Indulge in irresistible applewood-smoked flavor with a slight kick and hint of sweetness in this tender, juicy smoked whole chicken. Crafted with simple ingredients and foolproof smoking technique, the succulent 'yardbird' boasts mouthwatering texture perfect for feeding a crowd or savoring over multiple meals.
1cupDiamond Crystal Kosher Salt(use ¾ cup if using Morton Kosher Salt)
¾cupsugar
Instructions
To Brine the Chicken (optional but recommended)
In a large bowl or container large enough to easily fit the chicken, whisk the salt and sugar with the water until it is dissolved. Submerge the chicken in the brine, then cover and refrigerate for 3 to 6 hours.
Remove the chicken from the brine, rinse thoroughly, and pat dry with paper towels. Allow the chicken to come to room temperature while you set up your smoker.
To Smoke the Chicken
Prepare the smoker for indirect heat cooking and maintain a temperature between 225°F and 275°F (see the note below for more details). Add wood chunks or pellets according to the manufacturer's instructions, and place a drip pan filled with water below the area where the chicken will smoke.
Apply a light slather (canola oil, mustard or hot sauce) all over the skin of the chicken to help the spice rub stick. Sprinkle about 2 to 3 tablespoons of dry rub with a shaker for even distribution all over the skin. Do the presentation side (breasts) last.
Place the chicken in the smoker and cook until the internal temperature of the breasts reaches 160° F and thighs the are around 180° F. Smoking the chicken will take approximately 3 to 4 hours. Use a probe thermometer to verify. The temperature will continue to rise about 5 degrees once removed from the heat.
Rest the chicken on a cutting board for 15 minutes before carving and serving.
Notes
You can optionally tie the legs of the chicken together with kitchen twine to help it cook more evenly and for a better presentation.
If the chicken won't stay submerged while brining, place a heavy bowl on top to help keep it below the surface.
If brining the chicken for more than 6 hours; reduce the amount of salt by half.
Be careful not to use too much salt in the spice rub when seasoning a brined chicken.
Smoker temp: For pellet grills, maintain a temperature of 225°F for more smoke flavor. For charcoal smokers, you can cook at a temp up to 275° F.
Crispy Skin: To achieve crispy skin, you can finish the chicken at a higher temperature (e.g., 350°F to 400°F) for the last 10 to 15 minutes of cooking. Monitor closely to prevent overcooking.