Brined, Spice Rubbed & Smoked Whole Chicken
Created by QueenBea on August 24, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 5h
- Recipe #20667
Ingredients
- 1 (3 to 5 pound) whole chicken
- FOR BRINE
- 1 bottle (341 ml) beer
- 1 yellow onion, rough chopped
- 4 cloves garlic, crushed
- 1 cup water
- 10 peppercorns
- 1 tablespoon sea salt
- 1 tablespoon maple syrup
- 1 teaspoon mustard seeds
- FOR RUB
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 2 teaspoons mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
How to Make
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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.
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Step 2: Cool completely in refrigerator.
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Step 3: Place the chicken in a large re-sealable plastic bag; add the cooled brine, beer, onion and garlic.
How to Make
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Step 4: Seal the bag taking out as much of the air as you can and keep refrigerated for 8 hours or overnight.
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Step 5: Remove the chicken from the brine and pat dry inside and out.
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Step 6: Mix together the rub ingredients.
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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.
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Step 8: Wrap the chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.
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Step 9: Unwrap the chicken and place in a prepared smoker.
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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.
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Step 11: Remove the chicken from smoker, tent with a piece of foil and allow sitting for 10 minutes before serving.
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Step 12: Enjoy!