Smoked Chicken with Coffee, Cocoa and Chili Butter
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- Cook Time
- 5 hrs
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- Serving
- 4 - 6
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ingredients
1 4 to 41/2 LB Whole Chicken
8 T room temp Unsalted Butter
5 T ROCKY MOUNTAIN MEAT AND FISH RUB divided
DIRECTIONS
Mix room temperature butter with 4 T ROCKY MOUNTAIN MEAT AND FISH RUB until well incorporated and set aside. Pat chicken dry inside and out with paper towels and sprinkle the remaining 1 T ROCKY MOUNTAIN MEAT AND FISH RUB into the empty cavity. Next, gently work your fingers between the skin and breast meat being careful not to tear the skin. Place 1/2 the butter/spice mixture in the space you just created between the skin and breast meat trying to smooth it evenly over both breasts. Slather the rest of the butter/spice mixture all over the outside of the bird.
Smoke at 225-250 degrees until internal temp reaches 165-170 degrees, about 4-5 hours.
Products in Recipe:
Rocky Mountain Meat & Fish Rub
Smoke at 225-250 degrees until internal temp reaches 165-170 degrees, about 4-5 hours.
Products in Recipe:
Rocky Mountain Meat & Fish Rub
Check Other Recipes
Smoked Chicken with Coffee, Cocoa and Chili Butter
- do not remove
- do not remove
- do not remove
- Cook Time
- 5 hrs
- do not remove
- do not remove
- do not remove
- do not remove
- Serving
- 4 - 6
- do not remove
ingredients
1 4-4½ LB Whole Chicken
8 T room temp Unsalted Butter
5 T ROCKY MOUNTAIN MEAT AND FISH RUB divided
DIRECTIONS
Mix room temperature butter with 4 T ROCKY MOUNTAIN MEAT AND FISH RUB until well incorporated and set aside. Pat chicken dry inside and out with paper towels and sprinkle the remaining 1 T ROCKY MOUNTAIN MEAT AND FISH RUB into the empty cavity. Next, gently work your fingers between the skin and breast meat being careful not to tear the skin. Place 1/2 the butter/spice mixture in the space you just created between the skin and breast meat trying to smooth it evenly over both breasts. Slather the rest of the butter/spice mixture all over the outside of the bird.
Smoke at 225-250 degrees until internal temp reaches 165-170 degrees, about 4-5 hours.
Products in Recipe:
Rocky Mountain Meat & Fish Rub
Smoke at 225-250 degrees until internal temp reaches 165-170 degrees, about 4-5 hours.
Products in Recipe:
Rocky Mountain Meat & Fish Rub