{"id":1575,"date":"2012-01-07T17:22:50","date_gmt":"2012-01-07T23:22:50","guid":{"rendered":"http:\/\/dmentd.com\/?p=1575"},"modified":"2024-11-13T17:49:17","modified_gmt":"2024-11-13T23:49:17","slug":"smoked-chicken-rub-mtm","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/smoked-chicken-rub-mtm","title":{"rendered":"Smoked Chicken (or Turkey) &#8211; MTM"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>4-5 LB hen<\/li>\n\n\n\n<li><strong><a href=\"http:\/\/dmentd.com\/turkey-brine-1\" target=\"_blank\" rel=\"noreferrer noopener\">Poultry brine<\/a><\/strong> (optional)<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/dmentd.com\/blog\/poultry-dry-rub\" data-type=\"link\" data-id=\"https:\/\/dmentd.com\/blog\/poultry-dry-rub\" target=\"_blank\" rel=\"noreferrer noopener\">Poultry dry rub<\/a><\/strong><\/li>\n<\/ul>\n\n\n\n<p>Temperature: 225\u00b0<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If brining, brine the chicken for 1 hour per pound.<\/li>\n\n\n\n<li>Rinse and pat dry the chicken.<\/li>\n\n\n\n<li>Brush lightly with olive oil and apply the rub, both above and below the skin.<\/li>\n\n\n\n<li>Allow to sit at room temperature for no more than 30 minutes.<\/li>\n\n\n\n<li>Smoke, breast side down for 1\u00bd &#8211; 2 hours, flip and finish (for an approximate total of 1 hour per pound of chicken, or until the breast is 165\u00b0 and the thigh is 180\u00b0).<\/li>\n\n\n\n<li>If so desired, you can finish the chicken in the oven at 400\u00b0 for 5 &#8211; 10 minutes to crisp up the skin.<\/li>\n\n\n\n<li>Optionally you can smoke at 275\u00b0 for 1\u00bd &#8211; 3 hours or until the breast is 165\u00b0 and the thigh is 180\u00b0, starting with the breast side down and flipping at the 1 hour mark. This should also yield a crispy skin without the need to finish in an oven.<\/li>\n\n\n\n<li>Allow the chicken to rest for 5 &#8211; 10 minutes before serving.<\/li>\n<\/ul>\n\n\n\n<p>This rub and process is great for turkeys as well, just adjust the timing accordingly: smoke breast side down for 2 &#8211; 2\u00bd hours, flip and finish (for an approximate total of 35 -45 minutes per pound of turkey).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Temperature: 225\u00b0 This rub and process is great for turkeys as well, just adjust the timing accordingly: smoke breast side down for 2 &#8211; 2\u00bd hours, flip and finish (for an approximate total of 35 -45 minutes per pound of turkey).<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1575","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/1575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=1575"}],"version-history":[{"count":9,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/1575\/revisions"}],"predecessor-version":[{"id":2358,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/1575\/revisions\/2358"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=1575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=1575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=1575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}