Unlock Sweet and Smoky Barbecue Flavors in Your Chicken Like Never Before!
That’s right, this is the ultimate recipe and technique for making that perfect smoked chicken with the ultimate combination of sweet and barbecued smoke flavors all coming together for pure barbecue perfection. This is one of those recipes you are going to make over and over again for sure.
Not only will you be jumping for joy over the results when you make it, your friends and family are going to think you are on the verge of becoming an all out meat smoking professional!
Let’s get this baby started!
Smoked Maple Barbecue Chicken
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Smoker Temp: 250°F
- Meat Finish Temp: 165°F
- Recommended Wood: Pecan
- Whole chicken (1 chicken per 3 eaters)
- Maple syrup
- Jeff’s original rub recipe or your own version (purchase recipes here)
- Maple barbecue mop sauce (recipe below)
Brining the chicken is completely optional but it’s easy to do if you want to ensure that the finished product is flavorful and as juicy and moist as it can be.
Brining is simply soaking the meat in a saltwater solution for x amount of hours. During this time the salt is drawn into the meat along with some of the flavor that is in the water.
The ratio of salt to water that I recommend is 1 cup coarse kosher salt to 1 gallon of water.
A typical recipe for 1 gallon of brine would be as follows:
- 1 gallon of water
- 1 cup of coarse kosher salt
- 1 cup of brown sugar
Add the salt to the water and stir until the salt is dissolved and the water returns to clear. Add the brown sugar and stir to mix it into the water.
Place the chicken into a food safe plastic or glass bowl and pour the brine over the chicken to cover. You can also use a large zip top bag.
Close or cover the container and place it in the fridge for about 4 hours.
After the brining has finished, rinse the outside of the chicken with cold water to remove any residual salt.
Pour maple syrup onto the chicken and use a brush to coat the chicken all over.
Sprinkle Jeff’s original rub (or your own) all over the top, sides and bottom of the chicken making sure to get the rub down in all of the hard to reach spots.
It is also a good idea to get some of the maple syrup and rub down under the skin wherever you can.
It’s ready to go on the smoker now!