Recipe courtesy of Lee Ann Whippen
From:
Food Network Magazine
Applewood-Smoked Chicken
- Level: Intermediate
- Yield: 2 to 4 servings
- Total: 3 hr (plus 6 hr brining)
- Active: 45 min
Ingredients
2 cups apple cider
1/4 cup apple cider vinegar
1/2 cup packed dark brown sugar
1/2 cup kosher salt
1/4 cup honey
2 bay leaves
1 3 1/2-pound whole chicken
3 tablespoons sweet-smoky dry rub (such as Trim Tabb's Pig Powder)
You’ll Also Need:
1 to 2 cups applewood chips
Directions
- Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
- Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
- Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
- When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer’s instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
- Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
- Photograph Ralph Smith