Ingredients
chicken brine,optional but recommended
5lbwhole chicken
¼cupBBQ spice rub
parsley,for garnish, optional
Preparation
Brine the chicken for 8 to 24 hours.
Preheat the smoker to 250 degrees F.
Load the smoker with apple wood chips or wood chips of choice.
Remove the chicken from the brine, then pat dry.
Tuck the wings underneath the chicken, then tie up the legs with kitchen twine.
Place the chicken in a disposable aluminum pan, then coat the chicken with the spice rub.
Be sure to loosen the skin and rub some of the seasoning directly onto the meat underneath the skin.
Place the chicken in the smoker.
Smoke for 3½ to 4½ hours or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. Replenish the wood chips during the cook time, making sure to keep an eye on the smoker.
Remove the chicken from the smoker, then let it rest for 10 minutes.
Place the chicken on a platter, and garnish with parsley, if desired.
Carve the chicken, serve, and enjoy!
