Ingredients:

  • 1 gallon water
  • ¾ cup kosher salt
  • ½ cup brown sugar
  • 2 tablespoons whole black peppercorns
  • 4-6 cloves garlic, crushed
  • 2-3 sprigs fresh thyme
  • 1 whole chicken (3-4 lbs)
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 2-3 cups wood chips (e.g., hickory, applewood, or cherry)

Instructions:

  1. In a large pot, combine water, kosher salt, brown sugar, peppercorns, garlic, and thyme. Bring to a boil, then let it cool.
  2. Submerge the whole chicken in the chilled brine for at least 30 minutes, up to 12 hours in the refrigerator.
  3. Remove the chicken from the brine, rinse, and pat dry with paper towels. Rub olive oil over the chicken, seasoning with smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  4. Preheat the smoker or grill to 225°F - 250°F. Soak wood chips in water for 30 minutes, then drain and add to the smoker.
  5. Place the chicken breast side up on the smoker grates. Insert a meat thermometer into the thickest part of the thigh. Smoke for 3-4 hours until the internal temperature reaches 165°F, basting occasionally if desired.
  6. Let the chicken rest for 10-15 minutes after removing it from the smoker. Carve and serve.