Beginner’s Smoked Chicken

Introduce yourself to your poultry. If your going to get this handsy with something, you should at least know its name and offer it a stiff drink first.

Soak wood chips for at least an hour before placing them in the smoker. I used hickory chips this time because they have been easy to find at local hardware stores recently.

In a large pot mix the salt, sugar and water. Bring to a boil, remove from heat and cool completely (brine can be made ahead of time). Gently place your chicken in, cover, return to refrigerator and let soak in the brine for 4 hours.

Remove chicken from brine and pat dry. Evenly coat the chicken with rub, making sure to get the inner cavity, bottom and top, legs and wings, as well as, under the skin.

Place your new friend in the smoker at 275°F for 2 1/2 to 3 hours (follow your manufacturer’s directions for soaking wood chips and other safety precautions).

Remove from the smoker and let rest for 20 minutes before serving.