Smoked Chicken
Meal Type · Season · Nationality
Dinner · Summer · Any
Ingredients
• 1 whole chicken (4–5 lbs)
- Dry Brine (recommended)
• 1 tbsp kosher salt per 4 lbs of chicken
- Rub
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp dried thyme
• ½ tsp cayenne (optional)
• 1 tbsp brown sugar
• 1 tbsp olive oil
- Extra
• Can shove a lemon and or onion in the chicken
Steps
- Dry Brine
1. Pat the chicken dry.
2. Sprinkle kosher salt evenly over the entire bird, including inside the cavity.
3. Place uncovered on a rack in the refrigerator overnight (8–24 hours).
- Smoking Day
4. Remove chicken from fridge 30–60 minutes before cooking.
5. Preheat smoker to 250°F.
6. Mix rub ingredients and coat chicken lightly with olive oil, then apply rub.
7. Add wood: Apple: mild and sweet / Cherry: great color / Pecan: richer flavor / Hickory: stronger, use moderately
8. Smoke at 250°F until breast reaches 160°F Or move the chicken to a 425°F oven for 10–15 minutes when it reaches 150°F