Brined, Spice Rubbed & Smoked Whole Chicken
August 24, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Native American, Make-Ahead, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Mother's Day, Picnic, Potluck, Regional Holiday, St. Patrick's day, Summer, Sunday Dinner, Thanksgiving, Winter, Smoker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Alcohol, Make it from scratch, Whole Chicken, Spring, Kosher Meat more
"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."
- FOR BRINE
- FOR RUB
- 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
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.
Cool completely in refrigerator.
Place the chicken in a large re-sealable plastic bag; add the cooled brine, beer, onion and garlic.
Seal the bag taking out as much of the air as you can and keep refrigerated for 8 hours or overnight.
Remove the chicken from the brine and pat dry inside and out.
Mix together the rub ingredients.
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.
Wrap the chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.
Unwrap the chicken and place in a prepared smoker.
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.
Remove the chicken from smoker, tent with a piece of foil and allow sitting for 10 minutes before serving.
Tips & Variations