Smoked Chicken

Name: Smoked Chicken
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 4 to 6 servings
Ingredients: 1 (4-pound) whole chicken; 1 gallon water; 1 cup BBQ dry rub; 1 (4-pound) whole chicken; 1/2 cup BBQ dry rub

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
Servings
4 to 6 servings
Calories
468 kcal
Course
Main Course
Cuisine
American

Smoked Chicken

Iris Warren

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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.

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Ingredients

Servings

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

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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 Information

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Serving 1portion Calories 468kcal (23%) Protein 40g (80%) Fat 33g (51%) Saturated Fat 9g (45%) Monounsaturated Fat 14g Trans Fat 1g Cholesterol 163mg (54%) Sodium 200mg (8%)