A step-by-step smoked whole chicken recipe, using a brine and a dry rub. Great for dinner, chicken salad, sandwiches or chicken nachos. You can even smoke multiple chickens at once, since they do not require more than 2 hours to smoke.
Brine Ingredients (1 chicken)
Simple Smoked Whole Chicken Recipe
The most time consuming part of this recipe is brining the bird. To create the brine, bring 2 quarts of water to a boil in a large pot. Add 1 cup of brown sugar to the boiling water. As soon as the sugar dissolves add 1 cup of BBQ rub. Stir the rub into the mixture and turn off the heat. Add 32oz of ice cubes to the pot to chill the brine.
When the brine has chilled, clean the chicken by removing its intestines and neck. Wash under cold water, then place it in a container and pour the brine over it. The chicken should be submerged all the way in the brine. Place the container in the fridge overnight (6-8 hours).
The next day remove the chicken from the solution and cover it with olive oil or cooking spray. This will help the rub stick and also give the chicken a great looking color during cooking. Apply the rub, consisting of cayenne pepper, black pepper, and garlic powder. This goes on first and creates a base layer of flavor on the skin.
This bird is packed with flavor and all it needs now is smoke. Get your smoker up to temp at 275-300 degrees, and place the chicken on the grill. The chicken will be ready as soon as internal temps reach 165 in the breast and 175 in the thickest part of the thigh. Let the smoked whole chicken rest for 10-15 minutes before cutting into it.
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