CHICKEN (Whole, Breast and Thighs)

All chicken should be brined and rubbed prior to cooking to get a moist delicious bird.  I have included simple brine and poultry rub directions below.  If you want a crispy skin it is imperative that you thoroughly dry the chicken and then add olive oil to the skin.  Your best bet is to air dry the chicken uncovered in a refrigerator for at least 4 hours prior to adding the olive oil and after removing from the brine.

Poultry Dry Rub Ingredients

              2 tablespoons kosher salt

              2 teaspoons black pepper

              1 tablespoon onion powder

              1 tablespoon garlic powder

              1 teaspoon ground thyme

              1 teaspoon sage

              1 teaspoon paprika

Quick and Simple Overnight Brine Solution

              Mix the following ingredients thoroughly and refrigerate.

              16 cups cold water

              3/4 cup salt

              3/4 cup sugar

Whole Beer Can Chicken

Brine overnight.  See brine directions.

Dry the bird thoroughly.  Air dry in refrigerator over cookie sheet and cookie rack for at least 4 hours.  Coat chicken in Extra virgin olive oil.  These steps are very important for crispy skin.  The longer you can air dry the chicken the crispier the skin will be.

Coat with Rub inside and out.  Do not add as much rub to chicken as you would for beef or pork because the rub flavor can quickly overpower the chicken.

Place half full can of beer in cavity and add to beer can chicken rack to hold upright.

Cook chicken indirect at about 350 degrees on the vertical rack.  Cooking time is usually about 12-15 minutes per pound (around 50 minutes for a 4.5 pound bird or 90 minutes for a 7 pound bird).  Cook until the breast is 160 degrees Fahrenheit and the thigh is 180 degrees Fahrenheit. 

Chicken breast – direct heat

Brine overnight.  See brine directions.

Dry the bird thoroughly. 

Coat with olive oil and add rub.

Preheat the smoker to 350-375 degrees Fahrenheit.

Place the chicken, skin side down, onto the smoker grill grate.  Cook for 5 minutes on each side of the breast (flipping roughly 4 times), or until a meat thermometer inserted in the thickest part of the chicken breasts registers a temperature of 155 to 160 degrees Fahrenheit.  Cover and rest for 10 minutes.

 

 

Chicken thighs - direct heat

Brine overnight.  See brine directions.

Dry the bird thoroughly.  Coat with olive oil and add rub.

Preheat the smoker to 450° degrees Fahrenheit.

Grill the thighs for 6-8 minutes on one side, turn the thighs over and begin to baste with sauce. Continue to cook for another 6-8 minutes, basting with the sauce until fully cooked, minimum internal temperature of 160°F. Remove from smoker.