Cajun Smoked Chicken
Another day, another way to eat chicken, this one a little bit more involved. Like the turkey breast I had cooked last year I stated off with my standard brine and added some black peppercorns, sage and basil. I also use garlic cloves in place of garlic powder and I chopped up a couple of onion and added them to the brine. After an afternoon of hunting and a thorough rub down with cajun spice to throw this bird on the smoker.
It took about four hours over a combination of hickory, apple and cherry wood to finish out bird. Although we did baste this bird it probably would have been just fine without, it was the moistest chicken I have ever had.
Not only was the chicken moist but it was also full of flavor and possibly by far the best chicken I have ever eaten. We will be eating chicken again this way and next time we might go for more of a barbecued type of thing, just to branch out. Oh yeah the potatoes were smoked too and not half bad.
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