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• 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
- Dry Brine 2. Pat the chicken dry. 3. Sprinkle kosher salt evenly over the entire bird, including inside the cavity. 4. Place uncovered on a rack in the refrigerator overnight (8–24 hours). - Smoking Day 6. Remove chicken from fridge 30–60 minutes before cooking. 7. Preheat smoker to 250°F. 8. Mix rub ingredients and coat chicken lightly with olive oil, then apply rub. 9. Add wood: Apple: mild and sweet / Cherry: great color / Pecan: richer flavor / Hickory: stronger, use moderately 10. 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
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