Butter Bath Smoked Chicken on the Oklahoma Joe Highland Smoker.
This is a very easy recipe and the outcome is totally AMAZING!!! If you’ve never tried Butter Bath Chicken, now is the time.
Your will need:
– Chicken Thighs (6 – 10)
– Two 12 ounce bottles of Parkay (you can add additional margerine/butter if needed)
– Chicken Rub (your preference)
– Your favorite BBQ sauce
Brine:
– 5 Quarts water
– 1/2 Cup KOSHER salt (Do not use iodized salt)
– 1 Cup brown sugar
– 1 Jalepeno pepper chopped
– 1 Lemon squeezed and chopped
– 5 Cloves garlic – chopped and crushed
Note: In this video, I made the brine the day before and placed in the refrigerator. The next day I placed the pre-rinsed chicken in the cold brine for 2 hours prior to smoking. You should not put chicken in warm brine.
Soak chicken for 2 hours then pat dry. Place chicken skin-side down in the pan of Parkay and coat the exposed meat with your favorite rub. I used Grill Mates Montreal Chicken Seasoning.
Prepare your smoker:
Use a taget temperature of 300 degrees F. Using a light profile smoke (I used apple wood), smoke the chicken in the pan of butter for about one hour. The internal temperature of the chicken should be around 170 degrees F. Remove from the pan and place on grates directly over hot coals (or gas grill) for seveal minutes per side. Re-season with the rub and mop both sides with your BBQ sauce.
Plate and rest for 15 minutes, then serve.
-This may be some of the BEST smoked chicken I have made!!!
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Credits:
Music-
-5_O_July – YouTube Audio Library
-Cherokee Shuffle – Nat Keefe & Hot Buttered Rum – YouTube Audio Library
-Skinny_Leonard – YouTube Audio Library
-Editing software: iMovie
-This video was shot using the iPhone 12 Pro Max 256 gig.
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