Who doesn't love chicken? Smoked chicken is one of my favorite things to eat off of a smoker. This recipe is about as simple as it gets.
5# whole chicken
Central City BBQ Sweet Heat Rub, or your favorite bbq rub
Coarse black pepper
Brine
1 gallon water
3/4C kosher salt
Night before:
Make the brine by simply just mixing the kosher salt with the water. Place the chicken into a food save container big enough to hold the brine, and chicken. Put the container with the brine and chicken in a refrigerator or cooler overnight the day before you're planning on cooking the chicken.
Day of:
Preheat your smoker to 275*-300*. I used a Gateway Drum Smoker, with B&B Hickory Lump charcoal, and B&B Pecan and Cherry wood chunks. Pat the chicken completely dry with a towel, or paper towel. Season the chicken all over with the bbq rub, and a lite dusting of coarse black pepper. Once the smoker is up to temperature, place the chicken on the cooking grate, and let it cook for at least an hour before checking it. Cook until you reach an internal temperature of 160* in the thickest part of the breast. If you're planning on adding bbq sauce, apply the sauce when the breast is around 140*. At 160*, it's done and ready to be eaten.
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B&B Charcoal
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7 янв 2021
