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Smoker | |
| 4-5 lb whole chicken 1/4 cup BBQ Spice Rub (use your favorite) parsley for garnish optional | |
| Brine if you want (recommend it, but not mandatory) Preheat the smoker to 250 degrees F. Load the smoker with apple wood chips or wood chips of your choice. Remove the chicken from the brine and pat dry. Tuck the wings underneath the chicken and tie up the legs with kitchen twine. Place the chicken in a disposable aluminum pan and coat the chicken with the spice rub. Be sure to loosen the skin and rub some of the seasoning directly onto the meat underneath the skin. Place the chicken in the smoker. Smoke for 3.5-4.5 hours or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. Optional, if you like your skin cripy, either crank the smoker to 350 when the temp hits 155, or moved to the grill at 350 to finish. You will need to replenish wood chips during the cook time, so keep an eye on your smoker. Remove the chicken from the smoker and let it rest for 10 minutes. Place the chicken on a platter. Garnish with parsley if desired. Carve the chicken, then serve. | |
Unrated | |
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