Smoked Whole Chicken - Recipe

Recipe for Smoked Whole Chicken(s)

Slaughterhouse Poultry Brine (By Tip Piper of Hillbilly Vittles):

6 Quarts of Water

1/2 Cup Kosher Salt

1/2 Cup Dark Brown Sugar

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Cajun Spices

2 tsp Celery Seed

Mix ingredients above in a food container, put the chicken in, and put it in the fridge overnight.

2-4 hours before cooking remove the chicken from the container, rinse off, pat dry, apply rub/spices and back into fridge until you are ready to put it on the grill/smoker.

Recommended smoking temperature between 250-300 indirect heat.  I like to use Apple or Cherry wood.  The cook time will vary based on the size of the chicken, but estimate about 30-45 minutes per pound.  When probed, the thickest part of your chicken should read 165 degrees Fahrenheit for it to be fully cooked.

Sample Rubs I've used on chicken:

• Season Salt, Kicken Chicken Spices, Pepper, and Rotisserie Spices
• Meat Church Honey Hog

Products used in this post: