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1. a 3 or 4 pound chicken
2. 3 Cloves of Garlic
3. A few pieces of chopped onion
4. a beer of your choice |
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Injection Ingredients: |
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1. 1/2 cup melted butter (room temperature)
2. 2 tablespoons of Tony Chachere's seasoning (more for a spicier chicken)
3. 1-teaspoon garlic powder
4. 1/2 cup vinegar |
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Rub Ingredients: |
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1.
olive oil
2. Tony Chachere's seasoning to cover the outside of the chicken. |
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Mop Ingredients: |
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1. 1 cup of apple Cider
2. 1/2 cup of olive oil a Spray Bottle
3. Spray Bottle |
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Directions: |
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1. Whisk all injection
ingredients together.
2.
Using a kitchen syringe, inject the liquid into various
spots on the chicken. Try to be even as possible, injecting
about 1/2 of the mixture into the breasts, and the other
1/2 throughout the rest of the chicken.
3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun
Seasoning to the bird.
4. Drink half of the beer, widen the opening at the top of the can, then put
the garlic and onion in the can.
5. Place the bird on the can. It should sit up by itself. You may have
to prop the legs forward to make it sit up.
6. Preheat your smoker to about 250
F degrees. I use hickory for chicken; charcoal works well too.
7. Mix the mop ingredients in the spray bottle and shake before each use.
8. Put the chicken on the smoker and spray the chicken with the mop about
every 30 minutes to keep it moist.
8. Smoke the chicken for 3-4 hours, or until the internal temperature of the
thickest meat reaches 175 F Degrees. |
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