#Smoked chicken salad recipe skin#

#Smoked chicken salad recipe skin#

As I expected, the rub didn't do much in terms of flavoring the meat, but in the process of pulling the skin off, that rub ended up coating my fingers, and it then transferred to some of the meat as I shredded it with my hands. My intuition was correct-as soon as the chicken was cool enough to handle, I removed off the skin and started to pull glistening, super moist meat off the bones.

Since I was cooking low and slow, I didn't see a need to brine this bird beforehand because the slow cook usually results in juicy meat without any aid. I knew that since I would be discarding the skin after cooking, this potentially would have little effect on final flavor, but it seemed like the right thing to do.įrom there I tossed the chicken halves on the pit, covered, and let them smoke over charcoal and a piece of apple wood running at 225☏ until the breast meat hit 160☏. So staying true to barbecue form, I started this halved chicken off with a coating of a barbecue rub I grabbed out of the pantry. Truth be told, I'm not all that much of a chicken salad fan, but I am a barbecue fanatic, so I thought by bringing some of my barbecue instincts into chicken salad, I would result with something I could really enjoy. That's how this idea for a smoked chicken salad was born-to make use of that prime smoking space now and end with something that will hold in the fridge and can enjoyed over the coming week.

So when I started a fire primarily to smoke only a few duck breasts to make duck pastrami, it seemed almost criminal not to throw in some additional items that I could potentially eat throughout the week. I like to fill my smoker as much as possible whenever running it-why waste good heat and space? Plus, I contend that the more meat in there, the better things seem to come out.