Papa Mott’s Smoked Chicken (a trip down Memory Lane!)
Anyone who ever had the privilege of eating my Papa’s smoked ribs talks about it to this day. But more to the point for THIS day and THIS conversation, there was the chicken!
Papa was one of those rare souls who could talk to anyone about anything…who knew a lot about a LOT of things, and LOVED to talk about it with anyone who would listen…but could do so without coming across as a know-it-all! A rare trait, indeed. Someone once said that it didn’t matter who you were, he made you feel like he was SO happy to see you. Well, he was! I’ve always thought that he if could have met then-Prince Charles, Papa would have had him laughing fit to kill within about 30 seconds flat, but it wouldn’t have mattered to Papa that Charles was a prince. He’d have told the same joke to the guy in jeans on the street corner or the waitress in the coffee shop…and would have enjoyed a laugh with them just as much. That was my Papa.
I’ve never been the meat smoker that Papa was, but he’s where I got my start. I started with that “$39 Blinkman Meat Smoker” that he recommended, although I think by the time I got mine, it cost a whopping $75. Oof. A few decades and three smokers later, times and smoker styles have changed, but the basics still hold good.
So here goes!
Papa Mott’s Smoked Chicken, Modernized for the Pellet Smoker
Hickory pellets
A pan of beer or cola tucked into the side of the smoker
One Collins Cluckery Chicken
One stick butter, cut into thirds and placed inside the cavity of the chicken (Why cut into thirds, Papa? It’ll melt, anyway, but okay. I wish he were here to ask!)
I put two chickens breast down and one breast up to see if it made any noticeable difference in the final product.
Fill the pellet hopper with hickory pellets. Prepare the meat smoker for medium to high smoke at 225 degrees. Place chicken on rack in smoker and smoke for about 5 hours, checking hopper occasionally to make sure pellet supply is good. After about 3 hours, wrap chicken in foil so it doesn’t dry out, and continue smoking until it tests 185 degrees F in thickest part of breast and thigh. The chicken can be eaten after only resting for 30 minutes or so, but it really is best if you keep it wrapped for a couple hours to let those juices redistribute and settle. It’ll only get better with time.
The main difference I noticed was just in appearance. The skin on the underside of the chicken wasn’t as “pretty” as the skin on the top, so if you want to serve beautiful breast slices complete with that “smoked” look, then cook it breast-up. If you’re focused primarily on moist chicken, then go breast-down so those buttery juices soak into the meat for all those hours.
Now, to REALLY make Papa’s chicken, you’ll take your favorite BBQ sauce and mix it with 1/2 cup mustard and 1 t red pepper, blending in a blender until smooth.
If you’re unfamiliar with smoking, you might be alarmed by the “still-very-pink” tint of the meat, especially near the bone. As long as your chicken has reached 185, you’re good to go. Smoked meat often has a pink tint, but it can take some getting used to. As a matter of fact, current safety regulations only require chicken to be cooked to 165, but personally I find the chicken to be too chewy near the bone at 165. It creeps my family out. Medium-rare beef is one thing; Mama doesn’t do medium-rare chicken! ;-)
Got questions? I’m always happy to talk chicken!
Jennifer Collins
Your Local Chicken Lady
Call or Text 810-384-8177