Chicken is one of the most versatile protein options out there and it is usually priced very well when you buy whole chicken. The cost they add to butcher and package the chicken by cut is borderline offensive. Luckily, this recipe uses whole chicken and all you need to do is cut it in half along the breastbone. You can also buy chicken halves at some stores.
After you cut your chicken in half it’s time to make your brine. Bring six cups of water, apple juice/cider, brown sugar, bay leaves, peppercorns, apples, carrots, onions, and celery to boil in a sauce pot. Allow it to boil for a few minutes before removing from the heat. Add six cups of ice water to the brine to lower the temperature of the brine. You want the brine to be atleast room temperature before adding the chicken to it. If you have the time and patience, let the brine come down to 42 degrees Fahrenheit.
Add your chicken to the brine and place it in the refrigerator for twenty-four hours.
After twenty-four hours remove the chicken from the brine and pat dry with paper towel or place back in the fridge uncovered for a few hours.
Season your chicken with apple-based seasoning if you have them readily available. Sweet Carol Swine makes a great seasoning but there are plenty of good options out there. If you don’t have those options available just season with salt and pepper, the apple taste will still be prevalent with all of the other apple-based ingredients.
Light your charcoal and prep your smoker. Using a charcoal chimney is a great, nontoxic way to light coals but use whatever option works best for you as long as you avoid using lighter fluid or match light charcoal.
Once your smoker is between 225-250 degrees Fahrenheit then you can add your chicken to the smoker. Using a pan with water below the chicken creates steam that helps keep the chicken moist.
Start smoking the chicken immediately. Start by adding one cup of wood chips in the beginning of the cook and periodically adding more throughout the cooking process. The majority of the smoke flavor will come during the beginning and the end of the cook.
The chicken will take approximately six hours at 225 degrees. Be sure to baste with apple cider every 30 minutes.
Your chicken is done when the internal temperature of the chicken temps at 165 degrees Fahrenheit in the thickest part of the breast and thigh.
Allow the Applewood Smoked Chicken to rest about 15-30 minutes before carving.
Applewood Smoked Chicken
Ingredients
Chicken and Brine
- 2 Whole Chickens Cut in Half along the breast bone
- 6 cups Water
- 6 cups Apple Juice
- 1/2 cup Brown Sugar
- 5 Bay Leaves
- 1 tbsp Peppercorns
- 2 Apples Coarse Chop
- 1 Large Carrot Peeled and Chopped
- 1 Large Onion Coarse Chop
- 3 Stalks Celery Coarse Chop
- 6 cups Ice Water
Rub
- Sweet Carol Swine Apple Seasoning Any Apple Based seasoning will work or just season with salt and pepper.
For Smoking
- 1-2 cups Applewood Wood Chips
- Charcoal Briquettes or Lump; either is fine as long as they aren't match light.
- 2 cups Apple Cider For basting or spraying periodically.
Instructions
Brine
- Add water, apple juice, brown sugar, bay leaves, peppercorns, apples, carrot, onions, and celery to a pot and bring to a boil. To cool the brine down add ice water or ice.
- Add your chicken to the brine and refrigerate for at least twenty four hours.
- Remove chicken from the brine and pat dry.
Season
- Season your chicken with the Sweet Carol-Swine Apple Rub or your favorite apple based rub.
Smoking
- Light your charcoal. Using a charcoal chimney is a great way to light charcoal without incorporating any unnecessary chemicals.
- Once the charcoal is white hot you can add your chicken to the smoker.
- Add your wood chips when the charcoal is hot and the temperature of your smoker is approximately 225 degrees. Start with one cup of wood chips in the beginning of the cook, and adding more throughout the cooking process.
- Smoke your chicken halves for approximately six hours while basting every 30 minutes. Make sure the internal temperature of chicken temps at 165 degrees Fahrenheit.