Brined, Spice Rubbed & Smoked Whole Chicken

6
Servings
30m
Prep Time
5h
Cook Time
5h 30m
Ready In


"This smoked chicken recipe is one we enjoy often here. I brine this the evening before we are going to smoke it then rub it with the spice mixture in the morning. I smoke it for an hour per pound and this always turns out perfectly."

Original recipe yields 6 servings
OK
  • FOR BRINE
  • FOR RUB

Nutritional

  • Serving Size: 1 (367.1 g)
  • Calories 276.3
  • Total Fat - 5 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 544.3 mg
  • Sodium - 1548.4 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 1.2 g
  • Sugars - 5.7 g
  • Protein - 41.1 g
  • Calcium - 51.3 mg
  • Iron - 6.3 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.1 mg

Step 1

Mix together the water, peppercorns, salt, maple syrup and mustard seeds in a sauce pan and bring to a boil; continue to boil until salt is completely dissolved.

Step 2

Cool completely in refrigerator.

Step 3

Place the chicken in a large re-sealable plastic bag; add the cooled brine, beer, onion and garlic.

Step 4

Seal the bag taking out as much of the air as you can and keep refrigerated for 8 hours or overnight.

Step 5

Remove the chicken from the brine and pat dry inside and out.

Step 6

Mix together the rub ingredients.

Step 7

Gently loosen the skin from the chicken and rub the spice mixture under the skin, over the skin and inside the cavity of the chicken.

Step 8

Wrap the chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.

Step 9

Unwrap the chicken and place in a prepared smoker.

Step 10

Smoke at a temperature of 225 to 250 degrees for 1 hour per pound or until a meat thermometer inserted in thickest part of chicken without touching bone reads 165 Fahrenheit.

Step 11

Remove the chicken from smoker, tent with a piece of foil and allow sitting for 10 minutes before serving.

Step 12

Enjoy!

Tips & Variations


  • Smoker

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