Smoked Whole Chicken
Smoking a whole two chickens was great and cheap. It provided meat for a week that we used in soup, sandwiches, salad, and a casserole.
Ingredients
- Whole Chicken
- Mayonnaise
- BBQ Rub
- 1/2 cup kosher salt
- 1/2 cup brown sugar
Instructions
- Mix water, 1/2 cup salt, and 1/2 cup sugar in a large pitcher for brining
- Place chicken in the brine for 2 hours; I used 1 gallon ziplock bag
- Remove chicken from brine and dry them
- Apply mayonnaise then BBQ Rub
- Heat smoker to 230°F
- Place chicken in smoker
- Smoke until chicken is about 165°F; should take about 3 or 4 hours
