To make smoked maple barbecue chicken, soak a whole chicken for four hours in brine made from 1 gallon of water, 1 cup of coarse kosher salt and 1 cup brown sugar. Rinse the chicken in cold water to remove residual salt after soaking. Coat the chicken with maple syrup, and rub some maple syrup under the skin where possible. Sprinkle the chicken on all sides with Jeff's original rub. Prepare a smoker for indirect cooking at 250 degrees Fahrenheit, place the chicken on the smoker grate with the breast side down, and cook the chicken until a digital meat thermometer reads 165 degrees Fahrenheit.
To make smoked London broil, mix 1/4 cup Worcestershire sauce, 1/4 cup soy sauce, 1/4 cup white vinegar and 1/4 cup Chablis wine in a bowl. Add 1 tablespoon onion granules, 1 tablespoon paprika, 2 teaspoons celery salt, 1 teaspoon black pepper and 1/2 teaspoon cayenne pepper to the mixture. Slowly whisk in 1/2 cup of vegetable oil. Marinate the meat for at least six hours, and smoke it at 225 to 250 degrees Fahrenheit for about 30 minutes per pound of meat.
To make easy smoked ham, season a pre-cooked ham butt with rub made from clove, ginger, paprika, black pepper and dry mustard. Baste the ham while smoking with a mixture of orange juice and pineapple juice.Learn more about Meat