Beautiful whole chicken brined in an apple cider vinegar and brown sugar then smoked over applewood chips until perfectly tender and juicy!
Prep Time10 minutesminutes
Cook Time3 hourshours
Refrigerate8 hourshours
Total Time11 hourshours10 minutesminutes
Yield 1chicken
5 from 1 vote
Ingredients
Brine
2cupswater
1cupapple cider
1/4cupapple cider vinegar
1/2cuppacked light brown sugar
1/2cupkosher salt
1/4cuphoney
2bay leaves
Chicken
1wholechickenabout 3-4 lbs
4Tbspdry rub seasoning
Instructions
In a large stockpot add all the brine ingredients - except the bay leaves - and whisk to combine.
Heat over medium-high heat, whisking occasionally, until the sugar and salt dissolve.
Remove from heat and let cool completely. Placing the refrigerator or freezer will help cool faster.
Once the brine is completely cool, add the chicken to the brine making sure it is completely submerged. If it isn't, add more water to just cover the chicken.
Cover and refrigerate for at least 6 hours or overnight.
Once you're ready to smoke, preheat your smoker to 275° F and add your woodchips according to manufacturers instructions.
Remove the chicken from the brine and pat dry. Generously sprinkle all over with your favorite dry rub mixture.
Place the chicken, breast-side down, directly on the racks of the smoker.
Close your smoker and let smoke for about 2-3 hours, or until a meat thermometer inserted in the largest part of the thigs registers about 175° F.
Remove chicken and transfer to cutting board. Let rest for 15 minutes before carving.