Happy New year folks!
Do you remember that half of a chicken I talked about a couple of weeks back? Well, its other half has become Applewood Smoked Rosemary Chicken this week. I wanted to start the new year with the smoker since it seems that in the last half of 2014, I passed on using it. My New Years resolution is to do more smoking this year.
This is an easy cook and does not take much prep before hand. I had smoked the other half chicken, in the middle of December, to use as a BBQ sauce transportation device. This one was to have a relaxing day of smoking and enjoying the day. So, a quick rundown of the setup for those new to us and then on to the recipe.
Setting up to smoke is a little time consuming. I use a modified Brinkmann smoker, the modifications are both my own design and some I got from other users. I have been cooking on this smoker for over 4 years with good results. For this cook, I started by loosening the skin of the chicken and applying a little salt and lemon pepper directly to the meat of the chicken. I sprayed the outside skin with canola oil and added lemon pepper and paprika, and let it set while I assembled the smoker. Start the charcoal and let it go to a even grey ash then put the smoker together. Water pan goes over the fire pan and fill it with water. Place the first grill grate on top of the water pan and cover with fresh cut rosemary limbs. We have 2 large rosemary bushes and since it’s winter I have cut the oldest one back pretty severely, so we have lots of branches. Bring the temperature up to 250° and lay the chicken on the grill. Watch the temps and add wood and charcoal as needed.
Applewood Smoked Rosemary Chicken for Man Food Mondays
- 1/2 chicken
- 1 tablespoon lemon pepper
- 1/2 teaspoon Kosher salt
- 4 rosemary cuttings washed
- canola oil
- Take the 1/2 chicken and pat dry. Loosen the skin and apply the lemon pepper and salt to all the meat you can reach under the skin. Slide the 4 rosemary cuttings under the skin. Make sure to get them evenly over the entire chicken.
- Lightly coat the outside of the chicken and apply the remaining lemon pepper and sprinkle with paprika. This can be done up to 12 hours before your planned cook. If you are going to refrigerate over night cover with plastic warp so the chicken will not get too dry.
- Remove the chicken from the refrigerator and allow to reach room temperature while you setup the smoker.
- Start the fire and allow charcoal to go to a grey ash coating. add the apple wood and put the rest of the smoker together.
- If you are using a remote digital thermometer inset the probe and once the smoker has reached cooking temp, 250°, and is holding that temp put the chicken on.
- Monitor the fire and smoker temp, add charcoal and wood as needed. Keep te smoke going for the duration of the cook.
The main thing this recipe takes is time. Watch your smoker temps and add charcoal when the temp drops to around 225°. Add the smoker apple wood when the smoke starts to get thin.
We served this with baked sweet potatoes and a salad. Made for a nice Sunday evening meal.
Till next week, Take care and be safe.