Smoked Half Chicken Recipe

Combine 8 cups water, kosher salt (3 tbs) and 2 tbs brown sugar in a large pot. Add peppercorns, bay leaves, smashed garlic and thyme. Heat just until salt and sugar dissolve, stirring. Remove from heat and cool to room temperature.

Once cooled, add 2 cups ice to rapidly chill the brine. Submerge the half chicken in the brine (use a container or resealable bag) so it is fully covered. Refrigerate for 2 to 4 hours (no more than 6 hours) to add moisture and seasoning.

After brining, remove the chicken, discard the brine, and pat the chicken very dry with paper towels. Allow the chicken to sit uncovered in the refrigerator for 30–60 minutes if time allows to dry the skin (this improves smoke adhesion and crispness).

Make the dry rub

In a small bowl, combine smoked paprika, 1 tbs brown sugar, 1 tsp kosher salt, 1 tsp freshly ground black pepper, garlic powder, onion powder, ground cumin and cayenne. Mix thoroughly so the sugar is evenly distributed.

Brush the chicken lightly with olive oil or melted butter (about 2 tsp) to help the rub adhere. Generously coat the outside of the half chicken with the dry rub, massaging it into the skin and crevices. If desired, rub a little under the skin over the breast for extra flavor.

Prepare your smoker for indirect smoking at a stable temperature of 275°F (135°C). If using a charcoal grill, set up a two-zone fire. Add 2 cups of soaked or dry wood chips/chunks (apple, cherry or hickory) according to your smoker/grill instructions.

Place the rubbed half chicken skin-side up on the smoker grate, breast away from direct heat. Insert a probe thermometer into the thickest part of the breast without touching bone.

Smoke the chicken until the internal temperature reaches 160–162°F (71–72°C) in the breast and 175°F (79°C) in the thigh — typically 1 hour 15 minutes to 1 hour 45 minutes depending on size and smoker consistency. Maintain smoker temperature near 275°F throughout; add wood as needed to maintain smoke.

Optional: During the last 15 minutes, brush a light coat of melted butter or oil over the skin to promote color and slight crisping.

When the chicken reaches target temperature, remove it from the smoker and tent loosely with foil. Let rest for 10–15 minutes; carryover cooking will bring the breast to final safe temperature (165°F / 74°C).

Transfer to a cutting board, squeeze fresh lemon if using, and sprinkle with chopped parsley. Slice or serve the half chicken whole with pan juices or your favorite sides.