Beer-Brined Smoked Whole Chicken

By Sprig Originals ✓ · with credit

Adapted from smokedmeatsunday.com

A whole bird brined in beer, salt and brown sugar, then smoked low and slow until the skin turns burnished and the meat stays absurdly juicy. It's the easiest showpiece your smoker will ever produce.

Ingredients

• 12 ounces beer
• 2 tbsp kosher salt
• 1 tbsp brown sugar
• 2 cups water, plus more to cover

• 1 whole chicken, giblets removed
• 1 tbsp BBQ rub

Instructions

1. Reach into the cavity of the chicken and pull out the giblets if they're still in there. In a food-safe bucket or large container, stir together the beer, kosher salt, brown sugar and 2 cups water until the salt and sugar dissolve.
2. Lower the chicken into the brine and top up with additional cold water until the bird is fully submerged. Cover and refrigerate at least 3 hours — 12 hours gives you the juiciest result.
3. Lift the chicken out of the brine, discard the liquid, and pat the bird completely dry inside and out with paper towels. Dry skin is what lets it crisp.
4. Season generously all over with the BBQ rub, then work your fingers under the breast and thigh skin and rub seasoning directly onto the meat.
5. Set your smoker to 225°F with apple or cherry wood for a mild, sweet smoke (hickory if you want it bolder). Place the chicken breast-side up directly on the grate and smoke for 1 hour.
6. Raise the smoker temperature to 275°F and continue cooking, about 1 1/2 to 2 hours more, until an instant-read thermometer reads 165°F in both the thickest part of the thigh and the breast.
7. Move the chicken to a board and let it rest, uncovered, for 10 minutes before carving so the juices settle.

Chef's tips

Nutrition (per serving, estimated)

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