Categories: Smoker
Ingredients
- 1 cup pure maple syrup
- 1 cup kosher salt
- 3 garlic cloves, smashed
- 10 sprigs fresh thyme
- 2 lbs. ice
- 3- to 4-lb. whole chicken
- 3 tbsp. Pork Rub (see recipe)
Directions
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In a large stockpot, combine 1 gallon water, the maple syrup, salt, garlic and thyme. Bring the mixture to a boil over high heat, occasionally stirring to combine the ingredients. Remove the pot from the heat and dump in the ice to quickly cool the contents. Let the brine and pot cool.
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Lower the chicken into the brine, keeping it submerged below the surface with a plate weighed down with a heavy can. Refrigerate overnight.
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Prepare and preheat smoker to 325.
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Remove the chicken from the brine, pat dry with paper towels and season inside and out with the pork rub.
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When the temp in the smoker reaches 325 and the smoke is running clear, add the chicken. Cook until the chicken reaches an internal temp of 160 at the meaty part of the leg, about 1 1/2 hours. For the best results, use a probe thermometer to continually monitor the meat’s temp.
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Transfer the chicken to a cutting board. Loosely tent it with foil and let rest 10 minutes before carving and serving.