Applewood Smoked Chicken Salad

Applewood Smoked Chicken Salad
Yield 8
Author Bill Gillespie, Pitmaster of Smokin Hoggz BBQ Competition Team
Prep time
5 Min
Cook time
3 Hour
Inactive time
4 Hour
Total time
7 H & 5 M

Applewood Smoked Chicken Salad

Ingredients

  • 1 - 5 to 6 lb Springer Mountain Farms Whole Chicken (giblets removed)
  • Chicken Brine
  • 6 potato sandwich rolls
  • Olive oil
  • Salt & pepper
  • ½ sweet onion, finely diced
  • ¼ cup dried cranberries
  • ¼ cup shelled and chopped walnuts
  • 1 tablespoon chili powder
  • 1 cup mayonnaise
Chicken Brine
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tablespoon whole peppercorns
  • 1 lemon, quartered

Instructions

  1. Make the brine for the chicken by mixing all of the brine ingredients until the salt and sugar have dissolved.
  2. Brine the chicken for 4-12 hours.
  3. Remove from brine, rinse and pat dry.
  4. Set up smoker/grill for low and slow cooking and have the apple wood ready to add just before placing the chicken on the smoker/grill.
  5. Rub the olive oil all over the chicken and season with salt and pepper.
  6. Put the chicken on the top rack on a vertical chicken roaster or set it up like a tripod sitting on the 2 legs and tail end of the chicken.
  7. Cook for about 3 hours or until the breast meat reaches 165°F and the thickest part of the thigh reads about 185°F.
  8. Remove from the cooker and let it rest for about 15-20 minutes.
  9. Shred the chicken and cool.
  10. Once cool, mix with mayonnaise, onion, cranberries, walnuts and chili powder; add salt and pepper to taste.
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Heather Sinyard