KNIFE DOCK RECIPES

Steps:

• Remove chicken from packaging and pat dry.
• Put chicken on cutting board breast side down, so the spine is facing you.
• With kitchen shears or a knife, carefully cut on both sides of the spine to remove it.
• Clean out the inside of the chicken.
• With the breast still facing down, take a sharp knife and make a small cut at the top of the breast bone, and push down on both sides of the bird to snap the bone so the chicken lays flat.
• Season the bottom side of the chicken with savory rub only.
• Flip chicken over, and place onto a cooking rack so the skin side is up.
• Season the skin side of the chicken with a medium coat of savory rub, followed by a heavier coat of sweet rub.
• Set smoker at 250 degrees F using Apple Mash Cookinpellets. Once up to temperature, place chicken on the smoker for 1 hour. Pro Tip: If possible, face the legs and thighs towards the heat source. This will prevent the breast from overcooking and becoming dry. The legs and thighs can handle being taken to a higher internal temperature without drying out.
• After 1 hour, turn the smoker temperature up to 325 degrees and insert a probe to monitor the internal temperature.
• Once the internal temperature reaches 158 degrees F, sauce the chicken with sweet bbq sauce. Pro Tip: Warm your sauce before applying to chicken. This will help prevent brush marks and thins down the sauce to make it easier to apply.
• Turn smoker down to 300 degrees F, and finish cooking the chicken (and set the sauce) until temperature reaches 165 degrees F in the thickest part of the breast. Be sure to check legs and thighs for doneness as well. The should be at 165 degrees F to be safe, but become even better and more tender at a final temperature of 180-190 degrees F, while remaining juicy at those higher temperatures.
• After chicken is done, allow to rest for at least 10 minutes before slicing.
• Slice and enjoy!

Steps:

• Remove chicken from packaging and pat dry.
• Put chicken on cutting board breast side down, so the spine is facing you.
• With kitchen shears or a knife, carefully cut on both sides of the spine to remove it.
• Clean out the inside of the chicken.
• With the breast still facing down, take a sharp knife and make a small cut at the top of the breast bone, and push down on both sides of the bird to snap the bone so the chicken lays flat.
• Season the bottom side of the chicken with savory rub only.
• Flip chicken over, and place onto a cooking rack so the skin side is up.
• Season the skin side of the chicken with a medium coat of savory rub, followed by a heavier coat of sweet rub.
• Set smoker at 250 degrees F using Apple Mash Cookinpellets. Once up to temperature, place chicken on the smoker for 1 hour. Pro Tip: If possible, face the legs and thighs towards the heat source. This will prevent the breast from overcooking and becoming dry. The legs and thighs can handle being taken to a higher internal temperature without drying out.
• After 1 hour, turn the smoker temperature up to 325 degrees and insert a probe to monitor the internal temperature.
• Once the internal temperature reaches 158 degrees F, sauce the chicken with sweet bbq sauce. Pro Tip: Warm your sauce before applying to chicken. This will help prevent brush marks and thins down the sauce to make it easier to apply.
• Turn smoker down to 300 degrees F, and finish cooking the chicken (and set the sauce) until temperature reaches 165 degrees F in the thickest part of the breast. Be sure to check legs and thighs for doneness as well. The should be at 165 degrees F to be safe, but become even better and more tender at a final temperature of 180-190 degrees F, while remaining juicy at those higher temperatures.
• After chicken is done, allow to rest for at least 10 minutes before slicing.
• Slice and enjoy!