Chicken – Smoked or Roasted

For Smoked/ BBQ rub, use:

1/2 BBQ Salt mixed with 1/2 brown sugar.

For Roasted Rub, use:

Randy’s Poultry Rub


  • 1 Chicken Breast or whole Chicken
  • 1/2 cup kosher salt
  • 1/2 cup White Sugar or brown


  1. Create a brine solution. In a large bowl, combine 1/2 Cup Kosher Salt and 1/2 Cup white or brown sugar and 2 quarts of water.
  2. Add Chicken to the brine mixture and brine for up to 60 minutes. Brine at room temperature to help warm the meat to room temperature before smoking.
  3. Rinse the chicken thoroughly and coat it with vegetable oil.
  4. Coat with rub mix.
  5. Place chicken in roaster trays and put in oven or smoker.
  6. Smoke with a mild wood (not hickory) or roast in oven at 250 – 275 degrees until the internal temperature reads 160 – 165 degrees. Chicken does not need to be cooked “low and slow”
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