Smoking Techniques
Smoked Chicken
Chicken breasts and thighs are my favorite. Take chicken parts out of package and wash thoroughly and place
on paper towel to dry. Sprinkle Head Country Original rub on both sides of chicken parts. Preheat smoker to 225
degrees and place chicken parts in smoker. After ½ hour turn chicken over. With your internal temperature gauge,
check internal temperature by pushing temperature probe into the meat nearest the bone. When temperature
reaches 180 degrees chicken is done. You may brush your favorite BBQ sauce on the chicken during the last 15
minutes of your cooking process to spice it up.
Smoked Turkey
Select a 12 to 15 lb. turkey for best results in a smoker. Take the turkey out of the package and remove all internal
parts and packaging. Wash turkey thoroughly and place it on paper towel to dry. Rub olive oil inside and out on
the turkey and apply Head Country Original Rub inside body cavity and on the outside skin. Preheat smoker to 225
degrees and place turkey in smoker. You may baste with butter for more moisture, if you like. When turkey skin
reaches your desired color, remove turkey from smoker, place in aluminum foil pan and cover with aluminum foil
tightly. Place covered pan in smoker and continue cooking at 225 degrees. Check internal meat temperature, where
the thigh meets the side of the turkey, every half hour for doneness. Turkey should take around 45 minutes per lb to
reach 180 degrees serving temperature.
Smoked Halibut
Select a nice fresh ¾” thick filet. Wash filet thoroughly in cold water and lay on paper towel until water is not visible.
Melt a whole stick of butter in the microwave and sprinkle a liberal amount of Dill weed in the melted butter. Lay
filets on aluminum foil and fold a lip around edges to contain the butter. With a basting brush, brush melted butter
and dill weed mixture on both sides of the fish filet. Preheat smoker to 225 degrees and place fish in the smoker.
Check the filets every 15 minutes for visible moist look on filets. Brush with butter and dill weed mix when needed.
Fish should start to flake in about 45 minutes. When fish flakes very easy take out of smoker and serve.
POULTRY
BEEF
FISH
PORK
POULTRY
BEEF
FISH
PORK
22
