Smoked Chicken Recipe
the Alabama Rib Shack menu features pulled pork, smoked sausage, smoked chicken, jerk chicken, rib tips and pig tails, along with such sides as baked beans, candied yams, potato salad, collards, coleslaw, and mac and cheese.
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Ingredients
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Alabama Rib Shack
Method
Alabama Rib Shack
- 1
Prepare brine and seasonings
In a large container, combine 4 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp black pepper. Stir until salt and sugar are dissolved.
- 2
Brine the chicken
Rinse the whole chicken and submerge it completely in the brine. Refrigerate for 4–6 hours to infuse moisture and flavor.
- 3
Mix the dry rub
In a small bowl, combine 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of salt and pepper to create the outer rub.
- 4
- 5
Preheat smoker
Preheat your smoker to 225–250°F (107–121°C). If using wood, set up for indirect heat and maintain a steady smoke throughout cooking.
- 6
Smoke the chicken
Place the chicken breast-side up on the smoker. Smoke until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh, typically about 2.5–3 hours depending on size. Replenish wood as needed to maintain smoke.
- 7
Rest and serve
Remove the chicken from the smoker and let it rest for 10–15 minutes before carving to retain juices and ensure tender slices.
