Smoked chicken is incredibly tender and packed with flavor — so good you might be too busy eating it to worry about anything else.
My father has always liked new and shiny things. When something stops shining (or when an even shinier option appears), he wants a replacement. That trait makes him both hard to shop for and very generous to those around him. One result: each summer I seem to inherit a “new” grill or smoker. Recently we picked up a barely used smoker — a year old and lightly used, which still feels new to me.
Today I smoked a whole chicken — my first time smoking anything — and I already have a head full of ideas for this new toy. I decided to keep it simple (and inexpensive) in case it didn’t work out, so I started with a 6 lb bird. I named it Todd, which is one of those family traditions we’ve always done. Apparently naming poultry is not normal, according to Handsome. Go figure.
I served Todd with baked beans and tortellini pasta salad.
Have you ever made smoked chicken, or any other smoked meat?
I’d love to hear about what you’ve made.
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Beginner’s Smoked Chicken
made by me
Ingredients:
- 1 whole chicken, 6–7 lb (thawed)
- 1/3 cup salt
- 1/4 cup sugar
- 2 quarts water
- Spices or rub of your choice (for a first try, a pre-made chicken rub works well)
Preparation:
Give the bird a name — it makes the process more fun and helps you treat it with a bit of ceremony.
Soak wood chips for at least an hour before smoking. I used hickory chips because they’re easy to find and give a classic smoky flavor.
In a large pot, combine the salt, sugar and water. Bring to a boil, then remove from heat and let the brine cool completely. You can make the brine ahead of time. Submerge the chicken in the cooled brine, cover, and refrigerate for about 4 hours.
Remove the chicken from the brine and pat dry. Rub the bird evenly with your chosen spice mix, making sure to season the cavity, under the skin, and all over the legs and wings.
Place the chicken in the smoker set to about 275°F (follow your smoker manufacturer’s instructions for loading wood chips and safety guidelines). Smoke for approximately 2½ to 3 hours, or until the internal temperature reaches a safe temperature for poultry and juices run clear.
Remove the chicken from the smoker and let it rest for 20 minutes before carving and serving.
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Perhaps I should stick with smoked chicken — I tried Alton Brown’s angel food cake again today, and it collapsed once more.
I can’t figure out what I’m doing wrong. The top (which becomes the bottom once flipped) seems to cook properly, but the other side remains thick and dense instead of light and airy.
My guesses: I’m not whipping the egg whites to proper peaks — I’m still learning that technique. Handsome’s hand mixer only has one brutal speed, so it might be too aggressive rather than allowing gentle, gradual whipping. Also, our stove runs a bit hotter since a new element was installed, so that could be affecting bake times and heat distribution. For now, I don’t know which of these is the culprit. Frustrating, but I’ll keep trying.