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Whole chicken
Pickle salt or kosher salt
5 to 6 Tablespoons Brown sugar
Cookshack Spicy Chicken Rub


Wash chicken and dry thoroughly. Using fingers, loosen skin from breast, back, and hip joints without tearing skin. Rub salt inside, outside, and under skin. Wrap in plastic wrap and refrigerate at least 8 hours. Rinse off excess salt and dry thoroughly. Place chicken in a steamer, have water at a rolling boil, 1" below rack. Steam 45 minutes, checking water level often. NOTE: A steamer can be made by inverting a bowl inside a large pot and placing a plate on top of the bowl. Make a small foil boat that will fit in the Cookshack smoke. Fill with brown sugar. Sprinkle chicken with Cookshack Chicken Rub. Place boat in smoker with chicken and smoke 45 to 60 minutes at 225°F, using hickory or mesquite wood. Remove to cutting board and brush lightly with sesame oil before carving. Carve into serving size pieces and arrange on a platter, skin side up.