Smoked Chicken Recipe

In a large pot or container, combine 8 cups water, 3 tbs kosher salt and 2 tbs granulated sugar. Stir over low heat just until salt and sugar dissolve; remove from heat and let cool to room temperature. Add smashed garlic cloves, bay leaves, peppercorns and thyme. Chill brine until cold (refrigerate if needed).

Submerge the whole chicken in the cooled brine, breast side down. If the chicken floats, weigh it down with a plate. Refrigerate and brine for 4–6 hours (up to 8 hours for larger birds). Do not brine longer to avoid overly salty meat.

After brining, remove the chicken, discard the brine, and rinse the chicken thoroughly under cold water. Pat the chicken dry inside and out with paper towels. Let rest uncovered in the refrigerator for 30–60 minutes to dry the skin further (this helps form a better bark).

Preheat your smoker to 225°F (about 107°C). If using a charcoal or pellet grill, set up for indirect heat and maintain target temperature. If you prefer a slightly higher finish temperature, 250°F is acceptable.

Combine dry rub ingredients in a small bowl: 2 tsp smoked paprika, 1 tbs brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp ground black pepper, 1 tsp kosher salt and 1 tsp cayenne pepper. Stir until uniform.

Rub the chicken all over with 2 tbs olive oil, including under the skin where possible. Sprinkle and rub the dry rub mixture evenly over the entire bird, including inside the cavity. Rub some under the skin over the breasts and thighs for deeper flavor.

Add soaked applewood chips or unsatoked chunks to the smoker according to the manufacturer's instructions. Place a drip pan under the grates to catch juices. Put the chicken breast side up on the smoker grate, optionally trussing the legs for even cooking.

Smoke the chicken at 225°F for about 3 to 4 hours, or until the internal temperature reaches 160°F (71°C) in the thickest part of the breast and 175°F (79°C) in the thighs. Expect roughly 45–60 minutes per pound, but rely on an instant-read thermometer for accuracy.

If desired, during the last 20–30 minutes brush the skin with 2 tbs melted butter to encourage browning and add richness. Continue smoking until the target temperatures are reached.

Carefully transfer the chicken to a cutting board and tent loosely with foil. Let the chicken rest for 15–20 minutes; carryover cooking will raise the internal temperature to the safe final range (breast ~165°F / 74°C).

Carve the chicken into pieces. Sprinkle with chopped fresh parsley for garnish. Serve warm with your choice of sides.