Smoked Chicken Recipe

Prepare brine

In a large pot, bring 2 cups of the water to a simmer. Stir in kosher salt and brown sugar until dissolved. Add peppercorns, bay leaves, and smashed garlic. Remove from heat and add remaining 6 cups cold water plus ice to cool the brine to room temperature or below.

Brine chicken

Submerge the quartered or half chicken in the cooled brine in a nonreactive container or resealable bag. Refrigerate for 2 to 6 hours (2 hours for halves/quarters, up to 6 hours for fuller pieces). Do not brine more than 8 hours.

Rinse and dry

Remove chicken from brine, discard brine, rinse chicken briefly under cold water, and pat dry thoroughly with paper towels. For best skin crispness, place on a rack in the fridge uncovered for 1 hour to air-dry if time allows.

Make dry rub

In a small bowl combine paprika, brown sugar, kosher salt, freshly ground black pepper, garlic powder, onion powder, dried thyme, cayenne, and smoked paprika. Mix until even.

Oil and season

Brush the chicken all over (skin and underside) with olive oil or melted butter to help the rub adhere. Generously sprinkle the dry rub over the chicken, rubbing it into crevices and under the skin where practical. Ensure even coverage.

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). If using a charcoal or pellet grill, set up for indirect heat. If using wood chips, soak them 30 minutes before smoking and add according to your smoker's instructions.

Place chicken

Arrange the quartered or half chicken pieces on the smoker grate skin-side up with space between pieces for airflow. Insert a probe thermometer into the thickest part of the breast and thigh without touching bone (if you have one).

Initial smoke

Smoke at 225°F (107°C) for approximately 1.5 to 2 hours until an internal temperature of 155°F (68°C) in the thickest meat is reached. Spritz the chicken every 30–45 minutes with a mixture of apple juice and apple cider vinegar (mix 1 part vinegar to 3 parts apple juice or use straight apple juice) to keep the surface moist and to help the rub set.

Raise heat to finish

When the chicken reaches about 155°F (68°C), increase smoker temperature to 300–325°F (149–163°C) (or transfer to an indirect grill set to that temperature) to crisp the skin and finish cooking. Continue until the internal temperature in the thickest part of the thigh reaches 165–170°F (74–77°C) and the breast is 160–165°F (71–74°C). Total cook time typically 2 to 3 hours for quarters/halves, depending on piece size and smoker.

Rest

Remove the chicken from the smoker and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute; carryover cooking will raise the internal temperature a few degrees.

If desired, brush rested chicken skin with a little melted butter or a light mop of your favorite barbecue sauce. Serve quarters or halves with pan juices or extra sauce on the side. Garnish with chopped fresh parsley or lemon wedges if desired.