SMOKED WHOLE CHICKEN!

This isn't my first time smoking chicken but its the first time cooking them whole. Myron Mixon has a great recipe called Cupcake Chicken because the thighs are placed in cupcake forms. It was a hit from the time that I had them the first time. Along with the pork belly it was nice to have another meat and because we were having a little Fourth of July get together the amount of meat will not go to waste. 

Costco had a great deal for two 5lb. organic chicken so it worked out well. I like to one-stop-shop.  

Everyone knows that chicken meat dries out really fast and therefore when cooking in a smoker for a longer period of time there is that risk of dry meat. Some people like to inject chicken with chicken stock but the best option is to brine it over night in the refrigerator. 

Slaughterhouse Poultry Brine by Tip Piper of Hillbilly Vittles

1.5 g water

1/2 c Kosher salt

1/2 c dark brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp cajun spice (Wegmans brand)

2 tsp celery seed

Place all of the ingredients in a pot and and bring to a simmer. Turn off the heat and allow it to cool to room temperature.  Once cool, place the chicken in the brine, cover, and place in the refrigerator. Chicken need a minimum of 6 hrs in the brine but overnight is best. 

The next day, remove it from the brine and lay it on a sheet pan. Spray the whole chicken with cooking spray such as vegetable, olive, peanut, etc. This will bind the rub to the skin as well as give it a golden appearance. 

Seasoning the bird has several simple ingredients such as salt, black pepper, garlic powder and McCormick's Chicken Mate. There is no specific amount, just enough to cover the entire chicken, front and back. Then set the chicken aside and allow it to sit at room temperature as you get the smoker ready. 

Chicken is a delicate meat and so I use hickory and apple wood chips. I have also used cherry and peach in the past. 

The chicken was cooked at 200 -275 F as I was still dialing the burners on the new smoker and figuring out which burners to adjust for a consistent temperature. For larger pieces of meat its always good to have a meat thermometer to get accurate readings and prevent undercooked meat illnesses. 

Due to lower temperatures at first, I felt like the chicken cooked a bit longer than originally anticipated and it was fully cooked at 3.5. Chicken meat internal temperature should be between 165-175 F. 

I have to admit I was very pleased with the results and the chicken had just enough hickory flavor on the outside and it was nice and juicy on the inside. Upon making the first cut, there was clear fluids and it was cooked all the way through.