Smoked Maple Barbecue Chicken

Smoked Maple Barbecue Chicken

Step 4: Finished

Once the chicken reaches 165°F it is done cooking and should be removed from the smoker. Allow it to rest for 10 minutes or so before carving to allow the juices to cool down a little and redistribute throughout the meat.

Cooking the chicken at 250°F, the chicken skin should have decent bite through but it will not be crispy like fried chicken.

To help the skin to end up with better bite through, you can sit the chicken uncovered in the fridge for a couple of hours after brining and before seasoning. This allows the skin to dry out before placing it in the smoker.

Cooking it hotter than 250°F will also help but you also take the risk of burning the rub and maple syrup.

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Enjoy what might be the best chicken you’ve ever eaten!

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