Mesquite Smoked Chicken
Ingredients
For the Dry Rub:
1½ tablespoons seasoned salt
1 tablespoon coarse pepper
1 tablespoon dry mustard
1 tablespoon cumin
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon poultry seasoning
2 teaspoons vinegar powder (optional)
1 teaspoon jalapeño powder or chipotle powder
The Chicken:
3 to 3½ pounds chicken pieces (I used all thighs and drumsticks)
Mesquite wood chunks or chips, soaked in water at least 30 minutes before using.
An instant-read thermometer
Directions
Rub chicken generously with dry rub mixture, transfer to plastic storage bags and chill overnight.
Remove chicken from refrigerator 30 to 35 minutes before cooking so it comes to room temperature.
If using a charcoal grill, use a chimney fire starter with some crumbled newspaper to start fire, adding charcoal to the chimney. Transfer hot coals to the bottom of one side of grill. I leave the grates off on this side to have easy access to the fire and coals. When ready add the soaked wood chunks. When the fire begins to smoke, open the bottom vent, closest to the fire halfway and do the same for the vent on top on the cool side of grill. Close lid and wait until the temperature holds steady between 225 to 235ºF, add chicken to indirect heat or cooler side of the grill.
It will cook for about 1 hour 45 minutes to 2 hours more or less. Add more charcoal when needed to maintain temperature. You are looking for the internal temperature of the chicken to be around 170ºF. Turn and rotate the chicken throughout the cooking time. Keep the lid closed as much as possible during cooking time.