Smoked Whole Chicken

5
Servings
15m
Prep Time
4h
Cook Time
4h 15m
Ready In


"This smoked chicken recipe is so tasty. The chicken turns out moist and juicy. A whole chicken is cooked at 165 degrees but it gets more tender if you bring the internal temp to 180 degrees. If gluten intolerant make sure you are using gluten free beer."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (615 g)
  • Calories 1139.2
  • Total Fat - 61.7 g
  • Saturated Fat - 17.2 g
  • Cholesterol - 399.2 mg
  • Sodium - 2122.6 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 4.3 g
  • Protein - 124.6 g
  • Calcium - 85.2 mg
  • Iron - 5.9 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.3 mg

Step 1

Mix together 1 cup water, salt and sugar in a sauce pan and bring to a boil; continue to boil until salt and sugar are dissolved.

Step 2

Cool completely in refrigerator.

Step 3

Place the chicken, onion, garlic and pepper corns in a pot large enough to hold the entire chicken.

Step 4

Pour the beer and cooled brine over the chicken; add enough water to just cover the chicken.

Step 5

Brine refrigerated for 4 hours.

Step 6

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

Step 7

Prepare smoker and smoke at 250 degrees for approximately 4 hours or until meat thermometer reads 180 degrees in the thickest part of the breast.

Step 8

Your chicken will be nicely browned outside. The meat does stay pink around the bones but the juices will run clear inside the chicken.

Tips & Variations


  • Smoker

Related

CookingFool

I use my smoker all the time and we loved the chicken smoked this way. I have made this twice and we will make this many times again!

review by:
(22 Aug 2013)

Kimber

I used my grill and indirect heat. I put hickory wood chips on one side of the grill after soaking them for 1/2 hour. About every 45 minutes I added more water soaked chips to keep the hickory smoke going in the grill. It was a pain to do it that way but since I don't have a regular smoker it still worked and the turkey came out with a mild smokey flavor and was so tender it was falling off the bone. We all agreed it was great done this way and I will make it this way again, only next time I am going to have my husband tend to adding the wood chips!

review by:
(19 Jul 2013)