: So easy, you'll nail it on the first try.
Ingredients
Brine:
- 1 Gallon Water
- 1/2 Cup Bald Buck Seasoning
- 1 Cup Brown Sugar
- 1 Whole Chicken (3 to 3-1/2 lbs)
Seasoning:
- 1 tsp Minced Garlic
- Bald Buck Seasoning, to taste
- 1 Lemon, Halved
- 1 Medium Yellow Onion, Quartered
- 3 Whole Garlic Cloves
- 5 Sprigs Fresh Thyme
Instructions
- Prepare Brine: In a large pot, mix Bald Buck Seasoning, sugar, and water. Stir until the Bald Buck Seasoning and sugar dissolve. Submerge the chicken in the brine, weigh it down if necessary. Refrigerate overnight.
- Preheat Grill: Set the temperature to 225℉ and preheat with the lid closed for 15 minutes. Use Super Smoke if available.
- Prepare Chicken: Remove the chicken from the brine, rinse well, and pat dry. Rub the outside with minced garlic and Bald Buck Seasoning. Stuff the cavity with lemon, onion, whole garlic cloves, and thyme. Tie the legs together.
- Smoke Chicken: Insert a probe into the thickest part of the chicken breast. Place the chicken on the grill grates, close the lid, and smoke until the internal temperature reaches 160℉, about 2 1/2-3 hours.
- Rest and Serve: Remove the chicken from the grill and let it rest for 15 minutes before carving. The internal temperature should rise to 165℉ as it rests.
- Enjoy your Smoked Whole Chicken!
