Juicy smoked whole chicken recipe: brined & flavorful

Are you tired of the same old roasted chicken for dinner? Why not try something new and exciting like a hot smoked whole chicken? With the perfect blend of wet and dry brine, this recipe will surely make your taste buds dance with joy.

What You'll Need

Before we dive into the recipe, let's gather all the necessary ingredients and equipment:

• Smoker - There are various types of smokers available, such as pellet smokers, Webers, and charcoal wood smokers. Choose the one that suits your preference.
• Temperature probe - This will help you monitor the temperature of your smoker.
• 1 whole chicken
• Spice rub or salt and pepper
• Lump charcoal
• Fruit wood
• Chicken brine

Brining Chicken

Wet Brine

The secret to achieving a juicy smoked chicken lies in brining it in advance. A wet brine is the key to a succulent and flavorful result. Here's a simple wet brine recipe:

• 1 gallon / 4 litres of water
• ¾ cup table salt or 1 cup of Kosher Salt
• ¾ cup sugar
• 1 small onion
• 4 cloves garlic
• 1 carrot
• 1 small celery stalk
• 2 bay leaves
• 1 teaspoon whole peppercorns
• 1 clove
• 1 teaspoon thyme
• 1 bunch of parsley

Place all the ingredients into a stock pot and bring to a boil, ensuring that the salt and sugar have dissolved. Boil for 4 minutes and remove from heat. Let the mixture cool completely before using. Submerge the chicken into the cold brine solution, cover, and refrigerate for at least overnight, up to 24 hours. Remove the chicken from the brine, season it, and smoke it in the smoker.

Dry Brine

If you prefer a different method, you can also opt for a dry brine. Here's how:

• 4 teaspoons kosher salt or coarse salt (1 teaspoon per pound of chicken)
• 5 teaspoons spice mix (paprika, garlic powder, black pepper, thyme)

Mix the salt and spices together. Rub the mixture all over the chicken, including the inside cavity. Cover the chicken and refrigerate it for at least overnight before smoking.

Both wet and dry brining methods require refrigeration and at least overnight brining before smoking. Make sure to plan ahead and allocate enough space in your fridge.

How to Season Smoked Whole Chicken

When it comes to seasoning your smoked chicken, the possibilities are endless. You can use your favorite spices or try out different flavor combinations. Here's a simple homemade spice rub recipe:

• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 2 teaspoons Black Pepper
• 1 teaspoon Oregano
• 1 teaspoon Salt

Feel free to adjust the quantities to suit your taste preferences.

What Type of Wood for Smoked Chicken?

The choice of wood plays a crucial role in enhancing the flavor of your smoked chicken. There are two main types of wood available: wood chips and wood chunks. Wood chips tend to burn up quickly, resulting in a loss of smoky flavor. If you choose to use wood chips, consider soaking them overnight to slow down the burning process.

Wood chunks, on the other hand, are ideal for off-set smokers. Soaking them in water for about 30 minutes before use can help them last longer. For smoked whole chicken, fruit woods are recommended due to their subtle and gentle flavor. Some popular fruit woods include apple, cherry, and pear. If you prefer a stronger flavor, you can experiment with nut woods like pecan and hickory. Combining apple wood and hickory can also yield delicious results.

You can find wood for smoking at various stores like Bunnings in Australia, Home Depot or Lowes in the States, and even Amazon. If you're lucky enough to live near an orchard, consider asking the orchardist for stone fruit wood like peach or nectarine.

Do I Need a Meat Thermometer?

Yes, it is highly recommended to use a meat thermometer when smoking chicken. Guessing whether the chicken is cooked or not can be risky, as consuming raw chicken can lead to foodborne illnesses. Investing in a meat thermometer, which typically costs around $20, will help you ensure that the chicken is cooked to the correct internal temperature. Insert the meat probe into the thickest part of the meat, avoiding contact with the bone.

How to Tie Up a Chicken for Smoking

Tying up or trussing a chicken is not mandatory when smoking or roasting it in the oven. However, it is highly recommended as it helps the chicken cook more evenly and makes serving easier. Follow these simple steps to tie up your chicken:

1. Place the chicken breast side up, with the legs facing you.
2. Start by placing the center of the cooking twine underneath the wings.
3. Pull the twine over the wings and alongside the breast, tying the legs together tightly.
4. Cut off any excess string.

By trussing the chicken, you'll achieve better airflow and a more visually appealing presentation.

Low and Slow Smoking

For the best results, it is crucial to maintain a low and slow smoking temperature. This allows the chicken to cook thoroughly and develop a rich smoky flavor. While the ideal low smoking temperature is around 220°F, it can be challenging to maintain such a low temperature. A temperature of 275°F is more manageable and still produces excellent results. Keep an eye on the temperature of your smoker and add more charcoal as needed to maintain the desired temperature.

How to Smoke Whole Chicken

Now that you have prepared the chicken and set up your smoker, it's time to smoke the chicken to perfection. Here's a step-by-step guide:

1. Brine the Chicken - Brine the chicken for 24 hours in a wet brine solution or at least overnight for a dry brine.
2. Season the Chicken - Remove the chicken from the brine, pat it dry, and season it with your spice rub or salt and pepper.
3. Smoke the Chicken - Place the chicken in the smoker and insert the temperature probe into the thickest part of the breast without touching the bone. Resist the temptation to open the smoker frequently to check on the chicken.
4. Adjust the vents on the smoker to maintain a temperature of 275°F. Add 2 pieces of fruit wood, such as apple, to the smoker every hour to maintain a steady smoke.
5. Smoke the chicken until the internal temperature reaches 170°F at the thickest part of the breast. This usually takes around 3-½ hours, but the cooking time may vary depending on the size of your chicken.
6. Remove the chicken from the smoker and cover it with foil. Allow it to rest for 15-20 minutes before carving.

Resting the chicken after smoking helps retain its juices and ensures a tender and flavorful result.

Oven Roasting Smoked Chicken

If you prefer, you can finish cooking your smoked chicken in the oven. After smoking the chicken for about an hour and a half, the smoked flavor will have infused into the meat. To finish cooking in the oven, cover the chicken with foil and place it in a preheated oven. This method may result in a slightly less smoky flavor but can shorten the cooking time. Keep in mind that this method may not be preferred by professional smoke masters, but it can be a convenient option in certain situations.

Recipe Tips and

Here are some additional tips and frequently asked questions to help you perfect your smoked whole chicken:

• Make 2 - To maximize your efforts, consider smoking two whole chickens instead of one.
• Don't add too much wood - Adding excessive wood at once can cause the temperature to increase. Maintain a low and slow temperature for the best results.
• Don't rush the rest - Once the internal temperature of the chicken reaches the desired level, remove it from the smoker, cover it with foil, and allow it to rest for about 20 minutes before serving. This resting period allows the juices to redistribute and ensures a moist and tender chicken.
• Vertical roaster - Consider using a vertical roaster to stand up and cook your chicken. This allows for better airflow and even cooking. However, avoid using a beer can, as it can be unstable and potentially dangerous.

Do I Need a Drip Pan?

Using a drip pan is highly recommended when smoking chicken. Place a large foil tray with 5-6 cups of water under the rack in the base of the smoker. This serves two purposes: it makes clean-up easier by collecting the chicken juices, and it adds humidity inside the smoker, preventing the chicken from drying out.

How Long Does It Take To Smoke a Chicken?

The cooking time for smoked chicken depends on the internal temperature. The chicken is considered done when the internal temperature reaches 170°F at the thickest part of the breast. While this recipe took approximately 3-½ hours, it's important to monitor the internal temperature rather than relying solely on a timer.

What to Serve with Smoked Chicken

Smoked chicken pairs well with various side dishes. Consider serving it with roasted vegetables, cornbread, coleslaw, or a fresh salad. The smoky flavor of the chicken adds a unique touch to any meal. If you enjoy smoking meats, be sure to explore other smoking recipes like smoked turkey for Thanksgiving. Smoking is a delightful and rewarding cooking technique that adds a special touch to your meals.

Now that you have all the information and steps needed to make a delicious brined smoked whole chicken, it's time to get smoking! Enjoy the process and savor the incredible flavors that this cooking method brings to your dinner table. Bon Appétit!

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