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Mother Plucker Smoked Chicken

  • Difficulty Easy
  • Time 3 hours
MOTHER PLUCKER SMOKED CHICKEN // TONY'S KITCHEN

MOTHER PLUCKER SMOKED CHICKEN
TONY’S KITCHEN

  • Recipe by: Chef Tony Reed, Spiceology Foodservice Director
  • Difficulty level: Easy
  • Time: 3 hours

Brine

Ingredients:

  • Pot or container large enough to fit a full-sized chicken
  • 6 pack of your favorite beer (used Georgetown Brewery Bodhizafa IPA) 
  • Full chicken

Smoking Chicken

Ingredients:

  • 1 cup Sasquatch BBQ Mother Plucker Blend

Brined Chicken

Instructions:

  1. Place chicken in container and pour your 6 pack of beers into container.
  2. Cover and put into your refrigerator overnight.
  3. Next day remove chicken from beer bath and pat dry.
  4. Once dry, rub the Mother Plucker blend under the skin of the chicken and proceed to. cover the outside of the chicken. Place in fridge for another two hours to dry brine
  5. Preheat your smoker to 225 degrees F (I used Traegers applewood pellets). Once to temp place chicken on grill until internal temperature reaches 158 degrees in the breast. 
  6. Remove from heat and let the chicken rest and come to 165 degrees on its own.
  7. Serve immediately or break your chicken down and save for later!

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