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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-01-2010, 02:16 PM   #1
Is lookin for wood to cook with.
Join Date: 07-26-10
Location: Omaha, Nebraska
Default Chicken/Poultry Rub

Can anyone help with a good rub to smoke a whole chicken? I'm going to try chicken for the first time on a WSM - any tips and/or suggestions?

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Old 10-01-2010, 02:43 PM   #2
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Join Date: 04-12-08
Location: Chattanooga TN

Yardbird if you can get it. If not the lawrys poultry seasoning is pretty good.
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Old 10-01-2010, 02:50 PM   #3
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Join Date: 02-16-10
Location: San Jose, CA

Salt, Pepper, Ground Coriander - lightly dust and you're good to go.
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Old 10-01-2010, 02:52 PM   #4
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Join Date: 11-26-08
Location: Ormond Beach, Florida

If you don't have time to get some Simply Marvelous, here's a rub I've used for years.

Chicken Rub

2 teaspoon paprika
1 tablespoon brown sugar
2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon thyme
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground marjoram
1/2 teaspoon cayenne pepper

Combine all ingredients in a jar with a tight fitting lid and shake to combine. Apply liberally to chicken, rub into pieces and tightly wrap chicken in plastic wrap. Marinate in refrigerator for at least 24 hours. Smoke according to your favorite recipe and enjoy!
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Old 10-01-2010, 04:02 PM   #5
Smiter Q
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Join Date: 05-05-10
Location: Austin - TX

Simple rub from the BBQ Pit Boys.... I would use less salt thought.

I use something similar to Aquablue's above(which looks very good), with no sugar though.
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Old 10-01-2010, 07:22 PM   #6
Dave Russell
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Join Date: 01-06-10
Location: Lebanon, Tennessee

Smoked some leg quarters at the family reunion this summer on a big offset with sassafrass at around 300 or so. I don't know what made it so special, but Paul Kirk's rub is what we used and that bird turned out so good that I didn't see anyone reach for the sauce! I don't smoke chicken that often, but I'm definately gonna mix some of PK's up again. The recipe is probably online as it's in books other than his own.

edit: I forgot that we marinaded the quarters in Wishbone Italian dressing overnight.

Last edited by Dave Russell; 10-01-2010 at 10:02 PM..
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Old 10-01-2010, 09:19 PM   #7
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Location: Olympia, WA

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Old 10-01-2010, 09:38 PM   #8
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Location: Springfield, VT

Hey Kidd Deuce - I brine a chicken for a few hours (1 gallon of water, 1 cup of salt, 1 cup of brown sugar) before putting it on the smoker. The latest rub that I have used is Grill Mates Cinnamon Chipotle that I "doctored" a little with some additional seasonings from the cabinet (I am a BIG fan of garlic) and a touch more salt and black pepper).
Smoked it until we got to 160 and let it set for a bit before carving into it. Pretty yummy stuff.
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Old 10-02-2010, 12:26 AM   #9
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Join Date: 09-30-09
Location: Farmington, NY

Plowboys yardbird rub is great on chicken!!

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Old 10-02-2010, 12:37 AM   #10
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Join Date: 02-22-07
Location: Springfield, MO

Yardbird is awsome. That is all we use for comps and home use. Excellent product!
my avatar swiped fatties from the plate....look how sorry he is.

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Old 10-02-2010, 08:06 AM   #11
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Plowboys Yardbird is all I use.
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