📝 About This Recipe
This recipe delivers a masterclass in backyard barbecue, combining a mahogany-hued, crispy skin with incredibly succulent, smoke-infused meat. By using a dry-brining technique and a low-and-slow approach, we transform a simple whole bird into a centerpiece worthy of any celebration. The balance of sweet applewood smoke and a savory-spicy rub creates a complex flavor profile that is both rustic and refined, ensuring every bite is tender and bursting with juice.
🥗 Ingredients
The Bird
- 1 piece Whole Roasting Chicken (4-5 lbs, giblets removed)
- 4 tablespoons Unsalted Butter (melted for the final baste)
The Ultimate Dry Rub
- 2 tablespoons Kosher Salt
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Coarse Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Thyme
- 1/4 teaspoon Cayenne Pepper (optional, for heat)
Cavity Aromatics
- 1/2 piece Lemon (cut into wedges)
- 2 sprigs Fresh Rosemary
- 4 pieces Garlic Cloves (smashed)
Basting Spritz
- 1/2 cup Apple Juice
- 1/4 cup Apple Cider Vinegar
👨🍳 Instructions
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1
Start by prepping the chicken. Remove any giblets from the cavity and pat the entire bird extremely dry with paper towels. A dry surface is the secret to crispy skin.
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2
In a small bowl, combine all the ingredients for the Ultimate Dry Rub. Mix thoroughly to ensure the sugar and salt are evenly distributed.
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3
Generously coat the chicken with the rub, ensuring you get it under the skin of the breast and into all the nooks and crannies. Place the chicken on a wire rack over a baking sheet and refrigerate uncovered for 12 to 24 hours to dry-brine.
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4
When ready to cook, preheat your smoker to 225°F (107°C). Use a blend of Applewood and Hickory wood chunks for a balanced, sweet-smoky flavor profile.
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5
Remove the chicken from the refrigerator and stuff the cavity with the lemon wedges, smashed garlic, and rosemary sprigs. Use kitchen twine to truss the legs together and tuck the wingtips behind the back.
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6
Place the chicken directly on the smoker grates, breast-side up. Close the lid and maintain a steady temperature between 225°F and 250°F.
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7
Mix the apple juice and apple cider vinegar in a spray bottle. After the first 90 minutes of smoking, spritz the chicken every 45 minutes to keep the skin hydrated and help the smoke adhere.
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8
Once the internal temperature of the thickest part of the breast reaches 150°F (65°C), brush the skin with the melted butter. This will help crisp the skin and add a rich, golden sheen.
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9
Continue smoking until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh. This usually takes between 3 and 4 hours total depending on the size of the bird.
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10
Remove the chicken from the smoker and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist.
💡 Chef's Tips
Dry-brining in the fridge uncovered is the single best way to achieve crispy skin in a low-temperature smoker. Avoid opening the smoker lid too often; if you're lookin', you ain't cookin'! Always use a reliable digital meat thermometer to check for doneness rather than relying solely on time. If you want even crispier skin, ramp the smoker temp up to 325°F for the final 20 minutes of the cook. Let the chicken come to room temperature for about 30 minutes before putting it in the smoker for more even cooking.
🍽️ Serving Suggestions
Serve alongside a creamy, sharp cheddar Mac and Cheese. A crisp, vinegary Coleslaw provides a perfect acidic contrast to the rich, smoky meat. Pair with a glass of chilled Sweet Tea or a bold, oaky Bourbon. Grilled Corn on the Cob with honey butter makes an excellent seasonal accompaniment. Drizzle any leftover juices from the carving board over the sliced meat before serving.