Smoked Chicken


Mesquite Smoked Chicken

1 t mustard seed
2 T salt
1 t peppercorns
1/2 t sage
1 t dried onion
1 t dried garlic
1 t crushed red pepper

Whole Chicken
Mesquite Chips

Use a mortar and pedestal to grind herbs. Let chicken come to room temperature. Pat dry. Rub spices under skin if chicken.

Heat smoker to 225 F. Truss chicken and place in smoker with wood chips. SmokeĀ  until internal temp is 165 F, about 1 1/2 hours per lb.


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