Smoked Chicken

Rub: option 1 (if brining don't add salt)
2 Tbl salts
1 Tbl garlic powder
1 tsp onion powder
1 tsp ground thyme
1 tsp rubbed sage
1 tsp paprika
1 tsp black pepper


Brine:
1 gallon water
3/4 cup kosher salt
2/3 cup brown sugar

bring water to boil, dissolve salt and sugar. let dissolve. then brine.

Whole chicken brine for 10 hours.
Chicken parts brine for up to 2 hours.




Directions:

1. Brine chicken
2. pat dry
3. Prepare smoker
1. target temp 250 -300F
2. apple wood
3. safe to eat temp 
4. Chicken breast = 1-2 hours
5. Quarters = 1 - 2 hours
6. Thighs = 1.5 hours
7. Whole = 2 - 3 hours
8. Wings = 1.25 hours
4. Smoke until meat has reached target temp