BEAUTIFUL, SIMPLE Smoked Whole Chicken | How To

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 a brine with 1 gallon of water, 1 cup of brown sugar, 1/2 cup of kosher salt, and 1/2 cup of vinegar-based hot sauce.

Whisk the brine until the sugar and salt dissolve.

Submerge a 4-pound whole fryer chicken in the brine for at least 12 hours, up to 24 hours.

Remove the chicken from the brine and pat dry with paper towels.

Stuff the cavity of the chicken with lemon slices, onion quarters, and fresh thyme.

Tie the legs together with butcher's twine and tuck the wing tips behind the shoulder joint.

Drizzle the outside of the chicken with Tabasco sauce.

Sprinkle brown sugar based barbecue seasoning on top of the chicken.

Preheat the smoker to 225°F.

Place the chicken in the smoker and smoke for about 2.5 to 3 hours, until the internal temperature reaches 165°F in the thickest part of the breast.

Cooking Techniques

Equipment Needed

Spice Level: