Smoked Chicken Recipe

Prepare brine

In a large pot, combine 2 liters of water, kosher salt, brown sugar, peppercorns, bay leaves, smashed garlic and thyme. Heat just until salt and sugar dissolve, stirring, then remove from heat and let cool to room temperature.

Once cool, add 4 cups of ice to the brine to chill it further. Submerge the whole chicken in the brine; use a weight or plate to keep it fully immersed. Refrigerate for 4 to 6 hours (for a 3–4 lb chicken) or up to 8 hours for larger birds.

After brining, remove the chicken, discard brine, and pat the chicken very dry inside and out with paper towels. Allow the bird to sit uncovered in the refrigerator for 1 hour to dry the skin (this helps smoke adhesion and crisping).

Apply oil and rub

Preheat smoker to a steady 225°F (107°C). In a small bowl, combine olive oil, paprika, garlic powder, onion powder, brown sugar (rub), coarse black pepper, and 1/2 tsp kosher salt. Rub the mixture evenly over the outside of the chicken and inside the cavity.

Loosen the skin over the breast gently with your fingers and spread 2 tbsp softened butter under the skin over the breast meat for extra moisture and browning.

Cut the lemon in half and squeeze one half into the cavity, then tuck both halves inside the cavity with the thyme sprigs (reserve if used earlier). Truss the legs with kitchen twine if desired for even cooking.

Prepare smoker

If using a charcoal smoker, light charcoal and bring to an even temperature of about 225°F (107°C). Add soaked apple wood chips or chunks to the coals once temperature is stable to produce smoke. For a gas or electric smoker, preheat to 225°F and add wood chips to the smoker box according to manufacturer instructions.

Place the chicken breast-side up on the smoker grate. Insert a probe thermometer into the thickest part of the breast without touching bone. Close the lid and smoke at 225°F (107°C).

Maintain steady temperature and smoke. Target internal temperatures: 160°F (71°C) in the breast and 175°F (79°C) in the thigh. This usually takes 2.5 to 3.5 hours depending on chicken size and smoker consistency.

Optional crisping: If you want crisper skin, in the last 10–15 minutes move the chicken to higher heat (or increase smoker temp to 375°F/190°C) or finish on a hot grill or in a 400°F (205°C) oven for 8–12 minutes, watching closely to avoid burning.

When the chicken reaches target temperatures, remove it from the smoker and tent loosely with foil. Let rest 15 minutes before carving; the carryover will raise internal temperature slightly and juices will redistribute.

Carve the smoked chicken into portions by removing legs, thighs, wings, and slicing the breast. Serve warm with any accumulated juices spooned over slices.