Rotisserie / Smoked Chicken

[FMCoug]

This is the chicken I did this weekend. Turned out great.

Brine:1 cup brown sugar
1 cup kosher salt
1 gallon water

Dry Rub:
1 cup + 4 tbsp sugar
1/4 cup Lawry’s seasoned salt
1/4 cup garlic powder
1/4 cup + 1 1/2 tsp celery salt
1/4 cup onion powder
1/2 cup paprika
3 Tbsp chili powder
2 Tbsp black pepper
1 Tbsp lemon pepper
2 tsp dry ground sage
1 tsp dry mustard
1/2 tsp dry ground thyme
1/2 tsp cayenne

• Submerse chicken completely and brine for 3 hours.
• Remove from brine and pat dry
• Apply rub liberally all over chicken, make sure to get under skin where possible.
• Smoke chicken for an hour at ~210 degrees. I used alder but any mild flavor wood would be okay.
• Remove chicken from smoker an dput on rotisseries on grill (oven would probably be fine too) and finish to an internal temp fo 160 or so.
• Put chicken on tray and cover with foil for about 20 minutes or so to finish cooking and draw the juices back in

We did 3 of these and they came out excellent. I suspect this would be a great recipe regardless of how you prepare it (i.e. roasted int he oven, rotisserie, smoked, etc.) The brine and rub are what make it so juicy and flavorful.

[Donuthole]

I used both the brine and rub on a whole chicken we baked in the oven today. It was excellent. The meat was juicy and flavorful, and the skin was crispy and delicious.