So far, the theory is to smoke assorted meats for a couple of hours to pick up the flavor, then we finish it off in either the crock pot or oven, depending on the meat. It worked really well with chicken. The slow cooker kept in moisture so the chicken didn't dry out. If you need an idea for a dry rub check out my food blog under the spice category.
Smoked Chicken
1-5 lb. whole fryer
1/4-1/3 cup smoky spice rub
course ground pepper
kosher salt
1 stalk celery, diced
1 carrot, peeled and sliced
1 medium onion, cut in 1/6ths
2 cloves garlic. chopped
1/4 of 12 oz. beer or 1/2 cup chicken broth or bouillon
Rinse chicken and remove all parts from the cavity. Pat dry with paper towel. Loosen skin between breast and back meat. Sprinkle dry run into cavity, pour into loosened skin and rub on the outside generously. Sprinkle with salt and pepper. Put into plastic container or large plastic freezer bag and let marinade in refrigerator at least one hour or up to one day.
Put on smoker for 1 hour. Place vegetables in bottom of slow cooker and sprinkle with salt and pepper. Remove meat from smoker and put in slow cooker. Pour liquid along edges of chicken and slow cooker. Cook on low 4 hours.
Turn off crockpot and let cool slightly. Remove chicken to plate and let cool 20-25 minutes before slicing. Serves 5-6.
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