Chicken and Turkey Recipes
Smoked Chicken Breasts
Start with bone-in, skin-on chicken breasts. Without the bone and skin it is almost impossible for chicken breasts to not be dry.
Brine breasts in salt or salt/sugar solution for 1-2 hours before smoking. Prepare charcoal and heat smoker to 250 degrees. Shake Northwoods Seasoning from Penzey’s spices over all surfaces. Rub some of the seasoning under the skin but careful not to loosen skin so much that it falls off during cooking. Skin is necessary to keep the chicken moist. Northwoods is the perfect spice for chicken. Try Northwoods Fire for something with a little heat.
Place the breasts bone side down in the heated smoker and add wood to start the smoke. Smoke for 2 1/2 or 3 hours or until internal temperature reaches 165 degrees. Spray with apple juice every 30 minutes or so after the first hour.
Fruit woods like apple are great with chicken, I like pecan, too.
Notes: Avoid using too much smoke with chicken, a little goes a long way. One or two thumb sized chunks will be plenty for a whole bunch of chicken.
As long as you have the smoker going, make a few extra. Smoked chicken makes a great ingredient in soup or casseroles like the Fiesta Chowder (below) and is great for sandwiches.
More recipes:
Fiesta chowder with Smoked Chicken
Smoked Whole Turkey or Breasts
Indoor Chicken, including Chicken and Sausage with Dirty Rice, Wild Rice Soup and more!
The right way to grill chicken Breasts - Coming soon
White sauce for smoked poultry
- 4 cups mayonnaise
- 2/3 cup apple cider vinegar
- 1 T chili powder
- 1 T chili flakes (or 1 t ancho chili powder)
- 1 T black pepper
- 2 t salt
- 1 t garlic powder
- 3 t honey
- ½ t cayenne pepper
- 1 t cinnamon
Blend all ingredients together. Can be used immediately but may be even better if refrigerated overnight. Your old Pal Pete had something similar with smoked quail at a place called the JL Bar Ranch in Texas and if you ever want to shoot a bunch of quail and eat well, that is the place to go.
Usually we have the lovely and gracious Mrs. Pete’s KC-style ‘cue sauce with everything but this white sauce makes a great change of pace with smoked (or grilled) turkey, chicken or anything with feathers although even this stuff won’t make a goose taste good.
