Smoked Chicken Recipe

Make the brine

In a large pot, combine 8 cups water, kosher salt, and brown sugar. Heat gently, stirring until salt and sugar dissolve. Remove from heat and add smashed garlic, peppercorns, and bay leaves. Cool to room temperature, then add ice to chill the brine completely.

Brine the chicken

Place the spatchocked or halved chicken in a large resealable bag or non-reactive container. Pour cooled brine over the chicken so it's fully submerged; weigh down if necessary. Refrigerate for 4–8 hours (4 hours for smaller birds, up to 8 for larger).

Rinse and dry

After brining, remove chicken, discard brine, rinse chicken briefly under cold water to remove excess surface salt, and pat very dry with paper towels. For best skin crisping, place uncovered on a rack in the refrigerator for 1–2 hours to air-dry (optional but recommended).

Preheat your smoker to a stable 250°F (120–130°C). If using a grill for indirect smoking, set up for indirect heat and maintain similar temperature. If using wood chips, ensure they are soaked 30 minutes if chips (chunks can be used dry).

Combine the rub ingredients (paprika, onion powder, garlic powder, black pepper, 1/2 tsp salt, and cayenne if using) in a small bowl. Rub the chicken all over with olive oil, then massage the dry rub evenly over skin and inside the cavity if desired.

Place the chicken on the smoker grates, breast side up, or on a rack over a drip pan if possible. Add wood chips/chunks to the smoker box or coals. Maintain smoker temperature at 250°F (120–130°C).

Smoke the chicken until the internal temperature reaches 160–165°F (71–74°C) in the thickest part of the breast and 175–180°F (80–82°C) in the thigh. For a 4–5 lb chicken at 250°F, expect 2.5–3.5 hours. Start checking temperatures after about 2 hours using an instant-read probe.

If you prefer a slightly crisper and more glazed skin, during the last 20 minutes brush the skin with melted butter and continue smoking until final temperatures are reached.

Remove the chicken from the smoker when it reaches the target temperatures. Tent loosely with foil and rest for 10–15 minutes to allow juices to redistribute and final carryover cooking to finish.

Carve the chicken (or pull apart) and serve hot. Optionally spoon pan juices or reserved butter over slices for extra moisture and flavor.