Smoked Whole Chicken
Ingredients
Brine
-
8
cups
water
-
½
cup
kosher salt or coarse sea salt
-
1
tablespoon
black pepper
-
1
tablespoon
garlic powder
-
7
sprigs
thyme
-
3
sprigs
rosemary
-
5
leaves
bay leaves
-
1
whole
lemon
-
1
whole
orange
-
4
cups
ice
Chicken
-
1
whole
chicken
-
1
tablespoon
kosher salt (if using a brine, don't add the salt)
-
1
teaspoon
garlic powder
-
1
teaspoon
white pepper
-
1
teaspoon
ground sage
-
1
teaspoon
oregano leaves
-
1
teaspoon
sweet paprika
-
1
whole
orange
-
1
medium
onion
Instructions
- Cut lemons and oranges in half.
- Combine water, rosemary, thyme, bay leaves, lemons, and oranges in a stock pot and bring to a boil.
- Remove from heat and let cool slightly, then add ice to the brine.
- Submerge the chicken in the brine and refrigerate for 12-24 hours.
- Pat the chicken dry with paper towels.
- Mix the dry rub ingredients in a small bowl.
- Season the chicken with the dry rub mixture and stuff the cavity with orange and onion chunks.
- Preheat the smoker to 275°F and add wood chips.
- Place the chicken on the smoker rack with a drip pan underneath.
- Monitor the internal temperature; when it reaches 150°F, wrap the leg bones with foil.
- Continue smoking until the internal temperature reaches 165°F.
- Let the chicken rest for 15-20 minutes before slicing.
Nutrition Facts (estimated)
Servings
4
Calories
454
Total fat
29g
Total carbohydrates
11g
Total protein
37g
Sodium
16064mg
Cholesterol
143mg
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