BBQ Polo Asado

 

Ingredients

Pollo Asado Rub

• 3 tablespoons seasoning salt
• 2 teaspoons granulated sugar
• 2 teaspoons ground cumin
• 1-1/2 teaspoons granulated garlic
• 1-1/2 teaspoons granulated onion
• 1 teaspoon smoked paprika
• 1 teaspoon dark chili powder
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground cayenne
• 1/4 teaspoon ground turmeric

Smoked Chicken

• 1(3-1/2-pound) whole chicken
• 1 tablespoon neutral oil
• 1/4 teaspoon coarsely ground black pepper
• Apple juice, for spraying

Steps

Pollo Asado Rub

1. Combine all ingredients in a small bowl and mix until evenly combined.
2. Store in an airtight container until ready to use.

Smoked Chicken

1. Preheat the smoker to 250-260°F, using charcoal and wood to maintain even, consistent heat.
2. Place the chicken breast-side down on a cutting board. Cut along both sides of the backbone to remove it, then open the chicken flat. Turn the chicken breast-side up and press firmly on the breastbone until the chicken lays flat.
3. Lightly coat the chicken all over with neutral oil.
4. Season the chicken liberally on all sides with Pollo Asado Rub, reserving any extra rub for another use. Season evenly with black pepper.
5. Let any newly added wood burn cleanly for 5-10 minutes before placing the chicken in the smoker.
6. Place the chicken breast-side up in the smoker and cook undisturbed for about 1-1/2 hours, maintaining steady heat and smoke.
7. Once the rub has set, begin spraying the chicken with apple juice each time the smoker is opened.
8. Continue cooking for 30 minutes-2 hours more, until the thickest part of the breast reaches 150°F and the thickest part of the thigh reaches at least 165°F.
9. Spray the chicken one final time, then remove it from the smoker and rest for 15-20 minutes.
10. 10 Carve and serve

Source: Tastemade BBQ Smokeout