(1) Whole Chicken
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Lillie's Q Q-Rub (30 grams)
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Lillie's Q Brisket Pepper (20 grams)
2 large onions, chopped
2 large carrots, chopped
4 celery stalks, chopped
hot water, 1/2 gallon
sugar, 175 grams
salt, 90 grams
ice, 1/2 gallon
Brine
DIRECTIONS: THE BRINE
Season the chicken with Q-Rub and then season again with Brisket Pepper.
In a large mixing bowl combine the first three ingredients with 1/2 gallon of the hottest water you can get from your kitchen sink.
Add sugar and salt. Mix until fully dissolved.
Add 1/2 gallon of ice to the mixing bowl.
DIRECTIONS: PREPPING THE CHICKEN
Spatchcock the chicken. (Click here for how to spatchcock a chicken video)
Place chicken in a large container and cover with Brine.
Cover the container with a tight lid and place in a cooler or fridge overnight.
DIRECTIONS: SMOKING THE CHICKEN
Place chicken skin side up in a 225 degree smoker for 2 1/2 hours.
Insert a probe thermometer into the thigh. Once the temperature reaches 155 degrees, your chicken is ready to enjoy!
Note: For a Northern Alabama twist on our Smoked Chicken, dunk the entire finished chicken in our Alabama white barbecue sauce, Ivory.
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