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Ingredients
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Chicken
Brine
Rub
Method
Brining the Chicken
- 1
Prepare the Brine
In a large pot, combine the water, salt, brown sugar, black peppercorns, garlic cloves, and bay leaves. Bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let it cool completely.
- 2
Brine the Chicken
Once the brine is cooled, submerge the whole chicken in the brine. Cover and refrigerate for at least 4 hours, preferably overnight.
Preparing and Smoking the Chicken
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add your choice of wood chips for smoking, such as hickory or applewood.
- 4
Apply the Rub
Remove the chicken from the brine, rinse under cold water, and pat dry. In a small bowl, mix paprika, garlic powder, onion powder, ground black pepper, dried thyme, and salt. Rub this mixture all over the chicken, ensuring it is evenly coated.
- 5
Smoke the Chicken
Place the chicken in the smoker, breast side up. Smoke for about 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- 6
Rest and Serve
Once cooked, remove the chicken from the smoker and let it rest for 15-20 minutes before carving. Serve and enjoy!