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Smoker


Brine
1 cup coarse salt
1 cup brown sugar
4 Qt. water

wet mop
Italian dressing
6 cloves garlic
2 Tbsp. EVOO (Extra Virgin Olive Oil)

Let the chicken set uncovered in the fridge 24-48 hours till skin is leathery.
Make the brine (dissolving the salt/sugar) and brine the bird at least 3 hours, overnight is best.
Remove from the brine, rinse well and pat dry.
Fill cavity with onions/garlic.
Brush the rub all over and under the skin.
Prepare smoker to 210 degrees using a mild-medium wood (apple, cherry, maple). For crispier skin go at 270 (which will reduce the cook time as well)
Smoke till done about 4 hours (should read 165 in the breast). Done for chicken is 170 breast and 180 legs (it will rise while sitting).
If you like your skin crispy, fire up the grill to high and when you remove the bird place it in the grill for about 5 minutes to render the fat from the skin.

Unrated