Smoked Whole Chicken (Brine & Rub) Cooked on a Pellet Grill
Shared with me by: Cami G (friend)
Ingredients
- 1 gallon water
- 1 c. brown sugar
- ½ c. salt
- ¼ t. garlic powder
- ¼ t. onion powder
- ¼ t. pepper
- Pellets for cooking (see Note)
Dry Rub
- ½ c. dark brown sugar
- 2 Tbls. coarse sea salt
- 4 t. black pepper
- 4 t. paprika
- 4 t. garlic powder
- 4 t. onion powder
- 2 t. dry mustard
Instructions
Mix brine ingredients in a large pot and place whole chickens in the brine. They should be totally covered (if not, you will need to turn them periodically). Cover pot and place in refrigerate for a minimum of 4 hours, ideally overnight.
Mix dry rub ingredients ahead of time, if using, and set aside until needed.
When ready to grill, remove chickens from the brine and pat dry. You can either grill them as is, or season them with a dry rub before grilling.
If using a dry rub, sprinkle it on top of the skin, then separate the skin from the meat and add a couple spoonful’s in between the meat and skin. Also sprinkle some inside the chickens.
Heat pellet grill or smoker to 185 degrees. When up to temperature, place chickens on a sturdy foil pan with a low rim and place on pellet grill.
Cook for 2 to 2-1/2 hours at 185 degrees, then increase heat to 225 degrees for an additional 2 to 2-1/2 hours. It should take about 5 hours for two 5 lb. chickens. Chicken should be at 170 degrees.
When chicken is cooked through, remove from grill and let rest for about 20 minutes, or until cool enough to handle. Remove chicken meat from the bones and discard the skin. You can leave chicken in large pieces or shred to your liking. Store in appropriate container
If desired, freeze some of the leftover chicken to use in other recipes (salads, soup, sandwiches, tacos, quesadillas, pasta dishes etc.)
NOTE: Flavored pellet choices to use for Chicken are Apple, Cherry, Hickory, Mesquite, Pecan or Alder.