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Prepare the chicken brine as directed in the brine recipe (link is in the ingredients list). Brine the chicken for 24 hours.
If you're short on time, you can skip brining the chicken and still have a good result.
Preheat the smoker to 250 degrees F. Load the smoker with apple wood chips or wood chips of your choice.
Remove the chicken from the brine and pat dry. Tuck the wings underneath the chicken and tie up the legs with kitchen twine.
Place the chicken in a disposable aluminum pan and coat the chicken with the spice rub. Be sure to loosen the skin and rub some of the seasoning directly onto the meat underneath the skin.
Place the chicken in the smoker. Smoke for 3.5-4.5 hours or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. You will need to replenish wood chips during the cook time, so keep an eye on your smoker.
Remove the chicken from the smoker and let it rest for 10 minutes.
Place the chicken on a platter. Garnish with parsley if desired. Carve the chicken, then serve.