This smoked chicken is made with a whole bird that’s either brined or massaged with a marvelous dry rub and is slowly cooked in a smoker or the grill
Simple and easy. Here’s how to make it at home. Adapted from Joe Carroll | Nick Fauchald | Feeding the Fire | Artisan, 2015 “This smoked chicken makes me giddy!” Those were the exact words typed by one of our most trusted recipe testers, Larry Noak, moments after he hauled his bird off the smoker. Crisp skin, succulent meat, pervasive smokiness, a pronounced yet impeccably balanced spice rub—all traits we covet in a smoked chicken recipe. We can understand why he got a little giddy. We think you will, too. To make this smoked chicken recipe, the authors simply took a dry rub and turned it into a brine. You can make this the same way or you can skip...
