Smoker recipes?

Got smoker ready last week end. What’s a simple chicken recipe to start with?
Thanks in advance!

Pulled pork lol

I like to use Yardbird rub on my chickens. I like to do poultry hard/fast and spatchcocked on the smoker to keep em moist. My buddy prefers the beerbutt chicken. My suggestion that if you’re just starting smoking, grab some pork. I think it’s much more forgiving. Grab a pork shoulder and do some pulled pork, or some ribs rubbed down with Sweet Rub of Mine. Also check out HowToBBQRight, he’s got some good tips and recipes on there.Good luck.

My pork always comes out great chicken is great but the skin is like leather not sure what to do to change that maybe baste it while smoking??

I think we already answered this.

https://trapperman.com/forum/ubbthreads.php/topics/6575193/1/meat-smoker

The skin will be leathery because of the low temperature and humidity. You can do 1 of two things. 1)after the bird is sufficiently smoked put it into a 450* oven that has preheated for 1/2 an hour (some will put an over tile on the top rack and put the bird under that) leave in for about 15-20 minutes or 2) remove the skin, slice it up, fry it up and add it back to the chicken (this is what I do). Also helps distribute the flavor of the rub you used.

I brine my poultry. 1c salt, 1c brown sugar, 1/2c pepper. Let that brine for a day. Pat the bird dry, schmear with cheap yellow mustard and apply liberally with your favorite rub. The mustard is just holding it on, doesn't add flavor. Smoke at about 225*.

Also....try to make sure the smoke is not "milky" you goal should be for whispy blue smoke. Hope that makes sense.

I only did fish, use enough salt to float and egg, I used green apple or cherry. The oiler the fish the longer in the brine. I always hang my fish. I haven't smoked fish in years.

You guys using cherry. Wild Cherry or Fruit Cherry?
Perhaps I should rather ask. Is Wild Cherry wood ok for smoking?
If so I have a bunch.

Wild chert will be fine. Take as much of the bark off that you reasonably can.

Thanks Pike. We have a bunch around here.
Think I'll try "not" to dry out some deer meat.

Anyone try pecan for smoking chicken? I bought some pecan and cherry Bradley biscuits to try. Im going to smoke three on each one and see how they turn out.

See my recipe in the link above. 3 parts pecan, 1 part cherry

pork shoulder is probably the easiest thing, like they said above

a quick and easy recipe - get a bone in pork shoulder, about 8 or 9 lbs - rinse it off, pat it dry, rub with mustard then season with a rub you like.

on the smoker at 225 or 250 - at about 3 hours, take a peak. Once you get the crust where you like it, wrap it all in foil to finish it off.
hold the temperature steady and check it at about 6 hours again. its ready when it easily pulls apart and off the bone

dogs love the bones

Beer Can Chicken on the smoker.

Chip over at Light'em Up Outdoors does a lot of this on his channel. Great guy. https://www.youtube.com/channel/UC1_SjQgZcJjyDRmRYu71WqA