Brined, Spice Rubbed & Smoked Whole Chicken
Recipe: #20667
August 24, 2015
"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 is 6 servings
Ingredients
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- FOR BRINE
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- FOR RUB
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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 by Step Method
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
- Smoker
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