Smoked Chicken

For my initial smoke, I decided to smoke a whole chicken. Here is the recipe that produced this wonderfully cooked chicken.

 After reviewing several recipes, I decided to start with a simple rub.  To prep the chicken I used a salt water brine, then after drying the chicken, I coated it with olive oil and Spice Hunters Poultry seasoning blend.  I placed the chicken in a foil pan with a rack to make cleanup easier.

Since my new smoker uses pellets for fuel, I chose to use a combination of Apple and Mesquite pellets.  I started the chicken at 225º for 1 hour, then bumped it up to 375º to complete the cooking process.

Once the chicken reached an internal temperature of 170º I removed it from the smoker and let it rest before carving.

   
The chicken turned out nice and juicy and cooked to perfection.  I paired it with some Au Gratin potatoes and green beans for a yummy dinner!   (I'll post the potato recipe at a later date).

Printable Recipe

Ingredients
1 Whole Chicken
Spice Hunters Poultry seasoning blend
Olive Oil

Brine:
 2 quarts cold water
 ½ cup kosher salt
 ½ cup white sugar

Directions
In a large container, mix the salt and white sugar in the cold water until completely dissolved. Wash the chicken inside and out and place it in the container with the brine. Place the container in the refrigerator for an hour or two, then remove from the brine, wash again, and pat dry with paper towels.  Rub chicken with olive oil and apply Spice Hunters Poultry seasoning blend. 

Heat smoker to 225º and allow temperature to stabilize.  Smoke chicken at 225º for 1 hour, then up the smoker temperature to 375º to complete the cooking process.  Once the chicken has reached an internal temperature of 170º remove it from the smoker and let it rest before carving.