Dinner for today will be something new in the smoker.  I wanted to try smoking a whole chicken in the smoker (since they were on sale it is two chickens).  This is an adaption of a recipe by Bobby Flay for his Tuscan rosemary smoked chicken.  He has some of the best smoked recipes out there. The first thing you do with the chicken is to prepare a brine for them

Brine mix:

• 4 chicken bullion cubes or 4 cups of chicken broth
• 1 cup non-iodized salt
• 1/2 cup honey
• 2 Tablespoons sugar
• 2 tablespoons whole peppercorns
• 10 sprigs of fresh rosemary(mine were about 3-4 inches long)
• 1 head of garlic diced/crushed

Bring 3 quarts of water to a boil, and add in all the brine ingredients.  Make sure all of the salt, honey and sugar are dissolved, then remove from heat.  Add in some ice to bring the brine down to room temperature. Pour into a container and refrigerate for 3 hours.  I put mine in a small cooler and added extra ice to keep it cold while it brined.  For a crispy skin rinse dry and let air dry in your refrigerator for 2 hours.  I am not a skin fan so I did not let mine dry before putting into the smoker.  Right before you put the chicken in the smoker rub them with oil.  Preheat your smoker to 275 degrees and then cook for 1.5-3 hours depending on how big the chicken is.  Mine went the full 3 hours.  The wood for smoking is hickory and rosemary stem mixed together.

Delicious chicken for tonight’s dinner.

To go to the recipes page please click the link

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