Pecan Smoked BBQ Chicken
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Date night this week was on the Green Mountain Davy Crockett tailgater with just simple BBQ chicken halves with a side of steamed Brussels sprouts. Pecan smoked to perfection. We used a new rub tonight. Floribbean Rub Chef of the Future adds a deep smoky flavor with a hint of coffee and a nice warm afterglow. Really good.
Pecan Smoked BBQ Chicken
Prep Time: 5 minutes
Cook Time: 30 minutes smoke 45 minutes cook @ 325 degrees (165c)
Grill: Green Mountain Davy Crockett Tailgater
Pellets: Lumberjack Pecan
Ingredients: Pecan Smoked BBQ Chicken
- 1 large chicken, halved
- Floribbean Rub, to taste (we used it generously because the flavor was great without a ton of salt)
- Grandville’s Spicy BBQ Jam
Directions: Pecan Smoked BBQ Chicken
Tonight, we let her hang in some nice pecan smoke at 180 degrees (84c) for about 30 minutes or so. Then, I turned up the heat to 325 degrees (165c) until she was done. I was thinking we would go about an hour, but it was more like 45 minutes. I pull my chicken around 180 degrees (84c). USAD says 165 degrees (77c) for chicken. I like the way the chicken flakes or pulls apart when you go to 180 degrees. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Pecan Smoked BBQ Chicken on the
Green Mountain Davy Crockett Tailgater
Cooking Directions: Green Mountain Davy Crockett tailgater
Place the chicken directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “hot smoking”; the temperature is around 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open up the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the digital control up to 325 degrees (165c) for about 45 minutes or so.
When the chicken reaches an internal temp around 180 degrees (84c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5-10 degrees or so after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
You want to add your sauce the last 15 minutes or so of your cooking. This helps prevent it from burning.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Add your Sauce the Last 15 Minutes
Pecan Smoked BBQ Chicken
Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 30 minutes smoke 45 minutes cook @ 325 degrees (165c)
Grill: Any
Preparing Grill: Medium Heat
Preheat your grill to medium heat (300-350). Add your wet wood chips if you are using them to the fire and oil the cooking grate. Place the chicken directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “hot smoking”; the temperature is around 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open up the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the digital control up to 325 degrees (165c) for about 45 minutes or so.
When the chicken reaches an internal temp around 180 degrees (84c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees or so after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Brussels Sprouts
Pecan Smoked BBQ Chicken
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
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Our Thanks To:
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grill Grates
http://www.grillgrate.com/
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Chef of the Future
Floribbean Rub
https://www.chef-ofthefuture.com/
