Smoked Chicken
Ingredients
- 1 whole chicken
4-pound
- 1 gallon water
- 1 cup Fette Sau Dry Rub
- 1 whole chicken
4-pound
- 1/2 cup Fette Sau Dry Rub
Directions
- 1
Pat the chicken dry, inside and out, with paper towels.
- 2
If brining the chicken In a stock pot, bring the water and dry rub to a boil, stirring until the sugar and salt are dissolved. Let the brine cool to room temperature, then pour into a nonreactive container and refrigerate until chilled. Add the chicken to the cold brine and refrigerate for 4 to 8 hours. Place a wire rack on a rimmed baking sheet. Remove the chicken from the brine, pat it dry with paper towels, and place it on the wire rack. Refrigerate, uncovered, for 6 hours. Discard the brine.If using just the dry rub Place the chicken on a rimmed baking sheet and coat the chicken lightly all over with some of the dry rub. (You may not need all the rub.)
- 3
Preheat a smoker to 225°F (107°C) or set up a grill for smoking.
- 4
Place the chicken in the smoker and let it do its thing, maintaining a smoker temperature between 200°F and 225°F (93°C and 107°C) and replenishing the wood chunks or chips as needed, until an instant-read thermometer inserted into the center of a chicken leg registers 165°F (74°C). The total smoking time should be between 3 and 5 hours. Move the chicken to a cutting board and let it rest for at least 10 minutes.
- 5
At this point, you can either carve the chicken into quarters or you can tear or shred the meat to make pulled chicken. Or, if you want extra-crisp skin, you can briefly roast the chicken in a 450°F (232°C) oven or prepare a grill for indirect cooking (with hot and cool sides), place the chicken over the cool side, cover the grill, and cook for 5 to 10 minutes.
Smoked Chicken
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About this Recipe
Craving a whole chicken that's unbelievably tender and packed with savory flavor? This Smoked Chicken recipe promises a deeply satisfying meal, perfect for weekend cooking and special gatherings. You'll love the distinctive taste that comes from slow smoking.
Why This Smoked Chicken Works
This recipe centers around the distinct flavor profile imparted by the generous application of Fette Sau Dry Rub and the promise of a tender, moist whole chicken. The inclusion of a gallon of water strongly suggests a foundational brining step, a classic technique known for infusing poultry with exceptional juiciness before it even hits the smoker. This preparation is key to a chicken that stays succulent through a long cook.
What to Expect
Prepare for a deeply aromatic and flavorful chicken experience that will become a new favorite. The substantial 300-minute cooking time (that's five hours!) hints at a slow-and-low smoking method, which typically results in incredibly tender, fall-off-the-bone meat. You can anticipate a beautiful exterior and a robust, savory flavor from the Fette Sau Dry Rub permeating every bite.
Customization & Variations
While this recipe champions the unique taste of Fette Sau Dry Rub, you have the flexibility to adjust the amount of rub used to achieve your desired intensity of seasoning. For instance, you could apply a lighter coating for a more subtle flavor or a heavier one for a bolder profile. Experiment with serving methods, carving it for a crowd or enjoying it as a centerpiece.
Serving & Context
This Smoked Chicken is perfect for backyard barbecues, celebratory gatherings, or a flavorful weekend meal that feeds a crowd. Serve it whole as an impressive centerpiece or carve it into individual portions alongside your favorite comforting side dishes.