– A Whole Chicken – A Brine - Water, salt, sugar. – A Dry Rub - Use your favorite or follow my chicken rub recipe. – Wood chunks or pellets - Apple or cherry wood are my top choices. – Thermometer – Smoker
(optional but highly recommended) Dissolve a solution of 1 cup Diamond Kosher Salt, ¾ cup sugar and 4 quarts water. Add the chicken and refrigerate for 3 to 6 hours. Thoroughly rinse and pat dry with paper towels.
Evenly dust your spice rub on all surfaces and let it sit out to come to room temperature while you get your smoker ready.
Place the chicken in a 250° F smoker, close the lid and cook until the internal temperature of the breasts reaches 160° F and the thighs are around 180° F (about 45 to 60 minutes per pound).
Rest the chicken for 15 minutes uncovered on a cutting board. Carve by separating the breasts, legs and wings. Enjoy!
Get the full step-by-step recipe at the link below.