Many of you raved about the smoked maple barbecue bird from this past November.. now, to wow you again, we are using a similar process on a whole smoked chicken. This smoked maple barbecue chicken is amazing beyond words!

Helpful Information
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 250°F
  • Meat Finish Temp: 165°F
  • Recommended Wood: Pecan
What You'll Need
  • Whole chicken (1 chicken per 3 eaters)
  • Maple syrup
  • Jeff's original rub recipe (purchase recipes here)
  • Maple barbecue mop sauce (recipe below)

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubAs with many of my recipes, the original rub is the main character in creating the amazing flavor on the outside of this chicken. Maple syrup is used to help the rub to stick to the chicken before it goes on the smoker. Additionally, the rub is mixed with some maple syrup and used as a basting sauce while the chicken is cooking on the smoker for that perfect finish that you have come to expect from my recipes.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

Step 1: Brine Chicken (optional)

Brining the chicken is completely optional but it's easy to do if you want to ensure that the finished product is flavorful and as juicy and moist as it can be.

Brining is simply soaking the meat in a saltwater solution for x amount of hours. During this time the salt is drawn into the meat along with some of the flavor that is in the water.

The ratio of salt to water that I recommend is 1 cup coarse kosher salt  to 1 gallon of water.

A typical recipe for 1 gallon of brine would be as follows:

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

Add the salt to the water and stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir to mix it into the water.

Place the chicken into a food safe plastic or glass bowl and pour the brine over the chicken to cover. You can also use a large zip top bag.

Close or cover the container and place it in the fridge for about 4 hours.

After the brining has finished, rinse the outside of the chicken with cold water to remove any residual salt.

2015-IMG_7682

Step 2: Maple Syrup and Rub

Pour maple syrup onto the chicken and use a brush to coat the chicken all over.

2015-IMG_7683 2015-IMG_7684

Sprinkle Jeff's original rub (purchase recipes here) all over the top, sides and bottom of the chicken making sure to get the rub down in all of the hard to reach spots.

It is also a good idea to get some of the maple syrup and rub down under the skin wherever you can.

2015-IMG_7687

Ready to go on the smoker now!

Step 3: Smoke the Chicken

Set up your smoker for cooking at 250°F if possible. Some smokers will not cook this hot so a lower temperature will work but it will require a longer cook time for the chicken to get done.

Be sure to set up non-conventional smokers such as Kamado, Charcoal/Gas grills, fire pits, etc. for indirect cooking. This just means to make sure the heat is not directly under the meat.

In a 3-burner gas grill you might turn on a burner on each side and place the chicken over the middle (unlit) burner. In a charcoal grill or fire pit, you would place the charcoal on one side or on both sides and leave an area in the center open with no charcoal.

Most Kamado cookers have a way to make them indirect. The Big Green Egg, for instance, uses a place setter to force the heat to come up the sides of the cooker.

Regardless of what you  have to do to create that indirect cooking method, this setup is important for all meat smoking. Most conventional electric, gas, charcoal and wood smokers are already set up this way by design.

Once the smoker is ready, place the chicken on the grate breast side down.

In gas, electric, charcoal and non-conventional cookers, apply smoke (I recommend pecan for this recipe) for the entire time the chicken is cooking. The skin does a great job of protecting the meat from the smoke and just enough gets through to make it deliciously smoky.

My 4 lb chicken took about 2 hours and 10 minutes to reach 165°F. Times will vary from cooker to cooker so be sure to let the internal temperature of the chicken decide when it's done.

Use a digital probe meat thermometer in the thickest part of the thigh or breast to monitor the meat temperature while it cooks. You can also check the temperature with a super fast Thermapan when you baste. With the Thermapen, you can get an accurate reading in around 2-3 seconds.

After the first hour, begin to apply the maple barbecue mop sauce every 20 minutes (recipe below):

Maple Barbecue Mop Sauce

Heat the maple syrup in the microwave then add the rub. Mix well then continuously mix while using.

Simple yet so amazing!

2014-IMG_6030

Step 4: Finished

Once the chicken reaches 165°F it is done cooking and should be removed from the smoker. Allow it to rest for 10 minutes or so before carving to allow the juices to cool down a little and redistribute throughout the meat.

Cooking the chicken at 250°F, the chicken skin should have decent bite through but it will not be crispy like fried chicken.

To help the skin to end up with better bite through, you can sit the chicken uncovered in the fridge for a couple of hours after brining and before seasoning. This allows the skin to dry out before placing it in the smoker.

Cooking it hotter than 250°F will also help but you also take the risk of burning the rub and maple syrup.

2015-IMG_7688 2015-IMG_7709

Enjoy what might be the best chicken you've ever eaten!

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

We are now running a limited-time 25% off sale on the DOWNLOADABLE RECIPES. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce at an unbeatable discount. Somebody pinch me! Or better yet, just go get them 😉 Note: The coupon should be automatically applied OR use SM25 during checkout if necessary.
Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**
jeffs-rub-recipe jeffs-sauce-recipe

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

Printable Recipe

Smoked Maple Barbecue Chicken
Prep Time
10 mins
Cook Time
2 hrs 10 mins
 
Many of you raved about the smoked maple barbecue bird from this past November.. now, to wow you again, we are using a similar process on a whole smoked chicken. This smoked maple barbecue chicken is amazing beyond words!
Course: Entree
Cuisine: Hot Smoking
Servings: 3 -4
Author: Jeff Phillips
What You'll Need
  • Whole chicken (1 chicken per 3 eaters)
  • Maple Syrup
  • Jeff’s original rub recipe
  • Maple barbecue mop sauce
Instructions
Step 1: Brine Chicken (optional)
  1. Add 1 cup of coarse kosher salt to 1 gallon of water and stir until the salt is dissolved and the water returns to clear. Add 1 cup of brown sugar and stir to mix it into the water.
  2. Place the chicken into a food safe plastic or glass bowl and pour the brine over the chicken to cover. You can also use a large zip top bag.
  3. Close or cover the container and place it in the fridge for about 4 hours.
  4. After the brining has finished, rinse the outside of the chicken with cold water to remove any residual salt.
Step 2: Maple Syrup and Rub
  1. Pour maple syrup onto the chicken and use a brush to coat the chicken all over.
  2. Sprinkle Jeff’s original rub all over the top, sides and bottom of the chicken making sure to get the rub down in all of the hard to reach spots. It is also a good idea to get some of the maple syrup and rub down under the skin wherever you can.
Step 3: Smoke the Chicken
  1. Set up your smoker for cooking at 250°F if possible. Some smokers will not cook this hot so a lower temperature will work but it will require a longer cook time for the chicken to get done.
  2. Once the smoker is ready, place the chicken on the grate breast side down.
  3. In gas, electric, charcoal and non-conventional cookers, apply smoke (I recommend pecan for this recipe) for the entire time the chicken is cooking. The skin does a great job of protecting the meat from the smoke and just enough gets through to make it deliciously smoky.
  4. My 4 lb chicken took about 2 hours and 10 minutes to reach 165°F. Times will vary from cooker to cooker so be sure to let the internal temperature of the chicken decide when it’s done.
  5. Use a digital probe meat thermometer in the thickest part of the thigh or breast to monitor the meat temperature while it cooks. You can also check the temperature with a super fast Thermapan when you baste. With the Thermapen, you can get an accurate reading in around 2-3 seconds.
  6. Make the Maple Barbecue Mop Sauce by mixing 4 oz of maple syrup with 2 heaping tablespoons of Jeff's original rub.
  7. After the first hour, begin to apply the maple barbecue mop sauce every 20 minutes.
Step 4: Finished
  1. Once the chicken reaches 165°F it is done cooking and should be removed from the smoker. Allow it to rest for 10 minutes or so before carving to allow the juices to cool down a little and redistribute throughout the meat.

 

DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.