Sassy's Smoked Chicken Recipe
Authentic Arkansas BBQ, slow smoked.
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Ingredients
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Meat
Brine
Dry Rub
Smoking
Method
Brining the Chicken
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, crushed garlic cloves, black peppercorns, and bay leaves. Stir until the salt and sugar have dissolved.
- 2
Brine the Chicken
Submerge the whole chicken in the brine solution. Cover and refrigerate for at least 4 hours, or overnight for best results.
Preparing the Chicken
- 3
Remove from Brine
After brining, remove the chicken from the brine and pat it dry with paper towels.
- 4
Apply the Dry Rub
In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, black pepper, brown sugar, and salt. Rub the dry mixture all over the chicken, including under the skin for maximum flavor.
Smoking the Chicken
- 5
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Soak the hickory wood chips in water for about 30 minutes, then drain.
- 6
Add Wood Chips
Place the soaked hickory wood chips in the smoker box or directly on the coals.
- 7
Smoke the Chicken
Place the chicken in the smoker, breast side up. Smoke for approximately 3 to 4 hours, or until the internal temperature reaches 165°F (74°C).
