Smoked Chicken Recipe

Prepare brine

In a large pot or container combine 2 liters of water, kosher salt (1.25 cups) and 0.5 cup brown sugar. Stir over low heat until salt and sugar dissolve. Remove from heat and allow the brine to cool to room temperature.

Add smashed garlic cloves, black peppercorns and bay leaves to the cooled brine. Stir in 3 cups of ice to chill the brine further so it is cold when the chicken is added.

Place the whole chicken in the brine so it is fully submerged. If necessary, weigh it down with a plate. Refrigerate or keep on a very cold surface for 4 to 8 hours (4 hours for smaller chickens, up to 8 for up to 5 lb).

After brining, remove the chicken and discard the brine. Rinse the chicken briefly under cold water to remove excess salt from the surface, then pat very dry inside and out with paper towels. Let the chicken air-dry uncovered in the refrigerator for at least 1 hour if possible — this helps the skin dry and improves smoke adhesion.

Prepare rub

In a small bowl mix 2 tablespoons olive oil with 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1 tsp brown sugar and 1/2 tsp dried thyme. Stir to a paste. If you like stronger smoke flavor, use smoked paprika.

Loosen the skin over the breast with your fingers and rub about half of the rub paste under the skin onto the breast meat. Rub the remaining mixture evenly over the outside of the chicken, including legs and cavity. Tie the legs together with kitchen twine and tuck the wing tips under the bird for even cooking.

Prepare smoker / grill

Preheat your smoker to 225–250°F (107–121°C). If using a charcoal or gas grill, set up for indirect cooking and place a smoker box or foil packet with 2 cups of wood chips over the heat. Soak wood chips 20–30 minutes if you prefer more immediate smoke, then drain before using.

Place the chicken on the smoker grate breast side up, away from direct heat. Insert a probe thermometer into the thickest part of the breast without touching bone and another into the thigh if using two probes. Close the lid.

Smoke the chicken at 225–250°F (107–121°C) until the internal temperature reaches 160°F (71°C) in the breast and 175–180°F (79–82°C) in the thigh. Expect about 3 to 4 hours for a 4–5 lb chicken, but monitor temperature rather than time. Add more wood chips as needed to maintain a steady thin smoke.

Optional basting: In the last 30 minutes of cooking, melt 2 tablespoons butter and brush lightly over the skin once or twice to encourage browning and flavor.

When the chicken reaches target temperatures, remove it from the smoker and tent loosely with foil. Let rest for 15 to 20 minutes; carryover heat will bring the breast to a safe serving temperature and juices will redistribute.

Carve the chicken into pieces (breasts, thighs, drumsticks, wings) and serve warm. Reserve any pan juices for serving if desired.