Looking for a mouthwatering smoked whole chicken recipe? Look no further! Camp Chef has the perfect recipe to satisfy your cravings.
Course
Main Course
Prep Time20minutes
Cook Time3hours
Brining2hours
Servings4
Ingredients
For the Chicken:
1whole chicken4-5 pounds
1tablespoonpaprika
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsalt
1/2teaspoonblack pepper
1/4teaspooncayenne pepperoptional
For the Brine:
1/4cupkosher salt
1/4cupbrown sugar
1quart4 cups cold water
For the BBQ Sauce:
1cupketchup
1/4cupapple cider vinegar
1/4cupbrown sugar
2tablespoonsWorcestershire sauce
1tablespoonpaprika
1/2teaspoongarlic powder
1/2teaspoononion powder
1/4teaspooncayenne pepperadjust to taste
Salt and black pepper to taste
Instructions
Brining (2-4 Hours)
Combine the kosher salt, brown sugar, and cold water in a large mixing bowl. Stir until the sugar and salt dissolve.
Place the whole chicken into a Ziplock bag or a brining container and pour the brine mixture over it. Seal the bag or container and refrigerate for 2-4 hours. This step is optional but highly recommended as it adds flavor and moisture to your chicken.
Homemade Rub
Mix the paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if you want a little heat).
Remove the chicken from the brine, rinse it, and pat it dry with paper towels.
Generously sprinkle the homemade rub all over the chicken, inside and out, making sure to get it under the skin for maximum flavor.
Firing Up the Camp Chef
Preheat your Camp Chef pellet grill to 225-250°F. Set it up for indirect grilling/smoking.
Smoking the Chicken
Place the seasoned chicken on the grill grates breast side up. Close the lid and let it smoke for about 2-3 hours.
If you'd like, spritz the chicken with a bit of apple juice every 30-45 minutes to keep it moist.
Preparing the Homemade BBQ Sauce
While the chicken is smoking, let's make that finger-licking homemade BBQ sauce. Combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, paprika, garlic powder, onion powder, and cayenne pepper in a small saucepan. Whisk it all together.
Place the saucepan over low heat and simmer for about 10-15 minutes, stirring occasionally. Season with salt and black pepper to taste.
Remove from heat and set the sauce aside.
Crank Up the Heat
About 2.5 to 3 hours into the smoke, crank up the heat on your grill to around 375°F. This will help crisp up that delectable skin.
Final Touch and Serving
Continue to cook the chicken at the higher temperature until it reaches an internal temperature of 165°F in the thickest part of the meat, which should take about 20-30 minutes more.
Once it's done, remove your beautifully smoked whole chicken from the grill, and let it rest for a few minutes.
Carve it up and serve it hot with that homemade BBQ sauce on the side. You've just created a masterpiece from scratch!