Smoked Citrus Chicken In Brinkmann Electric Outdoor Smoker Recipes

Steps:

• Remove just the orange and yellow zest from the fruit and reserve. There should be no white on the zest after removal. Cut the fruit in half and juice. Strain out seeds and excess pulp from the juice using a fine mesh strainer. Mix 1/2 cup juice with 1/2 cup soy sauce. Reserve the remaining juice. Use the juice-soy sauce mixture to inject the chicken all over. Truss the chicken using silicone bands or plain white butcher's twine.
• Soak 6 to 8 chunks (not chips) of hickory in hot water for 30 minutes. The ideal size chunk to use is about 3 to 4 inches long and about 1 inch thick for the Brinkmann smoker. Check the manual if you have a different brand. Remove the lid and body from the smoker. Place 3 to 4 soaked wood chunks on the lava rock in the base of the smoker. Do not allow the wood to touch the heating element. Place the body back on the smoker and put the empty water pan in its place near the center of the body. Fill the water pan about 3/4 full and add the reserved citrus rinds and leftover juice. Place one of the smoker's racks directly over the water bowl. Leave the other rack off. Place a heatproof meat thermometer into the meatiest part of the chicken's thigh. Put the chicken on the rack. Plug the smoker in and put on the cover.
• Smoke for about 1 hour. Remove smoker cover and brush chicken with a good quality barbecue or basting sauce that has a medium-thin consistency. Thin a really thick sauce with a small amount of water. Replace cover and smoke for another 1 hour. Baste again. Cook to an internal temperature of 180 degrees, adding more soaked wood chunks as needed.
• Cooking may take up to 4 hours, depending on how hot the smoker gets, the external temperature and other factors. Test the chicken's temperature frequently to prevent it from getting overcooked.
• Remove chicken from the smoker to a platter or carving board and tent it with aluminium foil. Allow to stand for about 10 minutes. Carve and serve.

Steps:

• Put the chicken in a large resealable plastic bag.
• Whisk the ketchup, brown sugar, orange zest and juice, lemon zest and juice, garlic, Dijon, Worcestershire sauce, cumin, smoked paprika, 1 teaspoon salt, and a few grinds of black pepper together in a 4-cup liquid measuring cup (or alternatively a medium bowl) until combined.
• Remove 1 cup of the sauce and add the remaining sauce to the resealable plastic bag with the chicken. Seal and toss the bag to evenly coat the chicken. Marinate the chicken in the refrigerator for 1 hour and up to overnight.
• Meanwhile, add the remaining sauce to a small saucepan. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 10 minutes. Reserve reduced sauce for glazing and serving.
• Prepare a grill for medium-high heat.
• Remove the chicken from the marinade and allow any excess marinade to drip off. Arrange the chicken skin-side down on the grill, leaving some space between each. Cook until deep grill marks form and releases easily from the grill, about 4 minutes. Flip the chicken skin-side up. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of each thigh reads 165 degrees F, 20 to 25 minutes more.
• Brush the skin side of the chicken with some of the reduced sauce. Flip the chicken pieces and brush the other side of the chicken with the sauce and continue to cook, sauce-side down, for an additional minute. Flip and grill for 1 minute more. Transfer the chicken to a platter and let rest for 5 minutes.
• Serve the chicken with the remainder of the sauce.