SMOKE A CHICKEN RECIPES

Steps:

• Pour 1 gallon of cold water into large pitcher. Add salt and sugar and stir until dissolved.
• Place chicken into non-reactive container and pour brine over chicken to cover. Refrigerate.
• After 4 hours, remove the chicken, rinse and pat dry. Discard brine.
• Cut along both sides of backbone to remove. Press chicken open and place skin side down on cutting board.
• Mix together 1 cup of mayonnaise and 1/4 cup of Jeff's original rub. Place 1/2 of mixture on meat side of chicken. Spread to coat.
• Flip chicken to skin side up and apply other half of mayo/rub mixture to skin side spreading it all over the breast, wings and legs to coat. Push some of it under the skin wherever you can.
• Setup smoker for cooking indirect at 275 degrees using pecan wood for smoke. If your smoker uses a water pan, leave it dry.
• Place chicken meat side down- cook chicken until internal temperature reaches 165 degrees F in the thickest part of the breast and thigh.
• While the chicken is cooking, mix together 1 stick of melted butter and 2 TBS of Jeff's original rub. Brush this all over the skin side of the chicken 2 to 3 times during the cooking process or anytime it starts to look dry.
• Once the chicken is finished cooking, remove it to the counter and let it rest for 15 minutes with foil tented over the top.
• Carve the chicken and serve.

Steps:

• In a 12-inch skillet, combine the sugar and 2 tablespoons of the coconut water. Cook over medium-high, occasionally swirling the pan to help the sugar dissolve and to encourage even browning, until the caramel is mahogany in color and smokes lightly, 4 to 6 minutes.
• Remove the pan from the heat and add the fish sauce along with the remaining 2 tablespoons coconut water; the mixture will bubble vigorously and the caramel will harden in spots. Bring to a simmer over medium and cook, stirring, until the hardened bits have dissolved. Add the chilies, lemon grass, ginger and pepper, then cook, stirring, until fragrant, about 30 seconds. Increase to medium-high and stir in the chicken. Bring to a simmer and cook, stirring occasionally, until the sauce reduces and clings to the chicken, 10 to 14 minutes.
• Remove from the heat, then discard the lemongrass. Stir in the lime juice. Transfer to a serving dish and sprinkle with the scallions.