Smoked Whole Chicken
July 08, 2013
Categories: Dinner, Main Dish, Poultry, Chicken, Native American, Budget-Friendly, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Mother's Day, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Winter, Smoker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Alcohol, Whole Chicken, Spring more
"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."
- 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
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.
Cool completely in refrigerator.
Place the chicken, onion, garlic and pepper corns in a pot large enough to hold the entire chicken.
Pour the beer and cooled brine over the chicken; add enough water to just cover the chicken.
Brine refrigerated for 4 hours.
Remove the chicken from the brine and pat dry inside and out.
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.
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