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In a bowl, combine paprika, garlic powder, cayenne pepper, sunshine seasoning, and ghost pepper rub. Mix thoroughly to ensure even distribution.
In a separate bowl, combine orange juice, zest, and apple cider vinegar. Mix thoroughly until well blended.
Spatchcock the chicken and lay it flat on a cutting board. Pat it dry, then rub avocado oil over the skin to help the seasoning adhere. Generously coat the chicken with the dry rub, ensuring even coverage. Finally, inject the marinade throughout the meat for maximum flavor.
Using apple wood, preheat your smoker to 225°F to ensure a consistent and flavorful cooking environment.
Place the chicken on the smoker rack and let it smoke at 225°F until the internal temperature reaches 150°F in the thickest part of the breast.
Then, increase the smoker temperature to 400°F and continue smoking until the internal temperature reaches 165°F. This final step helps to crisp up the skin for a perfect finish.
Take the chicken out of the smoker and let it rest for at least 15 minutes to allow the juices to redistribute. Then, slice it up or pull it apart and enjoy!
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