Categories: Grilling
Ingredients
- 2 cups apple cider
- 1/4 cup apple cider vinegar
- 1/2 cup dark brown sugar
- 1/2 cup kosher salt
- 1/4 cup honey
- 2 bay leaves
- 3 1/2 lb. whole chicken
- 3 tbsp. sweet smoky dry rub
- 1 to 2 cups Applewood chips
Directions
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Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
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Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
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Preheat a grill to medium low and prepare for indirect cooking. Meanwhile, soak the Applewood chips in water, 30 minutes; drain.
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Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
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When the grill registers 275, add the wood chips. Sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175, about 2 hours.
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Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.