How to Brine and Smoke a Whole Chicken
How to Brine and Smoke a Whole Chicken! It's easier than you think and will be the juiciest and most delicious chicken you have ever tasted!
Prep Time2 hours hrs 15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time3 hours hrs 45 minutes mins
Course: Chicken
Cuisine: American
Keyword: best chicken brine, chicken brine, grilled whole chicken, quick brine, smoked chicken
Servings: 4 servings
Calories: 1260kcal
Author: Milisa
- 5 pound whole chicken
- 4 quarts warm water
- 1 cup kosher salt
- 1 tablespoon peppercorns
- 3 sprigs rosemary
- 2 garlic cloves sliced in half
- peel of a fresh lemon
- 1/2 cup butter *optional
- 2 tablespoons blackened seasoning *optional
Add water and salt to a large bowl or deep pan. Mix until salt is dissolved.
Add peppercorns, rosemary, garlic and lemon peel.
Carefully lower chicken into water.
Cover and refrigerate 2 hours- 4 hours.
Prepare grill with hickory grilling wood for a medium-hot fire.
Smoke chicken over indirect heat 300-350 degrees for 1 hour 15 minutes - 1 1/2 hours until internal temperature reaches 165 degrees.
Remove from grill and allow to rest 10 minutes before carving and serving.
Store leftover chicken in an airtight container for up to 3 days.
Shred chicken and reheat over medium heat in a skillet with a bit of olive oil or mix into your favorite soups or casseroles.
Serving: 1g | Calories: 1260kcal | Carbohydrates: 4g | Protein: 125g | Fat: 80g | Saturated Fat: 29g | Polyunsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 448mg | Sodium: 1461mg | Fiber: 1g