Caribbean Smoked Chicken & Spicy Smoked Lamb
I’m now a HUGE fan of anything and everything smoked, especially chicken, but for the first time, I smoked lamb, as well as chicken at an event. Earlier this month, I had the opportunity to participate in a smoking competition – and I’ve never even used a smoker before. Thank goodness I had fantastic help. The competition was called Big Green Eggs in the ‘Ham, a 5th year charity fundraiser for Easter Seals of Birmingham....
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Ingredients
Main Ingredients
whole chickens (approximately 5 lbs each)2
boneless leg of lamb (approximately 5 lbs)1
beer (approximately half empty)2can
Brine for Chicken and Lamb
water1gal
whole lemons, quartered3
whole oranges, quartered2
peppercorns1cup
jarred minced garlic3tbsp
thyme2tbsp
rosemary2tbsp- salt1cup
sugar1cup
Rub for Chicken
smoked paprika2tbsp- sea salt2tbsp
- garlic2tbsp
black pepper1tbsp
dried onion flakes1tbsp
turmeric1tbsp
cumin2tbsp
ginger1tbsp
allspice1tbsp
cilantro1tbsp
cayenne1tbsp
oregano1tbsp- thyme1tbsp
Rub for Lamb
- cumin2tsp
cardamom2tsp- turmeric2tsp
- sea salt2tsp
pepper2tsp- garlic powder2tsp
- ginger1tsp
nutmeg1tsp- allspice1tsp
dry mustard1tsp
coriander1tsp- Old Bay1tsp
chili pepper flakes1tsp- cayenne pepper1/2tsp
white vinegar1/2cup
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Caribbean Smoked Chicken & Spicy Smoked Lamb
Brining the Meat
- Step 1
Combine all brine ingredients in large plastic containers or large freezer bags that seal very well.
- Step 2
Place the chicken and lamb into the brine and refrigerate for 48 hours.
Preparing the Rubs
- Step 1
Combine the rub ingredients for the chicken and lamb in separate containers.
- Step 2
Store the rubs in the fridge until ready to use.
Smoking the Meat
- Step 1
Drain the chicken and lamb from the brine and discard the brine.
- Step 2
Pat the meats dry with paper towels.
- Step 3
Split the vinegar in half and mix each half with the respective rub to create a wet rub.
- Step 4
Rub the chicken and lamb thoroughly with their respective wet rubs.
- Step 5
Place a beer can into the cavity of each chicken and stabilize them on the grill.
- Step 6
Smoke the chicken and lamb over indirect heat at 275-350°F for 3-4 hours or until fully cooked.
Nutrition (per serving)
Nutrition (per serving)
Calories
0.0kcal
Protein
0.0g
Carbs
0.0g
Sugars
0.0g
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Play around with the rub ingredients to adjust the heat level to your preference.
Brining for the full 48 hours yields the most tender and flavorful meat, but you can shorten the time if needed.
Ensure the smoker maintains a consistent temperature for even cooking.
Use a meat thermometer to check the internal temperature for doneness.
FAQS
Can I use a different type of smoker for this recipe?
Yes, you can use any smoker as long as it maintains a consistent temperature of 275-350°F.
Do I have to use beer cans for the chicken?
No, you can use other liquid-filled containers designed for beer can chicken or skip this step, but the beer helps keep the chicken moist.
Can I skip the brining step?
Brining is highly recommended as it enhances the flavor and tenderness of the meat, but you can skip it if you're short on time.
How do I know when the meat is done?
Use a meat thermometer. Chicken should reach an internal temperature of 165°F, and lamb should reach your preferred level of doneness (e.g., 145°F for medium-rare).
Can I make the rubs less spicy?
Yes, reduce or omit the cayenne and chili pepper flakes to make the rubs milder.
Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia