Jurassic Pork Chicken

White Vinegar Marinade for Smoked Chicken


1 whole chicken 3.5 to 5 lbs

Marinade
1 cup white vinegar (maybe a little more)
1 cup vegetable oil
1 orange, not peeled, sliced (tangerines, grapefruit, lemons, limes will do as well)
2 tsp sea salt
1 tsp nutmeg

Oh Shit! Rub (per Paul Kirk)
Made the JPork team at the cooking class

1 C Sugar
1/2 C Season salt
1/4 C Garlic salt
1/4 C Celery salt
1/2 C Paprika
2 Tbl Chili powder
1-2 tsp Onion powder
1 tsp All spice
1 tsp Chinese mustard powder
2 tsp Cayenne pepper

Sift all ingredients together.

Cut the chicken completely through the backbone so it lays flat. Make sure you cut the membrane near the wishbone. Prefer not to cut into two pieces, but can cut through breast as well. Put chicken in zip lock bag with marinade for at least 4 hours. Keep in refrigerator or on some ice.

Dry off chicken prior to putting on cooker,  apply Rub heavily all over bird, including under wings and in cavity.

Use apple or other fruit wood in your smoker (water smoker if you have one). Chicken should not take more than 3 hours to cook.

Use JurassicPork’s Chicken Ketchup to baste the chicken 10 minutes prior to removing from fire.