At a glance
Clean and season chicken gizzards and smoke them at 250°F for about 1 1/2 hours. Then braise them, covered, in butter, broth and garlic for about an hour until tender. Finish them uncovered with barbecue sauce and hot sauce for 10 to 15 minutes until sticky.
Gizzards are a Southern favorite, usually deep fried. They are cheap, meaty and full of flavor, but they are a hard working muscle that turns rubbery if it is cooked fast. Smoking them low and then braising them until tender gives you smoky, juicy bites with a sticky glaze, perfect as a snack with a cold drink.
Cleaning gizzards
A gizzard is the muscular part of a chicken's stomach. Most gizzards sold in stores are already cleaned, but they often still have patches of tough silverskin and sometimes a yellow inner lining. Trim these off with a sharp paring knife. It takes a few minutes but makes the texture much better.
The secret to tender gizzards
Gizzards need time in moist heat. Smoke alone leaves them chewy, so the covered braise in butter and broth is essential. You can also simmer them first and then smoke them, which gives a softer result. If you like offal on the smoker, try our smoked beef heart and beef tongue.
Recipe
Smoked Chicken Gizzards
- Prep
- 20 min
- Cook
- 2 hr 45 min
- Total
- 3 hr 5 min
- Makes
- 4 servings as a snack
- Smoker 250°F (121°C) for about 1 1/2 hours
- Then braise, covered, for about 1 hour
- Poultry must reach at least 165°F (74°C)
Ingredients
Gizzards
- 2 lb (900 g) chicken gizzards
- 1 tbsp olive oil
- 1 tbsp barbecue rub
- 1/2 tsp kosher salt
Braise and glaze
- 4 tbsp (60 g) butter
- 1/2 cup (120 ml) chicken broth
- 3 garlic cloves, minced
- 1/3 cup (80 ml) barbecue sauce
- 1 tbsp hot sauce, plus more to serve
Equipment
- Smoker
- Foil pan and foil
- Sharp paring knife
Method
- Rinse the gizzards. Trim off any yellow lining, gristle and the thick silverskin, then cut large ones in half.
- Toss with the oil, rub and salt.
- Heat the smoker to 250°F (121°C) with hickory, cherry or apple.
- Smoke the gizzards on a grill mat or mesh tray for about 1 1/2 hours.
- Transfer to a foil pan with the butter, broth and garlic. Cover tightly with foil and return to the smoker for about 1 hour, until tender when bitten.
- Uncover, stir in the barbecue sauce and hot sauce and cook uncovered for 10 to 15 minutes, until sticky.
- Serve hot with toothpicks and extra hot sauce.
Notes
- Most supermarket gizzards are already cleaned. Check for any remaining yellow lining and remove it.
- For extra tender gizzards, simmer them in salted water for 45 minutes before smoking, then smoke for about 1 hour and glaze.
Serving ideas
- On toothpicks with hot sauce and ranch.
- Over rice with the pan sauce.
- Tossed with peppers and onions as a skillet supper.
Frequently asked questions
How long does it take to smoke chicken gizzards?
About 1 1/2 hours of smoking and 1 hour of braising at 250°F, plus 10 to 15 minutes to glaze.
Why are my gizzards tough?
They have not cooked long enough in moist heat. Keep them covered and braising until they are tender when you bite one.
What temperature do gizzards need to reach?
As poultry, at least 165°F. They will be well above that by the time they are tender.
Sources: USDA safe minimum internal temperatures.