smoked chicken

Ingredients

• 1.5 kg whole chicken
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 bay leaves

Instructions

1. Preheat smoker to 225°F (107°C).
2. Rinse the chicken thoroughly with cold water and pat dry with paper towels.
3. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
4. Rub the spice mixture all over the chicken, including under the skin if possible.
5. Place apple cider vinegar, brown sugar, and bay leaves in the smoker's water pan.
6. Smoke the chicken for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
7. Let the chicken rest for 15-20 minutes before carving.

Notes

• For a crispier skin, consider increasing the smoker temperature to 275°F (135°C) for the last 30-60 minutes.
• Using a meat thermometer is crucial for accurate cooking.
• Resting the chicken allows the juices to redistribute, resulting in a more tender and flavorful bird.
• To store leftover smoked chicken, wrap tightly in plastic wrap or aluminum foil and refrigerate for up to 3-4 days.
• A brine (salt and sugar solution) 12-24 hours prior to smoking will result in more moisture.