to about 300-350 degrees F to help crisp the skin
  5. Brush on warmed honey during the last 30 minutes or until the chicken reaches 165 degrees in the thickest part of the thigh and breast
  6. Remove chicken from smoker and let rest for 10 minutes before carving

 

Notes

  • Recommended smoking wood is orange but feel free to use another fruit wood or whatever hardwood you have on hand.
  • Total cooking time for 5-6 lb roasters should be about 3.5 hours
  • Keep the smoke going the entire time for best smoke flavor
  • You can also use the Minion method as explained HERE
  • Chicken quarters, chicken halves and even chicken pieces such as legs and thighs can be prepared and smoked in the same way.

 

Order My Recipes

Folks.. I never stop amazing myself at how good my rib rub recipe and sauce recipe is on various kinds of meat and it's so good on chicken that you'll wonder how you lived for so long without it!

Whether it is fish, ribs, brisket, pork shoulder, turkey or even ham, chicken or chops, every time I use my rub and sauce I am blown away by the flavor all over AGAIN!

I always think to myself, "I sure hope everyone can try this.. it is too good to go through life never having experienced this!"

I am not being dramatic.. just try it and you will join the ranks of those who know if I'm lying then I'm dying! This stuff is Fan-flavor-tastic and you need it in a bad-bad way;-)

Here is a few recent testimonies from other folks who decided to go for it and are glad that they did. Be sure to send my your testimony once you try it and realize that you have just tasted of HEAVEN.

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Did a Ham and using your rub it was as my wife and friends said the best tasting ham they have ever had. We are into our late years so that's saying a lot .Thanks for sharing ~ Jack

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Wow! wow! wow! The best rub and sauce I have ever had. Also did the turkey for thanksgiving and it was the best turkey I ever had. I usually only eat dark meat and this turkey was so good I ate only white meat ~ Andy

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I purchased the rub and sauce and I have to say that I love it and so has everyone that has tried it, just like you and others said they would. ~ Matt

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Jeff I have to tell you that your rub and sauce recipes are the best. I had never smoked a rib or anything until last weekend and by fallowing your directions on your site I was the RIB KING for a day. Thanks a bunch pal, ~ Harold

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Let me say that I've been using your Rib Rub for a couple years now. I use it on ribs (obviously), but I also use it on steak, ham, chicken, and everything else I smoke. My family and I absolutely LOVE it! It rocks! ~ Trapper

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Jeff, I did a smoked pork roast yesterday and used your recipe both for the pork and for your Smoky Barbecue Sauce. Everyone loved it. My wife said the sauce was the best she had ever tasted and I have to agree. Fantastic. ~ Barry

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You deserve the very best and is is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub recipe and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

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What to Expect Once you Order

My system is automated which means you should get a download email within mere MINUTES of ordering.. check your spam/junk folder first then, if you can't find them, contact me to get the recipes sent to you as an attachment. The download email will allow you to log in and save a copy of my recipe file to the hard drive of your computer. This recipe file is a PDF and contains my very own rub recipe and sauce recipe. Please let me know if you have other questions about these recipes.

 

The Book Has Gone to Print

After several years of hard work, waiting and then more hard work, the book that I have been putting together has finally gone to print and will be in major book stores including Barnes and Noble and Books-a-Million as well as online at Amazon.com and most other online sites that sell books. I am extremely happy with the reception that it has received so far and I am looking forward to it's release in just a week or two. The book "Smoking Meat: The Essential Guide to Real Barbecue" is available for pre-sell at Amazon.com if anyone is interested in going ahead and making the purchase. Otherwise, I will let everyone know once it is officially available for shipping or pickup at a local store.

 

 

In Closing

Thank you for being a part of the smoking meat family which includes the newsletter, the forum, the smoking-meat.com website and many other resources that we try to provide to help you and countless others learn this great art.

A HUGE thank you to all of you who support the site by purchasing the recipes and other products that we sell. That is what keeps the wheels turning here at Smoking Meat HQ and it is much appreciated.

By the way, if you shop online, use our Amazon link. It doesn't cost you anything extra and we get a few cents from everything you purchase. I certainly appreciate it. CLICK HERE to shop at Amazon.com.

Until next time.. keep smoking and God Bless.

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Jeff Phillips

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Comments

  1. richard jamison says

    i have found alot of exotic wood pellets and chunks logs chips from pecan to ak orange  peach  at Academy sports and outdoors .. and the  pricing beats Bass Pro  and most others .. thanks  

     

  2. Wwendy says

    Greetings!

    What is the best way to reheat the meat? We like to smoke the meat a day in advance, because the second day the smoked flavor is really better. With that being said, we would like to know the best way to reheat a whole chicken without drying the meat out. 
    What would you suggest? 
    Thanks so much!
     

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