Been testing and improving my Smoked Whole Chicken, trying various brines and rubs, using without and without butter, etc. and I think this is the best so far. It's really delicious, with a nice kick and great balance.
I tried to brine with and without sugar, and I think it works better without. I added 1 tbs sugar to the rub for a bit sweetness.
The only issue I have is that the skin shrinks and rips. Sorry that I don't have a photo. Next time I'll make it I'll post a photo.
I wrote to use a water pan, but now that I think about it, and also reviewing other people's posts, I think there's no need for it. Next time I'll try without it.
If anyone here tries this, I'd be curious to hear your feedback.
Here it is:
Smoked Whole Chicken
Ingredients
Whole chicken
Olive oil
Brine ingredients
1 gallon of cold water (or enough to completely submerge the chicken)
1 cup kosher salt
1 tbs ground black pepper
1 tbs cayenne
Rub ingredients
1 tbs brown sugar
1 tsp black pepper, coarsely ground
1 tsp salt
1 tsp garlic powder or granulated garlic
1 tsp sweet paprika
1 tsp Aleppo chili pepper (or other chili pepper, but Aleppo is better)
½ tsp dried thyme
½ tsp dried oregano
¼ tsp crushed red pepper flakes
¼ tsp cayenne pepper
Wood: 2oz apple, cherry or oak
Directions
1. Mix the brine ingredients well until the salt is dissolved. Brine for 12-24 hours in the fridge.
2. Remove the chicken from the brine, wash briefly and pat dry. Leave to dry on a rack in the fridge for several hours.
3. Mix all the rub ingredients in a small bowel until well incorporated.
4. Oil the chicken and spread the rub liberally all over the chicken, including the interior of cavity.
5. Place the chicken in the smoker on the lowest rack, along with a dish with 2 cups boiling water.
6. Smoke on 225F, set internal temperature to 145F.
7. When the chicken reaches around 130F, turn oven on to 375F.
8. Once smoking is done, place in oven for 35 min.
9. One the 35 min are up, turn up the heat to 450F. Once it reaches 450F, roast for another 2-3 minutes. This will crisp up the skin.
10. Let it cool for 10-15 min before serving.
Net cooking time (without brining and cooling): around 2.5 hours
I tried to brine with and without sugar, and I think it works better without. I added 1 tbs sugar to the rub for a bit sweetness.
The only issue I have is that the skin shrinks and rips. Sorry that I don't have a photo. Next time I'll make it I'll post a photo.
I wrote to use a water pan, but now that I think about it, and also reviewing other people's posts, I think there's no need for it. Next time I'll try without it.
If anyone here tries this, I'd be curious to hear your feedback.
Here it is:
Smoked Whole Chicken
Ingredients
Whole chicken
Olive oil
Brine ingredients
1 gallon of cold water (or enough to completely submerge the chicken)
1 cup kosher salt
1 tbs ground black pepper
1 tbs cayenne
Rub ingredients
1 tbs brown sugar
1 tsp black pepper, coarsely ground
1 tsp salt
1 tsp garlic powder or granulated garlic
1 tsp sweet paprika
1 tsp Aleppo chili pepper (or other chili pepper, but Aleppo is better)
½ tsp dried thyme
½ tsp dried oregano
¼ tsp crushed red pepper flakes
¼ tsp cayenne pepper
Wood: 2oz apple, cherry or oak
Directions
1. Mix the brine ingredients well until the salt is dissolved. Brine for 12-24 hours in the fridge.
2. Remove the chicken from the brine, wash briefly and pat dry. Leave to dry on a rack in the fridge for several hours.
3. Mix all the rub ingredients in a small bowel until well incorporated.
4. Oil the chicken and spread the rub liberally all over the chicken, including the interior of cavity.
5. Place the chicken in the smoker on the lowest rack, along with a dish with 2 cups boiling water.
6. Smoke on 225F, set internal temperature to 145F.
7. When the chicken reaches around 130F, turn oven on to 375F.
8. Once smoking is done, place in oven for 35 min.
9. One the 35 min are up, turn up the heat to 450F. Once it reaches 450F, roast for another 2-3 minutes. This will crisp up the skin.
10. Let it cool for 10-15 min before serving.
Net cooking time (without brining and cooling): around 2.5 hours