Applewood-Smoked Chicken Recipe

Applewood-Smoked Chicken Recipe

Recipe courtesy of Lee Ann Whippen

Watch how to make this recipe.

Level: Intermediate

Yield: 2 to 4 servings

Total: 3 hr (plus 6 hr brining)

Active: 45 min

Florida may not have its own distinct barbecue style, but Lee Ann Whippen is someone who could very well change that. In 1996, she earned her certification as a Kansas City Barbecue Society judge alongside her father, Jim "Trim" Tabb. Since then, she's been running pits at restaurants and competing in barbecue championships. She also made history as the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she puts a barbecue spin on Floridian classicsher signature deviled pig is a twist on Tampa's famous deviled crab croquettes.

Ingredients

• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 1/2 cup packed dark brown sugar
• 1/2 cup kosher salt
• 1/4 cup honey
• 2 bay leaves
• 1 3 1/2-pound whole chicken
• 3 tablespoons sweet-smoky dry rub (such as Trim Tabb's Pig Powder)

You'll Also Need: 1 to 2 cups applewood chips

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Directions

1. Make the brine: In a medium saucepan, whisk together 2 cups water, apple cider, vinegar, brown sugar, salt, and honey until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Pour into a large glass bowl or other heatproof container and refrigerate until chilled, about 1 to 2 hours.
2. Place the chicken in the brine, ensuring it is fully covered. Refrigerate for at least 6 hours, or overnight for best results.
3. Preheat a grill to medium low and set up for indirect cooking: For a gas grill, preheat the grill, then turn off half the burners. For a charcoal grill, light the coals and pile them to one side; place a disposable aluminum drip pan under the grates on the unlit side. Meanwhile, soak the applewood chips in water for 30 minutes, then drain.
4. Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and coat generously with the dry rub.
5. When the grill reaches 275F, add the wood chips: On a gas grill, fill a smoker box with the chips and follow the manufacturer's instructions; on a charcoal grill, scatter the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover and smoke until the meat is no longer pink near the bone and a thermometer inserted into the thickest part of the thigh reads 175F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed to maintain a temperature of around 275F).
6. Transfer the chicken to a cutting board and let rest for at least 15 minutes before carving.

Photograph Ralph Smith