Recipe

11 INGREDIENTS • 7 STEPS • 9HRS

Soak and Smoke Chicken

Name: Soak and Smoke Chicken
Total time: PT32400.0S
Yield: 8
Ingredients: 1 Whole Chicken; 1 gallon Water; 1 cup Salt; 1 cup Granulated Sugar; 2 tablespoon Salt; 2 tablespoon Brown Sugar; 2 tablespoon Garlic Powder; 1 tablespoon Ground Black Pepper; 1 tablespoon Paprika; 1 teaspoon Fresh Rosemary; 1 splash Olive Oil

4

2 ratings

This smoked chicken recipe will change the way you eat chicken forever.

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Soak and Smoke Chicken

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LodgeCastIron

Founded in 1896, our family-owned company produces the largest selection of American-made cast iron cookware.

http://www.lodgemfg.com

This smoked chicken recipe will change the way you eat chicken forever.

9HRS

Total Time

$4.57

Cost Per Serving

Ingredients

Servings

8

US / Metric

1

Whole Chicken, thawed

16 cups

Water

1 cup

Salt

1 cup

Granulated Sugar

2 Tbsp

Salt

2 Tbsp

Brown Sugar

2 Tbsp

McCormick® Garlic Powder

1 Tbsp

1 Tbsp

1 tsp

1 splash

Nutrition Per Serving

VIEW ALL

Calories

244

Fat

5.2 g

Protein

18.8 g

Carbs

31.2 g

Add to plan

Soak and Smoke Chicken

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LodgeCastIron

Founded in 1896, our family-owned company produces the largest selection of American-made cast iron cookware.

http://www.lodgemfg.com

Cooking InstructionsHide images

step 1

Mix together the Water (16 cups), Salt (1 cup), and Granulated Sugar (1 cup) until dissolved in a large pot or another container.

step 2

Add the Whole Chicken (1) and enough water to cover, then place in the refrigerator for 4 hours.

step 3

Rinse the chicken and pat dry. Allow to thaw if needed.

step 4

Combine the Salt (2 Tbsp), Brown Sugar (2 Tbsp), McCormick® Garlic Powder (2 Tbsp), Ground Black Pepper (1 Tbsp), Paprika (1 Tbsp), and Fresh Rosemary (1 tsp) in a bowl.

step 5

Rub the entire chicken with Olive Oil (1 splash) and sprinkle liberally with the spice rub mixture.

step 6

Place the chicken in a cast iron skillet and smoke between 225 and 250 degrees F for 3.5 to 4 hours, until breast meat reaches 165 degrees F.

step 7

Remove to a platter, tent with foil, and allow to rest for at least 20 minutes.