Smoked Whole Chicken

Note: You’ll need a smoker for this recipe.

Start by adding the water into a large pot. Add the salt and sugar and bring to a simmer. Once it simmers and the salt and sugar dissolve, remove it from the stove and let it cool.

Once the brine is cooled, add the chicken to the pot, cover, and let it brine in the refrigerator for at least 6 hours but up to 12. Once brined, remove the chicken and pat dry.

Mix all of the seasonings together and make sure they are well-incorporated. Take half of the rub and save for a later use.

Using the remaining rub, apply it to the entire chicken. Feel free to get under the skin and in the cavity if you desire. Cover and place in the refrigerator for about 30 minutes or so.

During this time, heat some coals and prepare your smoker. If you use an electric smoker go ahead and prep it as well. Once the coals are heated, add them into the smoker, add the water bin, then remove the chicken from the refrigerator and place it onto the smoking grate. Cover. Add the cherry wood to the heated coals, and begin smoking.

Smoke the chicken with the lid on, over low heat, for about 4 hours or until your chicken breast registers 165 F on a thermometer or between 165-175 F on the thigh. When the temperature is reached, remove chicken to a serving platter. Let it rest for a few minutes before cutting.

The result is nothing short of amazing. It’s perfectly smoked and the exterior is a great, deep smoked color. When you slice into it you get a juicy chicken that has an awesome smoke ring. My kids and wife devoured this. The kitchen table was quiet that night. That’s for sure.

In the future, I will be smoking whole chickens rather than various pieces. That way everyone gets what they want from the whole chicken. Hope you enjoy!