Lucille’s Smoked Chicken

The flavor profiles from an Apple Smoked Lucille's San Francisco Mild Rotisserie Chicken on a MAK 2 Star Wood Pellet BBQ Smoker-Grill will assault your palette beyond your wildest expectations!  Yes, I said "rotisserie" ... It's hard to overshadow an apple smoked chicken seasoned to perfection with Lucille's Bloody Mary Mix dry spice blend but when you couple it with a fresh Foster Farms injected rotisserie chicken, it's pure nirvana.  I was fortunate enough yesterday to be the recipient of a chicken that was processed that morning at the plant and I didn't want to wait too long before tickling that yardbird with delicate Apple smoke.  I want to give a special thanks to my neighbor for sharing his bounty with us - Thanks Tom, I really appreciate it.

Started with a fresh Foster Farms rotisserie chicken injected with their proprietary solution.  To top it off I rubbed Under/On the skin and inside the cavity with Extra Virgin Olive Oil and Lucille's San Francisco Mild dry spice blend.  If you prefer more of a punch then by all means substitute the Lucille's San Francisco Mild with either New Orleans Nippy or Cajun Hot.

• Preheated the MAK 2 Star Wood Pellet smoker-grill to 180ºF (smoke setting) with Pacific Pellet Gourmet Apple wood pellets
• Using a chicken roaster, Apple smoke the chicken for an hour
• Increase the pit temperature to 350ºF until the Internal Temperature at the thickest part of the breast reaches 170ºF.
  • The thigh and/or drumstick should then be at 180ºF
• Rest the chicken loosely under a foil tent for 15 minutes before serving

* for planning purposes only:

• Preheat for ½ hour
• Smoke for an hour
• 1½ hours at 350ºF until Internal Temperature reaches 170ºF
• Total time ... 3 hours
  • Always defer to internal temperature