2 tablespoons onion
1 tablespoon paprika
2 tsp dried parsley
1 tsp garlic powder
1 tsp black pepper
1/2 tsp cayenne
1 tsp Bay Rub
For spicy wings, add the following: (do
NOT do this for ur birds!)
1 tbls white pepper
2 tbls chipotle rub
Mix the dry ingredients thoroughly.
Lightly brush the bird with olive oil or melted butter.
I recommend doing the rub under the skin
- because this recipe does tend to spice up the skin if you do the rub on the
outside. However, experiment -- we all have different tastes.
I put 1 tsp (3-4 cloves) garlic & 1/2
cup diced onion inside the bird. Rub it all around the inside, along with just
a smidge of the dry rub.
About 30 mins before smoking, generously
spritz the bird with a 70-30 solution of pomegranate/apple juice.
For the smoke
flavor, I use a a 3-2-1 mix of Pecan/Apple/Hickory chips in my smoker box. Just
add up the total oz of smoke you plan to use and split it up as above.
My birds come out dripping with juice
because I brine them at least 12 hours and, more importantly, I smoke them
breast side down.
Ok..ok.. I know they won't look as neat and 'showy' when you turn them over, but I'll take juicy over pretty any day.