Using Applewood smoke in your smoker for at least six months is the secret to perfecting this recipe. Like many other fruit kinds of wood, Apple has a subtle smoky flavor that works well with the mixture of light and nutritious meat products.
In contrast to meats with greater fat, such as pig or beef, which benefit from darker and thicker smoking woods. This recipe asks for smoking chicken breasts, and they’re the most popular piece and require less time to cook (2 to 2 1/2 hours) than the whole chicken, which can take 5-6 hours
The perfect applewood smoked chicken recipe
- Ten core chicken breasts or a 5-kilogram pack of chicken breasts
- Two tbsp salt
- Two tbsp paprika
- Two tbsp garlic powder
- Two tbsp garlic salt
- Two tbsp black pepper
- One and a half tbsp cayenne pepper
- Apple smoker wood harvested from an apple orchard
- Although we advise using chicken breasts rather than whole chickens, this is only to shorten the entire cooking time. If you like, you can use a real chicken in this dish. In a big mixing basin, mix all of the components except the Applewood.
- Place the chicken breasts in a bowl and stir or a big gallon Zip-lock bag and marinate for at minimum 12 hours or up to 32 hours.
- If you do have tiny wood chips rather than big chunks, immerse them in water for a couple of hours to moisture absorption and make them last lengthier. You could also use a smoker container, which prevents the flame from directly scorching the chips.
- Next, start your smoker and allow it to preheat to 225-235 degrees.
- Close the barbecue top and put the chicken breasts on it. Ensure the grates are at least a quarter open to let air flow and draw smoking across the meats. If your smoker becomes too hot, you may always shut the vents slightly to reduce the amount of air and temperature—Cook for one hour and fifteen minutes.
- Monitor the temp of your barbecued chicken breasts to ensure it is still about 250 degrees. Shut the cover again and turn the chicken breasts. Check the core temperature of the chicken using a meat thermometer after 30 minutes. Before you remove them from the smoker, they should have reached a temperature of 160 degrees.
Garnish with apple salads or pieces if you want to get very creative. This smoked chicken is all you could want in a chicken, and it makes other entire chicken recipes look dry and flavorless in contrast. The secret is to use a good amount of seasoning and then wait for the smoker to do its magic!