Smoked Chicken
Brining in a very simple salt and sugar brine makes the chicken juicier than a typical bird and it’s seasoned throughout. The addition of the dry rub makes it even more flavorful.
Equipment
- Wood chunks or soaked wood chips
Ingredients
If using a brine
- 1 (4-pound) whole chicken
- 1 gallon water
- 1 cup BBQ Dry Rub
If using a dry rub
- 1 (4-pound) whole chicken
- 1/2 cup BBQ Dry Rub
Instructions
- Pat the chicken dry, inside and out, with paper towels.
- 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 pour into 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.)
- Preheat a smoker to 225°F (107°C) or set up a grill for smoking.
- 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. Move the chicken to a cutting board and let it rest for at least 10 minutes.
- 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.
Notes
- Rub the chicken--To help the rub stick to the chicken, gently pat it into place with your hands after sprinkling it on the chicken.
- Brining tips--If you choose to brine the chicken, make sure the chicken is fully submerged in the brine. If you don't have a pot suitable for this, fill a 2.5-gallon resealable bag with the brine and chicken, seal it, and place it in a large bowl.
- Storage--Leftover chicken can be stored in the refrigerator in a sealed container for up to 4 days. Reheat in a warm oven or on a low grill until heated through.
Nutrition
Serving: 1portion | Calories: 468kcal | Protein: 40g | Fat: 33g | Saturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 200mg