Farmstead Smoked Whole Chicken

IngredientsFor the Brine:

• 1 whole chicken
  
• 8 cups water
  
• ½ cup apple cider vinegar
  
• ⅓ cup kosher salt
  
• 1 tbsp black pepper
  
• 1 onion, quartered
  
• 4–5 garlic cloves, smashed
  
• 1 tbsp paprika
  
• 1 tsp dried thyme
  
• 1 tsp dried rosemary
  
• 2 bay leaves
  

For Smoking:

• Dijon mustard (binder)
  
• Smokin’ Rooster seasoning (generous coating)
  

Instructions1. Make the Brine

1. In a large pot or container, combine water, apple cider vinegar, salt, pepper, onion, garlic, paprika, thyme, rosemary, and bay leaves.
   
2. Stir until the salt dissolves.
   
3. Submerge the whole chicken completely in the brine.
   
4. Cover and refrigerate for 12–24 hours.
   

2. Prep the Chicken

1. Remove the chicken from the brine and discard the brine.
   
2. Pat the chicken very dry with paper towels—this helps the smoke stick and the skin crisp.
   
3. Rub a thin layer of Dijon mustard all over the chicken as a binder.
   
4. Coat the entire bird generously with Smokin’ Rooster seasoning, including under the wings and inside the cavity.
   

3. Smoke the Chicken

1. Preheat your smoker to 250°F.
   
2. Place the chicken breast-side up on the smoker.
   
3. Smoke for 3–4 hours, or until the internal temperature reaches 165°F in the breast and 175°F in the thigh.
   
4. Optional: Increase smoker temperature to 325°F for the last 20 minutes for extra-crispy skin.
   

4. Rest & Serve

1. Remove the chicken from the smoker and let it rest for 10–15 minutes.
   
2. Carve and enjoy the juicy, smoky, herb-and-spice-packed goodness.