Smoked Extra Juicy Whole Chicken
2 hrs 30 min
Apple, Oak, or Hickory
Whole chicken is a staple of every American kitchen, yet it's surprisingly easy to dry out the meat. This recipe is designed to do one thing: deliver an incredibly juicy chicken.
Take a dish that's normally roasted in the oven and see how Brisk It's wood fire elevates it.
Pat dry the chicken using a paper towel. Remove any giblets (liver, heart, gizzard, neck etc.) from the chicken.
Coat with olive oil and season generously with poultry rub on both the inside and outside of the cavity. Place in the refrigerator for at least 4 hours to allow the salt in the rub to go through a dry brining process, which adds flavor and minimizes rubbery skin texture.
Preheat your Brisk It grill to 250°F with the lid closed. Ensure that the pellet hopper is fully filled with pellets - you will need them!
Stuff the cavity with lemon, red onion, garlic, and thyme. Using kitchen twine, tie the legs and wings of the chicken to keep them closer to the body so that it does not dry out or overcook.
Once the grill reaches a stable temperature of 250°F, place the chicken on the grill and smoke for 1 hour.
After 1 hour, increase the temperature of the smoker to 350°F. Insert temperature probe into the thickest part of the chicken without touching any bones. Smoke until the internal temperature reaches 165°F. This will take approximately 60 to 90 minutes and allows the skin to get crispy.
Once the chicken reaches an ideal temperature of 165°F, remove from the grill and rest for at least 15 minutes.