Smoked Chicken Recipe
herb brined, s+p rub, three hour smoke, finished on the grill. pour on our alabama white sauce. half chicken on a tray, two sides
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Ingredients
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Brine
Rub
Chicken
Alabama White Sauce
Method
Brine the Chicken
- 1
Prepare the Brine
In a large pot, combine water, salt, brown sugar, rosemary, thyme, garlic, and peppercorns. Stir until the salt and sugar dissolve. Bring to a boil and then cool completely.
- 2
Brine the Chicken
Place the halved chicken in the cooled brine, ensuring it is fully submerged. Cover and refrigerate for 12-24 hours.
Prepare for Smoking
- 3
Apply the Rub
Remove the chicken from the brine and pat dry. In a small bowl, mix together black pepper, kosher salt, and paprika. Rub this mixture all over the chicken.
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use your choice of wood chips for smoking (hickory or applewood works well).
Smoke the Chicken
- 5
Smoke the Chicken
Place the chicken in the smoker and smoke for about 3 hours, or until the internal temperature reaches 165°F (74°C).
Grill Finish
- 6
Make Alabama White Sauce
- 7
Mix the Sauce
In a bowl, whisk together mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
