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Note: Youll need a smoker for this recipe.
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Start by adding the water into a large pot.
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Add the salt and sugar and bring to a simmer.
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Once it simmers and the salt and sugar dissolve, remove it from the stove and let it cool.
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Once the brine is cooled, add the chicken to the pot, cover, and let it brine in the refrigerator for at least 6 hours but up to 12.
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Once brined, remove the chicken and pat dry.
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Mix all of the seasonings together and make sure they are well-incorporated.
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Take half of the rub and save for a later use.
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Using the remaining rub, apply it to the entire chicken.
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Feel free to get under the skin and in the cavity if you desire.
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Cover and place in the refrigerator for about 30 minutes or so.
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During this time, heat some coals and prepare your smoker.
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If you use an electric smoker go ahead and prep it as well.
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Once the coals are heated, add them into the smoker, add the water bin, then remove the chicken from the refrigerator and place it onto the smoking grate.
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Cover.
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Add the cherry wood to the heated coals, and begin smoking.
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Smoke the chicken with the lid on, over low heat, for about 4 hours or until your chicken breast registers 165 F on a thermometer or between 165-175 F on the thigh.
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When the temperature is reached, remove chicken to a serving platter.
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Let it rest for a few minutes before cutting.
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The result is nothing short of amazing.
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Its perfectly smoked and the exterior is a great, deep smoked color.
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When you slice into it you get a juicy chicken that has an awesome smoke ring.
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My kids and wife devoured this.
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The kitchen table was quiet that night.
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Thats for sure.
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In the future, I will be smoking whole chickens rather than various pieces.
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That way everyone gets what they want from the whole chicken.
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Hope you enjoy!
