Smoked Chicken on the Backwoods Smoker

Instructions

1. Brine the chicken using a classic salt water brine.
2. Remove the chicken from the brine onto a platter. Pat dry.
3. Return to the refrigerator uncovered for several hours until the chicken is completely dry.
4. Rub the chicken with BBQ rub inside the cavity as well as under and on the skin.
5. Smoke the chicken at 300 degrees in a smoker. We use a Backwoods Smoker Fatboy or a Weber Smokey Mountain AKA WSM. The chicken is done when it reaches an internal temperature of at least 165 degrees (Amy prefers chicken cooked to a higher temperature). This should take approximately 1 to 1/2 hours. If you are using a gas or charcoal grill, cook the chicken on indirect heat.
6. Remove the chicken from the smoker. Pull, chop, or cut into pieces. Enjoy!