Dry Rub Smoked Chicken
- whole chicken
- 3 tsps salt
- 2 tsps paprika
- 2 tsps brown sugar
- 1 1/2 tsps black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- apple cider vinegar
-
Make the dry rub by combining the salt, paprika, brown sugar, black pepper, onion powder, garlic powder, dried thyme, and cayenne pepper in a small bowl and mix well.
-
Clean and pat dry the chicken, and let rest to come to room temperature.
-
Drizzle the chicken with oil, then apply an even coating of the rub.
-
Truss the legs with kitchen twine and tuck the wings’ tips underneath/behind the back of the bird.
-
Preheat the smoker to 275°F.
-
Place the chicken on your smoker breast side up, and cook for about 2 hours.
-
After the first 45 minutes, check on the chicken, and give it a spray of apple cider vinegar.
-
After 1.5 hours, rotate the chicken so that it cooks evenly and give it another spray. Cook until the internal temperature of the chicken reads 165°F at the thickest part of the breast, and 175°F at the thickest part of the thigh (make sure that the thermometer is not hitting a bone to get a correct reading). This should take approximately 2 hours.
-
Once cooked, remove the chicken from the grill and let it rest for 20 minutes.
-
Serve with Suhru Ember and enjoy!
