Smoked Whole Chicken
Whole Smoked Chicken recipe detailing the process from cresting a chicken brine to cooking an amazing chicken on your smoker.
Equipment
- Brining Bucket
- De-boning Scissors (If you want to spatchcock)
- Instant Read Thermometer
- BBQ Smoker
- 4 Quart Pot
Ingredients
- 1 Whole Chicken
- 1/4 Cup All-Purpose Red Rub
- 1 Cup Sugar
- 1 Cup Salt
- 1 Gallon Water
- 2 Cup Water
Instructions
- Place 1 Cup of Sugar, 1 Cup Salt and 2 Cups of Water into 4 quart pot. And simmer on medium high heat stirring occasionally until the sugar and salt have dissolved.
- Fill brining bucket with some ice and pour hot sugar and salt water over ice. Then add 1 gallon of water while stirring the brine solution.
- Remove chicken from packaging and pat dry.
- IF YOU CHOOSE TO SPATCHCOCK YOUR CHICKEN NOW IS THE TIME TO DO SO.
- Place chicken in brining solution. Then place bucket in fridge overnight
- A few hours before your cook pre-heat your smoker to 275 degrees.
- Remove Chicken from brine, pat dry and let sit to dry out while smoker is heating up.
- Generously sprinkle Red Rub (SEE All-Purpose Red Rub Recipe) on both sides of chicken
- Place chicken on smoker until internal temperature reaches 165 degrees.
- Slice the BBQ Chicken and ENJOY!