- 4-5 LB hen
- Poultry brine (optional)
- Poultry dry rub
Temperature: 225°
- If brining, brine the chicken for 1 hour per pound.
- Rinse and pat dry the chicken.
- Brush lightly with olive oil and apply the rub, both above and below the skin.
- Allow to sit at room temperature for no more than 30 minutes.
- Smoke, breast side down for 1½ – 2 hours, flip and finish (for an approximate total of 1 hour per pound of chicken, or until the breast is 165° and the thigh is 180°).
- If so desired, you can finish the chicken in the oven at 400° for 5 – 10 minutes to crisp up the skin.
- Optionally you can smoke at 275° for 1½ – 3 hours or until the breast is 165° and the thigh is 180°, starting with the breast side down and flipping at the 1 hour mark. This should also yield a crispy skin without the need to finish in an oven.
- Allow the chicken to rest for 5 – 10 minutes before serving.
This rub and process is great for turkeys as well, just adjust the timing accordingly: smoke breast side down for 2 – 2½ hours, flip and finish (for an approximate total of 35 -45 minutes per pound of turkey).