Chicken Recipes Pit Barrel Cooker Recipes

Pecan-Smoked Chicken with Blackberry-Jalapeno Glaze

August 15, 2018

Today we're making a Pecan-Smoked Chicken recipe on the Pit Barrel Cooker with Blackberry-Jalapeno Glaze.

Pecan Smoked Chicken with Blackberry-Jalapeno Glaze

This is an easy and delicious chicken recipe where we'll start by injecting the chicken with Meat Church Chicken Injection. Next, apply a later of Meat Church Holy Gospel BBQ Rub and then smoke in the Pit Barrel over apple wood for approximately 2.5 - 3 hours. The final step is finishing with a Blackberry-Jalapeno BBQ glaze.

Ingredients

6 chickens, cut in half
Meat Church Holy Gospel BBQ Rub to taste (approximately 4-5 oz), see below for more info
3/4 cup Meat Church T-Bird's Chicken Injection, see below for more info
5 cup water
5 cup apple cider, apple juice or water
2/3 bottle Fat Bastard Bear Bite Blackberry-Jalapeno BBQ Sauce (see below for links to make your own blackberry BBQ sauce)
6 teaspoons Tsang’s oil (or olive oil)

Recipe Instructions

Mix the chicken injection, water and apple cider in a bowl until the chicken injection powder is dissolved.
Rinse and pat dry the chicken.
Inject the chicken with the chicken injection.
Apply the oil to both sides of the chicken to use as a binder.
Sprinkle the Meat Church Holy Gospel BBQ rub on both sides of the chicken.
Hang the chicken in a pre-heated Pit Barrel Cooker with 6 chunks of pecan wood.
Smoke the chicken until it reaches 150 degrees F. Time required to reach 150 was 1 hour 45 minutes.
Apply the Fat Bastard Bear Bite ackberry-jalapeno BBQ sauce and continue smoking until the thick part of the breasts reaches 165 degrees F. Total cook time as 3 hours.
Remove from the smoke and let rest for 10 minutes.
Serve!

See all of the step-by-step details in our Pecan-Smoked Chicken video.

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