Smoked Chicken

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Smoked Chicken

This is whole smoked chicken and it's a really easy recipe though it takes a little more work than the average roasted chicken. The payoff? It's better than any roasted chicken and your family and friends will think you're a master chef.

• 1 whole fryer chicken
  
• 1/2 c Kosher salt
  
• 1/2 c brown sugar
  
• 8 c water
  

The day before prepare a brine for the bird. Add salt and sugar to water and let the chicken sit in the brine overnight. You can brine a whole chicken in as little as an hour if you quarter it quarter it, but letting it go overnight will achieve better flavor. Brine in a non-corrosive vessal such as Tupperware or plastic freezer bags.

An hour before smoking, drain the brine and pat the skin dry. At this point you can add fresh herbs such as rosemary in the cavity or under the skin as variations.

Smoke chicken until the breast measures 155F which is about an hour and a half. Cut pieces will finish in less time. If smoking on an offset smoker, rotate chicken every 15 to 20 minutes for even cooking.

Save remaining bones and skin for stock to make gravy for the next smoked chicken.

Keywords: Intermediate, Main Dish, Chicken, Barbeque, Smoker

( RG108 )