Smoked Chicken Recipe

Name: Brank's BBQ & Caterings Smoked Chicken Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 to taste whole chicken (about 4–5 lb / 1.8–2.3 kg), backbone removed and spatchcocked; 3 cups kosher salt (for brine); 1 cups brown sugar (for brine); 1 tbs whole black peppercorns (for brine); 3 units bay leaves (for brine); 4 units garlic cloves, smashed (for brine); 8 cups ice water (for brine); 2 tbs olive oil (for rubbing); 2 tsp paprika (smoked or sweet); 1 tsp coarse black pepper (freshly ground); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tbs brown sugar (for rub); 2 cups apple wood chips or chunks (soaked 30 min if using chips); 1 cups water (for smoker tray); 2 tbs unsalted butter, melted (optional, for finishing); 2 tbs fresh parsley, chopped (optional, garnish); 1 units lemon, cut into wedges (optional, to serve)

Inspired by Brank's BBQ & Catering

Time5h

Serves4

Make Smoked Chicken Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brined & Seasoned Chicken

1 to taste whole chicken (about 4–5 lb / 1.8–2.3 kg), backbone removed and spatchcocked

3 cups kosher salt (for brine)

1 cups brown sugar (for brine)

1 tbs whole black peppercorns (for brine)

3 units bay leaves (for brine)

4 units garlic cloves, smashed (for brine)

8 cups ice water (for brine)

2 tbs olive oil (for rubbing)

2 tsp paprika (smoked or sweet)

1 tsp coarse black pepper (freshly ground)

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp dried thyme

1 tbs brown sugar (for rub)

Smoking & Finishing

2 cups apple wood chips or chunks (soaked 30 min if using chips)

1 cups water (for smoker tray)

2 tbs unsalted butter, melted (optional, for finishing)

2 tbs fresh parsley, chopped (optional, garnish)

1 units lemon, cut into wedges (optional, to serve)

Method

Brined & Seasoned Chicken

Prepare brine

In a large pot, combine 3 cups kosher salt, 1 cup brown sugar, 1 tablespoon whole black peppercorns, 3 bay leaves, 4 smashed garlic cloves and 2 cups of very hot water. Stir until salt and sugar dissolve.

Add 6 additional cups of cold water or ice to the pot to bring the brine to roughly room temperature (total about 8 cups liquid). Cool completely before adding chicken — the brine must be cold or iced.

Submerge the whole spatchcocked chicken in the cold brine. Use a plate to keep it submerged if needed. Refrigerate and brine 4–6 hours (up to 8 hours). Do not brine longer to avoid overly salty meat.

Dry and season

Remove chicken from brine, discard brine and rinse the chicken under cold water. Pat the chicken very dry inside and out with paper towels. Place on a rack in the refrigerator for 1 hour if you have time — this helps the skin dry for better smoke adhesion and crisping.

Preheat smoker to a steady 250°F (121°C). If your smoker uses a water pan, fill it with 1 cup water to help regulate temperature and humidity.

Brush the entire chicken with 2 tablespoons olive oil, including skin and the underside. In a small bowl combine 2 tsp paprika, 1 tsp coarse black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme and 1 tablespoon brown sugar. Rub the mixture evenly over the chicken skin and into the cavity where practical.

Smoking & Finishing

Prepare smoker and wood

If using wood chips, soak them 30 minutes then drain. If using chunks, no soak is required. Add apple wood chips or chunks to the smoker per manufacturer instructions. Bring the smoker to and hold at 225–250°F (107–121°C).

Place the spatchcocked chicken skin-side up on the smoker grate over indirect heat. Insert a leave-in probe thermometer into the thickest part of the breast without touching bone. Close the lid.

Smoke the chicken until the internal temperature reaches 160°F (71°C) in the thickest part of the breast and 175–180°F (79–82°C) in the thigh (typically 1.5–2.5 hours depending on size and smoker). Monitor temperature rather than time; expect about 20–30 minutes per pound at 225–250°F.

Optional: if the skin is not browning to your liking, increase smoker temp to 300°F (149°C) for the final 10–15 minutes or move chicken to a hot grill for a few minutes skin-side down to crisp.

Rest and finish

When the breast reads 160°F and thighs reach target, remove the chicken from the smoker and tent loosely with foil. Let rest 10–15 minutes — carryover heat will raise the breast to about 165°F and thighs to their target. During rest, gently brush with 2 tablespoons melted butter if desired for glossy finish.

Transfer to a cutting board, carve into portions (breasts, thighs, legs, wings). Sprinkle chopped fresh parsley and squeeze lemon wedges over pieces before serving if desired.