How to make the best smoked chicken? It's easy. All you need is a basic brine or spice rub, a smoker or grill, and a little patience.
“This smoked chicken makes me giddy!” Those were the exact words typed by one of our most trusted recipe testers, Larry Noak, moments after he hauled his hen off the smoker. Crisp skin, succulent meat, pervasive smokiness, a pronounced yet impeccably balanced spice rub—all traits we covet in a smoked chicken recipe. We can understand why he got a little giddy. We think you will, too. To make this smoked chicken recipe, the authors simply took a dry rub and turned it into a brine. You can make this the same way or you can skip the brine and instead simply apply the dry rub to the skin. This recipe has been updated. Originally published August 16, 2015.–Renee Schettler Rossi
Special Equipment: Wood chunks or soaked wood chips
Smoked Chicken Recipe
Ingredients
- If using a brine
- 1 whole chicken (about 4 pounds)
- 1 gallon water
- 1 cup Fette Sau Dry Rub
- If using a dry rub
- 1 whole chicken (about 4 pounds)
- 1/2 cup Fette Sau Dry Rub
Directions
- 1. Pat the chicken dry, inside and out, with paper towels.
- 2. If brining the chicken
In a stock pot, bring the water and dry rub to a boil, stirring until the sugar and salt are dissolved. Let the brine cool to room temperature, then transfer to a nonreactive container and refrigerate until chilled. Add the chicken to the cold brine and refrigerate for 4 to 8 hours. Place a wire rack on a rimmed baking sheet. Remove the chicken from the brine, pat it dry with paper towels, and place it on the wire rack. Refrigerate, uncovered, for 6 hours. Discard the brine.
If using just the dry rub
Place the chicken on a rimmed baking sheet and coat the chicken lightly all over with some of the dry rub. (You may not need all the rub.) - 3. Preheat a smoker to 225°F (107°C) or set up a grill for smoking.
- 4. Place the chicken in the smoker and let it do its thing, maintaining a smoker temperature between 200°F and 225°F (93°C and 107°C) and replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into the center of a chicken leg registers 165°F (74°C). The total smoking time should be between 3 and 5 hours. Transfer the chicken to a cutting board and let it rest for at least 10 minutes.
- 5. At this point, you can either carve the chicken into quarters or you can tear or shred the meat to make pulled chicken. Or, if you want extra-crisp skin, you can briefly roast the chicken in a 450°F (232°C) oven or prepare a grill for indirect cooking (with hot and cool sides), place the chicken over the cool side, cover the grill, and cook for 5 to 10 minutes.
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I am thinking of purchasing a electric smoker. Any opinions on smokers?
I use the Bradley smoker, and I am very happy with it, Sharyn.
Found a good book on electric smoking https://www.amazon.com/dp/B01LDGL4SG
Swell, thank you, Allan!
Now THAT is an intriguing idea. I never would have thought to Smoke Chicken Salad but that looks delicious!
Thanks, Terry.
If you smoke with an electric—or gas—smoker, the terrorists win. (Some hard-core—hard-headed?—people scoff at the idea of using gas or electric smokers and would jump all over David for stating that he uses electric. Some people take things way too seriously. I was just poking fun of the “die hard” mentality.)
Love your sense of humor, bkhuna. And completely agree with you. Some folks get way too worked up about what others do or don’t do. (Shakes head.)
Good! Look delicious! :-)
Thank you! Like!
Thank YOU, Ellen! And you’re welcome!