Smoked Chicken Recipe

In a large pot or heatproof container, combine 4 cups hot water, kosher salt and brown sugar. Stir until salt and sugar dissolve.

Add whole peppercorns, bay leaves, smashed garlic cloves and thyme sprigs. Pour in remaining 4 cups cold water to cool the brine slightly.

Place the whole chicken in a large resealable bag or nonreactive container and pour the cooled brine over it, adding the ice to bring temperature down. Submerge the chicken fully (weight with a plate if needed). Refrigerate for 4 to 6 hours (up to 8 hours for a larger bird).

After brining, remove chicken, discard brine, rinse the chicken under cold water to remove excess salt on the skin, and pat very dry with paper towels. Air-dry uncovered in the refrigerator for 1 hour if time allows for crisper skin.

Remove backbone if not already removed (spatchcock) for faster, more even cooking. Pat the chicken completely dry again.

Brush the chicken all over with the olive oil to help the rub adhere and promote browning.

Mix the dry rub ingredients (smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, dry mustard, and optional cayenne) in a small bowl until uniform.

Rub the spice mix evenly over the chicken: under the skin over the breasts (gently loosen skin and apply), on the legs, thighs and on the skin surface. Allow to rest at room temperature for 20–30 minutes while you preheat the smoker.

Preheat your smoker to a steady 225–250°F (107–121°C). If using a charcoal or pellet smoker, stabilize temperature before adding the chicken. Add soaked and drained wood chips to the smoker's wood box or directly to hot coals per manufacturer instructions.

Place a water pan in the smoker and add about 1 cup of water to help regulate temperature and add moisture.

Place the chicken breast-side up on the smoker grate, centered. Insert a probe-style meat thermometer into the thickest part of the breast without touching bone and another into the thickest part of the thigh if desired.

Smoke the chicken until the internal temperature in the thigh reaches 175–180°F (79–82°C) and the breast reads 160–165°F (71–74°C). This typically takes about 2.5 to 4 hours depending on bird size and smoker consistency. Aim for an average of 3 hours for a 4 lb chicken.

If the skin is getting too dark before the chicken reaches temperature, move the bird to a cooler part of the smoker, increase distance from heat, or tent loosely with foil to prevent burning while still allowing internal heat to rise.

When the chicken reaches target temperatures, remove it from the smoker. Brush immediately with melted butter if using, to add sheen and a bit of richness.

Transfer the chicken to a cutting board and tent loosely with foil. Let rest 15–20 minutes so juices redistribute and carryover cooking finishes bringing breast temp up slightly.

Carve the chicken into pieces (legs, thighs, wings, breasts) and sprinkle with chopped parsley if desired. Serve warm.