Smoked Whole Chicken with THE PERFECT BRINE

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen offers a leaner option, while thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Regular paprika provides flavor without the smoky aspect.

wood chips (hickory or apple)

💰Cheaper: mesquite chips

Mesquite chips are often more readily available.

Prepare the brine by combining 1 cup of kosher salt and 1/2 cup of brown sugar with 1 gallon of water in a brine bag.

Add 1/2 cup of Tabasco sauce and a couple tablespoons of sweet rub to the brine, then whisk until dissolved.

Brine the chicken breast side down in the brine bag, squeezing out excess air and sealing it tightly.

Refrigerate the chicken for at least 1 hour per pound, ideally all day.

Preheat the charcoal grill to a target temperature between 225°F and 275°F.

Prepare apple wood chunks for smoking and tuck the wing tips of the chicken to prevent burning.

Stuff the chicken cavity with a quartered onion, fresh thyme, and sliced lemons.

Lather the outside of the chicken skin with Tabasco sauce to create a moisture barrier.

Season the chicken with sweet rub, ensuring an even coat without clumping.

Set up the grill for indirect heat by moving coals to one side and adding wood chunks on top.

Place the chicken on the side of the grill without direct heat underneath.

Smoke the chicken at around 250°F for approximately 2 hours, checking the internal temperature.

Spray the chicken skin with avocado oil every 30 to 45 minutes to prevent drying out.

Monitor the internal temperature, and when it reaches 160°F in the breast meat, remove the chicken from the grill.

Let the chicken rest for a few minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level: