Turn Your Crock Pot Into A Smokehouse Chicken Smoked Chicken Recipes

Steps:

• Thaw chicken, if frozen. Rub breasts with allspice, pepper, and salt and place in fridge for several hours or overnight.
• In the morning, spray crock pot bowl with non-stick spray. Slice onion into rings and place in bottom of crock pot.
• Lay chicken breasts on top of rings, and pour liquid smoke over. Cook on low for 7-8 hours.
• Pour off liquid (can save for gravy, etc), scoop out onions (if desired), and "pull" or shred chicken with two forks (if desired). Tasty with a spicy BBQ sauce and buns!

Steps:

• Rinse chicken inside and out, and pat dry.
• Season as desired.
• Place in crock pot, breast side down.
• Pour liquid smoke over top or just add along the side, if desired.
• Cover and cook on low until done. Use the instruction book for your cooker to know how long to cook a chicken. Some crock pots cook faster than others, even on low.

Steps:

• Rinse chicken with cold water and pat dry.
• Mix salad dressing and soy sauce in a bowl; strain.
• Inject chicken breasts, thighs and legs with salad dressing mixture.
• Sprinkle barbeque seasoning evenly over chicken.
• Place chicken in sealable plastic bag; seal bag.
• Marinate in the refrigerator for 8 hours or longer.
• Remove chicken from bag.
• Cook chicken in smoker at 250 degrees F over indirect heat for 4 hours or until cooked through, misting with apple juice every 30 minutes.
• Use hickory chips or apple wood in the smoker.

Steps:

• Soak your hickory chips for 6 hours (may soak overnight).
• Split the chickens if you didn't have your butcher do it for you. Combine the salt, paprika, and pepper; stir well. Sprinkle over the chicken on both sides.
• Combine the vegetable oil, vinegar, and hot sauce, stirring well. Set chicken and oil mixture aside.
• Prepare a fire in your grill; let burn until the coals are gray. Rake the coals to one end of the grill; put an old disposable foil pan on the other end of the grill. Pour water in it to make steam and keep your chicken nice and moist. Sprinkle the hickory chips over the hot coals.
• Place the chicken on the side of the grill over the pan with water in it. Place the lid on the grill. Grill over indirect heat 3 to 3 1/2 hours, or until done. Turn the chicken occasionally. Add hickory chips as needed to keep the smoke going. You may also need to throw a few pieces of charcoal in it to keep the fire going nice and hot. Baste the chicken with the oil mixture during the last hour of grilling time.
• Enjoy!

Steps:

• Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
• Let cool and grind in a mortar and pestle.
• Rub the mixture all over the chicken, inside and out.
• Refrigerate overnight.
• Steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. I use one of those collapsible steamer inserts in a soup pot. Do save the resulting broth, it's quite flavorful.
• Line a wok and its lid with heavy-duty foil.
• Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
• Heat the wok until the mixture begins to smoke.
• Pat the chicken dry and place on the rack.
• Cover the wok tightly and smoke the chicken for about 15 minutes.
• Remove from the heat and let the covered wok stand for another 30 minutes.
• Cut the chicken into serving pieces and brush with the sesame oil.