Smoked Chicken

Smoked Chicken
cooking time icon

cook time: 2-3hrs

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Difficulty: Easy

Prep Time Icon

Prep time: 45min (allow 2 days for the brine)

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Serves: 4 people

Ingredients

Brining the Chicken

  • 1 Chicken size 19-22
  •  190g Salt
  • 180g Sugar
  • 180ml Malt vinegar
  • 3.5L Tepid water
  • 2tbs Peppercorns
  • 3 Bay leaves
  • 2 Lemons

For the Spice rub

  • 1tbs paprika
  • 1tbs garlic powder
  • 1tsp ground pepper
  • ½ tsp oregano

Optional

-beer can of choice to go in cavity of the chicken

Instructions

Brining The Chicken

  1. Combine all the ingredients for the brine in a dish deep and mix well, enough to also include the chicken
  2. Place in chicken and keep submerged in the brine, between 1-3days is ideal

Smoking The Chicken

  1. After the chicken has been brined pat dry, remove any spices that have stuck and season evenly with spice mix.
  2. Lightly cover and allow to temper to room temperature if and when possible prior to cooking
  3. Prepare the smoker to 110-130֯C with the low and slow parts diffuser plate (this will allow a more consistent cook rate)
  4. Place chicken as high as possible with the thigh section directed to the charcoal (this can be achieved using a standard tin in the gut cavity or using the low and slow parts rib hanger)
  5. Using a thermometer probe the chicken thigh closest to the hip. (this joint takes the longest in the chicken to cook)
  6. Smoke chicken until the thermometer reads 75֯C and the juices run clear (note: the thigh section of the chicken may still appear pink even though it is cooked. If this does concern you, continue to cook further)
  7. Wrap and allow to rest for 45min before carving
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