It’s tender, incredibly juicy, and full of flavor. Take a few hours to brine the chicken, then it's stuffed with some onion, garlic, and lemon, and finally, rubbed with delicious chicken dry rub.
Pour water into a large pot that is big enough to keep your chicken submerged in brine. Stir in salt, sugar, and lemon slices and let salt and sugar dissolve.
Carefully submerge chicken into the brine solution and make sure it’s fully covered. Cover with a lid or plastic wrap and refrigerate for at least 4 hours (or overnight).
Stuff The Chicken:
Take chicken out of the brine and onto a rimmed baking sheet. (It’s easier to rub meats on a rimmed baking sheet than on a cutting board.)
Stuff the cavity with half a lemon, about half a yellow onion, and 3-4 garlic cloves. Bring the legs together and tie them with cooking twine.
Rub The Chicken:
Combine all ingredients for the chicken rub in a small bowl and mix it well.
Pat chicken dry with a couple of paper towels all around.
Generously rub it with the seasoning mix.
Smoking The Chicken:
Set up your smoker and get it to a steady 225°.
Insert a digital probe thermometer into the thickest part of the breast diagonally, not touching the bone. If you touch the bone, pull back just a little bit.
Open the lid, place the chicken on the grate, and close the lid right away.
Don't open the lid again until chicken is done. Chicken will take about 2 1/2 hours, depending on the size, and it’s done when it reaches 165°. (Large size chicken could take up to 5 hours.)
Take chicken off the smoker, place it on the cutting board and then, loosely tent it with a sheet of aluminum foil. Let it rest 20-30 minutes before cutting into it.
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Notes
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.