Rub your bird with Casa M spice, smoke it low and slow until the meat slides off the bone clean
Ingredients
FOR THE CHICKEN
- 4 pounds chicken, boneless, skinless
- 1 Tablespoon avocado oil
- 1 teaspoon salt
- 2 Tablespoons Casa M Spice Co® Free Range®
Method
-
01
Coat chicken with oil and spices
5 minMake sure you're coating every surface—wings, thighs, underside—and don't be shy with the oil; it helps the spice stick and keeps the skin from drying out during the long smoke.
-
02
Refrigerate chicken for 4 hours
4h mCan marinate up to 12 hours ahead
-
03
Preheat smoker to 250°F
15 minYou're looking for that thin, clean blue smoke rolling out steady, not billowing white—white means your fire's choking and you'll taste it in the meat.
-
04
Smoke chicken to 155°F internal
1h 30mMonitor internal temperature closely
-
05
Rest chicken for 10 minutes
10 minLet the bird come to room temperature on the counter so it cooks evenly all the way through; a cold chicken pulled straight from the cooler will throw off your timing and leave you with cold spots.
From Mike's Notebook
Pull at 155°F internal and the meat stays juicy; 165°F makes it dry no matter how you rest it.
Oil the skin before spicing so the rub adheres and creates bark instead of falling off.
Skip the resting step and all those juices run onto your cutting board instead of staying in the meat.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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