Arkansas Smoked Chicken

Arkansas Smoked Chicken

Whole chicken brined then slow-smoked over applewood for juicy meat and deep smoky flavor.

Total 13 hr 15 min Makes 6 servings Calories 420/serving

Dietary

Wheat free, Dairy free, Nut free, Halal, Kosher

This whole chicken soaks in a simple saltwater brine before spending hours in the smoker, resulting in tender, smoke-perfumed meat with crackling, well-seasoned skin. A dry rub of paprika, garlic, and black pepper builds a flavorful bark as the bird cooks low and slow. It's a satisfying centerpiece for backyard gatherings or a laid-back Sunday dinner.

Ingredients

  • 1 whole chicken (4 to 5 pounds)
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 gallon water, for brine
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper, freshly ground
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 4 cups applewood chunks, soaked
  • 1/2 cup barbecue sauce, for serving

Method

  1. In a large container, dissolve the kosher salt and brown sugar in the gallon of water to make the brine.

  2. Submerge the whole chicken in the brine, cover, and refrigerate for 4 hours.

  3. Remove the chicken from the brine, rinse under cold water, and pat completely dry with paper towels.

  5. Rub the chicken all over, including under the skin and inside the cavity, with olive oil, then coat evenly with the spice rub.

  6. Let the seasoned chicken rest at room temperature for 30 minutes while you preheat the smoker to 250°F using soaked applewood chunks.

  7. Place the chicken breast-side up on the smoker grate and smoke, maintaining 250°F, until the internal temperature at the thickest part of the thigh reaches 165°F, about 4 hours.

  8. Remove the chicken from the smoker and let it rest for 15 minutes before carving.

  9. Carve the chicken and serve warm with barbecue sauce on the side.

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    Arkansas Smoked Chicken

    This whole chicken soaks in a simple saltwater brine before spending hours in the smoker, resulting in tender, smoke-perfumed meat with crackling, well-seasoned skin. A dry rub of paprika, garlic, and black pepper builds a flavorful bark as the bird cooks low and slow. It's a satisfying centerpiece for backyard gatherings or a laid-back Sunday dinner.

    13 hr 15 min 6 servings 420 cal

    Ingredients

    • 1 whole chicken (4 to 5 pounds)
    • 1/4 cup kosher salt
    • 1/4 cup brown sugar
    • 1 gallon water, for brine
    • 2 tablespoons paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon black pepper, freshly ground
    • 1 teaspoon cayenne pepper
    • 1 teaspoon dried thyme
    • 2 tablespoons olive oil
    • 4 cups applewood chunks, soaked
    • 1/2 cup barbecue sauce, for serving

    Method

    1. 1

      In a large container, dissolve the kosher salt and brown sugar in the gallon of water to make the brine.

    2. 2

      Submerge the whole chicken in the brine, cover, and refrigerate for 4 hours.

    3. 3

      Remove the chicken from the brine, rinse under cold water, and pat completely dry with paper towels.

    4. 4

      In a small bowl, mix the paprika, garlic powder, onion powder, black pepper, cayenne, and thyme.

    5. 5

      Rub the chicken all over, including under the skin and inside the cavity, with olive oil, then coat evenly with the spice rub.

    6. 6

      Let the seasoned chicken rest at room temperature for 30 minutes while you preheat the smoker to 250°F using soaked applewood chunks.

    7. 7

      Place the chicken breast-side up on the smoker grate and smoke, maintaining 250°F, until the internal temperature at the thickest part of the thigh reaches 165°F, about 4 hours.

    8. 8

      Remove the chicken from the smoker and let it rest for 15 minutes before carving.

    9. 9

      Carve the chicken and serve warm with barbecue sauce on the side.