Smoked Chicken Recipe

Make the brine

In a large saucepan combine 2 cups of the water, kosher salt, and granulated sugar. Heat over medium, stirring until salt and sugar dissolve, about 3–5 minutes. Remove from heat and add smashed garlic, peppercorns, bay leaves, and thyme sprigs. Let steep 10 minutes.

Cool and add ice

Add the remaining 6 cups cold water and the ice to the brine to cool it quickly to near refrigerator temperature (under 40°F / 4°C).

Brine the chicken

Place the whole chicken in a large, nonreactive container or brining bag. Pour cooled brine over the chicken, ensuring it is fully submerged. Refrigerate for 4 to 6 hours (for a 4–5 lb chicken) — do not exceed 12 hours to avoid overly salty meat.

Rinse and dry

After brining, remove the chicken from the brine, discard the brine, and rinse the cavity and exterior lightly under cold water. Pat the chicken very dry with paper towels, inside and out. For best skin crispness and smoke adhesion, place the chicken uncovered on a rack in the refrigerator for 2 hours to dry the skin (or at least 30 minutes).

Prepare the rub

In a small bowl combine the smoked paprika, brown sugar, 1 teaspoon kosher salt, ground black pepper, garlic powder, onion powder, and cayenne (if using). Mix thoroughly.

Oil and rub

Brush the chicken with the olive oil, including under the skin where possible (use fingers to loosen skin over the breast and rub a little oil and some rub there). Rub the spice mixture evenly over the exterior of the chicken and inside the cavity. Squeeze the lemon half over the exterior and place the squeezed half inside the cavity along with the thyme sprigs reserved from the brine if desired.

Truss (optional)

Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even cooking and compact shape for smoking.

Preheat smoker

Prepare your smoker for indirect smoking and preheat to a steady 225–250°F (107–121°C). If using a charcoal/gas smoker, set up a water pan and add 1 cup water to it. Add soaked wood chips/chunks to the coals or wood tray per manufacturer instructions.

Place chicken

Place the chicken breast-side up on the smoker grate over the drip pan. Close the lid and smoke, maintaining 225–250°F. Monitor wood and temperature; add more wood chips/chunks as needed for steady smoke.

Smoke time

Smoke 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 thickest part of the thigh, about 3 to 4 hours for a 4–5 lb chicken. Start checking temperature at about 2.5 hours to avoid overcooking.

Rest and crisp skin (optional finish)

When the chicken reaches target temperatures, transfer it to a cutting board and tent loosely with foil. Let rest 15–20 minutes; carryover will raise the internal temperature a few degrees to safe levels. If you prefer crisper skin, place the chicken skin-side-up on a preheated 450°F (232°C) grill or in a hot oven for 6–8 minutes just before resting.

Carve and garnish

Carve the rested chicken into breasts, thighs, drumsticks, and wings. Sprinkle chopped fresh parsley over the carved pieces and serve with lemon wedges on the side.

Serve warm. Leftovers can be refrigerated for up to 3–4 days or frozen for up to 3 months.