Americana #1 : Smoked Whole Chicken

ALOHA! It’s been a while since the last post, but amongst the awesomeness of music festivals and memorial day we have been quite busy! But starting today, we here at are embarking on kind of a new series of tasty summer american fare that will keep your grills burning and cookout guests happy! In the words of the offspring……….Welcome To Americana! 🙂

The first meal that will (hopefully) be making your mouth water this summer is a whole smoked chicken! There are a million ways to smoke a chicken ,but there are always a few things that you need to do to make sure your bird comes out as juicy as a watermelon full of rum…..err…what?…nevermind,ha, those things are brining, and stuffing your bird! Brining will ensure your birds meat stays nice and juicy through the low and slow smoking process, and stuffing it will just add that extra flavor (as well as keeping it moist from the inside out). You can add whatever you like to the stuffing ( apples, actual stuffing, etc) and you can mix up the brine a little bit. This is just how we like to do it…..but if you try something else, tell us about it!

So here is our process for an amazingly KickAss smoked chicken your sure to love!


  • 1 whole 5-7 pound chicken
  • 2 lemons
  • 4 cloves of garlic
  • unsalted butter
  • 6 cups of water
  • 5-6 sprigs of rosemary
  • 2 tsp crushed red pepper
  • fresh cracked black pepper
  • paprika
  • cayenne pepper
  • 1/2 cup of salt
  • 1 Tbs of brown sugar
  • 1 Tbs of sugar
  • olive oil
  • large plastic bucket or 2.5 gallon bag


First for the brine. Put the water, sugar, rosemary, crushed red pepper, a few cranks of black pepper, and the salt into a pot and bring it to a boil. Once the salt is dissolved into the water, turn the heat off and let it come back down to room temp. While it’s cooling, take your bird out and place it in your bucket or plastic bag. Once at room temp, pour the brine over the bird and add in 1/2 of a cut up lemon. Place your chicken in the fridge and let it sit overnight.

Now, once your chicken has had time to soak up all that lovely flavor, take it out of the brine and pat it dry. Place it on a plate and then back in the fridge for at least an hour. This will help dry out the skin a little to make it crispy.

Next, take your bird out and stuff the inside cavity with cut up lemon, the garlic, and about 4-5 pats of butter. MMMMMM…..can you feel those calories yet? Then sprinkle paprika, cayenne, and black pepper over the outside of the chicken to your liking. After that….drizzle olive oil over the outside and rub it with your hands to make sure it gets all over the skin.

Now comes the fun part! Hopefully you’ve preheated your smoker to 250-260 degrees. Throw that chicken on the grill and let the smoke do its thing for about 2-3 hours, or until the breast meat is at 160 degrees. Once it’s fully cooked, take it off and let sit for about 20 minutes, if you can that is! I usually end up like the dad on “a christmas story” picking at the turkey. ha!

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