Smoked Chicken

Halve a chicken

Split the bird in two by cutting down the middle of the breast and back.

Cut along both sides of the backbone and remove.

Chicken Brine Recipe

Make enough brine to cover both halves. 

1/2 gallon      Water

6T                 Canning salt 

2T                 White or brown sugar

1T                 Paprika

1/2T              Ground black pepper

Soak the chicken halves in the brine four to six hours in the refrigerator.

3-inch-deep casserole dish w/glass cover works.

After brining, pat the chicken dry to make ready for the dry rub.

Chicken Dry Rub Recipe

2T                 Onion powder
1T                 White sugar
1T                 Paprika
2t                   Dried parsley
1t                   Garlic powder
1t                   Crushed oregano
1t                   Ground black pepper
1/2t                Powdered cayenne pepper

Mix the dry ingredients thoroughly. Before dusting both sides of the chicken halves, brush on a little vegetable oil.

Air dry, after putting the rub on (while the fire is started), 20-30 minutes.

Smoker Cooking the Chicken

Spray oil on the rack.

Spread olive oil on the chicken skin

Smoke the chicken halves skin side up in smoker, maintaining the temperature between 225 and 240 degrees Fahrenheit.  

Foil the pan inside and out.

Fill the pan about 2/3 full with water

2-4hrs when the breast reaches 175 and the thigh is 165, the smoked chicken can be removed from the smoker.

Let the chicken rest for fifteen minutes before serving.