Tennessee Apple Smoked Chicken

Ingredients

• 1 whole chicken (4 to 5 pounds)
• 4 cups water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 cups apple juice
• 2 tablespoons brown sugar, packed
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper, freshly ground
• 1/2 teaspoon cayenne pepper
• 3 tablespoons unsalted butter, melted
• 4 cups apple wood chips, soaked in water 30 minutes
• 1 apple, quartered
• 1/2 cup apple juice, for basting

Method

1. 1

   Dissolve the kosher salt and brown sugar in the water to make a brine. Submerge the chicken in the brine, cover, and refrigerate 2 hours.

2. 2

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

3. 3

   In a small bowl, combine the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne pepper.

4. 4

   Brush the chicken all over, including under the skin, with the melted butter, then rub the spice mixture evenly over the entire surface and inside the cavity.

5. 5

   Place the apple quarters inside the cavity of the chicken. Tuck the wing tips behind the back and tie the legs together with kitchen twine.

6. 6

   Preheat a smoker to 250°F, using soaked apple wood chips for smoke flavor.

7. 7

   Place the chicken breast-side up on the smoker grate and pour the 2 cups apple juice into a drip pan beneath it.

8. 8

   Smoke the chicken, maintaining 250°F and adding wood chips every hour, basting with the reserved apple juice every 45 minutes, until the internal temperature at the thickest part of the thigh reaches 165°F, about 4 hours.

   4:00:00 · Smoke chicken
9. 9

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

   15:00 · Rest chicken
10. 10

    Carve the chicken into serving pieces and serve warm.