Smoked Whole Chicken
User Reviews
0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Additional Time
12 hrs
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Total Time
13 hrs 25 mins
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Servings
6
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Calories
31485 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Smoked Whole Chicken
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Change up your next roast dinner with this delicious whole smoked chicken recipe full of tender and flavorful bites.
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Ingredients
Wet brine
- 3-5 lb whole chicken
- 2 c water
- 8 c water
- ½ c kosher salt Diamond Crystal brand preferred
- 4 tbsp dark brown sugar
- 2 tbsp Regular soy sauce
- 1 medium lemon sliced into wedges
- 6 green onions cut roots off and cut into thirds
- 3 prigs fresh Rosemary
- 3 prigs fresh oregano
- 3 prigs fresh thyme
- 1 bay leaf
- 1 tbsp whole black pepper
- 10 cloves garlic smashed
Dry rub (makes ½ cup)
- 1 tbsp kosher salt Diamond Crystal brand preferred
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp Italian seasoning
- 1 tsp ground mustard seeds
- ½ tsp ginger powder
- ½ tsp ground black pepper
Other
- neutral oil
Instructions
Wet brine chicken
- Make wet brine by adding in a pot: 2 c water, ½ c kosher salt, 4 tbsp dark brown sugar, 2 tbsp regular soy sauce, 1 medium lemon, 6 green onions, 3 sprigs fresh rosemary, 3 sprigs fresh oregano, 3 sprigs fresh thyme, 1 bay leaf, 1 tbsp whole black pepper, and 10 cloves garlic. Bring to a boil and let simmer for 1 minute. Remove from heat.
- Add brine into a heat-safe bowl with the 8 c water and stir. Let cool on the counter.
- Once cool, add the 3-5 lb whole chicken, making sure it’s fully submerged. Brine in the fridge, covered, for at least 12 hours and no more than 16 hours.
- Remove from fridge and rest on a rack-lined sheet pan. Bring to room temperature for about 1 hour.
Spatchcock and dry rub chicken
- Place the breast face-side down, so the backbone is facing up.
- Remove the backbone: You will need very sharp and strong scissors because you will be cutting off bone. Start from the tail and cut along the edge of the backbone until you reach the neck. Then, repeat on the other side of the backbone until you completely remove the backbone.
- Flatten the chicken: Now that you have an opening, gently open the chicken like a book. Flip the chicken over so that the breast plate is now facing upwards. Place two palms on the breast plate and push down until you hear a crack.
- Combine all dry rub ingredients: 1 tbsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dark brown sugar, 1 tbsp smoked paprika, 1 tsp Italian seasoning, 1 tsp ground mustard seeds, ½ tsp ginger powder, and ½ tsp ground black pepper.
- Coat the chicken thoroughly and in between the skin and meat.
Smoking chicken
- Preheat the smoker to 275 °F using wood pellets for poultry, like pecan wood.
- Place the entire rack with the spatchcock chicken on the grill. I recommend using probe thermometers to keep track of the internal temperatures for both the breast and drumstick during smoking.
- After smoking the chicken for 25 minutes, or when the breast reaches 100°F, brush neutral oil onto the chicken. Turn the entire rack 180° to help the chicken cook evenly.
- Continue to grill for about one hour or until the internal temperature of the breast reaches 145°F (whichever is first).
- Raise the heat to 350°F. Smoke for another 10 minutes until the chicken is golden brown and the breast reaches 155°F internally.
- Remove the chicken rack from the smoker and let it rest on the counter for at least 15 minutes, then serve.
Nutrition Information
Show Details
Calories
314.85kcal
(16%)
Carbohydrates
19.33g
(6%)
Protein
22.58g
(45%)
Fat
16.93g
(26%)
Saturated Fat
4.8g
(24%)
Polyunsaturated Fat
3.73g
Monounsaturated Fat
6.92g
Trans Fat
0.1g
Cholesterol
81.65mg
(27%)
Sodium
11034.16mg
(460%)
Potassium
415.26mg
(12%)
Fiber
2.85g
(11%)
Sugar
10.91g
(22%)
Vitamin A
910.2IU
(18%)
Vitamin C
16.27mg
(18%)
Calcium
103.25mg
(10%)
Iron
2.85mg
(16%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 31485 kcal
% Daily Value*
| Calories | 314.85kcal | 16% |
| Carbohydrates | 19.33g | 6% |
| Protein | 22.58g | 45% |
| Fat | 16.93g | 26% |
| Saturated Fat | 4.8g | 24% |
| Polyunsaturated Fat | 3.73g | 22% |
| Monounsaturated Fat | 6.92g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 81.65mg | 27% |
| Sodium | 11034.16mg | 460% |
| Potassium | 415.26mg | 9% |
| Fiber | 2.85g | 11% |
| Sugar | 10.91g | 22% |
| Vitamin A | 910.2IU | 18% |
| Vitamin C | 16.27mg | 18% |
| Calcium | 103.25mg | 10% |
| Iron | 2.85mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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