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Our Mason-Dixon Smoked Chicken is a huge hit with our family. Because it is so easy to prepare, we make it very often. In addition, if there are leftovers, this chicken can be transformed into many additional amazing dishes. My personal favorite is smoky chicken salad, but there are so many other uses!
Our Mason-Dixon Smoked Chicken all starts with a simple, but tasty, brining process. Check out our Simple Guide To Brining Meats or Sweet & Savory Poultry Brine posts for the recipe! You will have to plan ahead for this recipe, but the preparation is definitely worth the investment!
- Cook Brine: 2 Hours
- Brine Time: 8-12 Hours
- Prepare Chicken: 1 Hour
- Smoking: 3-4 Hours
- 3-4 Pound Whole Chicken
- 4 Quartered Lemons – Divided*
- Rosemary Bunch (Fresh) – Divided*
- Thyme Bunch (Fresh) – Divided*
- Parsley Bunch (Fresh) – Divided*
- 4-5 Garlic Cloves – Peeled & Smashed
- 1 TBSP Whole Black Peppercorn
- 4 Bay Leaves
- ½ Cup Honey
- 10 TBSP Coarse Kosher Sea Salt
- 10 Cups Water
*Split the lemons and the herb bunches in half and use 2 lemons and half the herbs in the brine and the other half during cooking.
Sweet & Savory Poultry Brine: 2 Hours
Brine Time: 8-12 Hours
Prepare Chicken: 1 Hour
- Remove chicken from brine.
- Rinse and pat dry.
- Allow to rest for 1 hour.
- Insert reserved lemons and herbs into body cavity.
- Truss the chicken with twine.
- Set smoker temp to 225 degrees.
- Add chicken to top rack.
- Insert meat thermometer.
- Close smoker door.
Continue to check the your smoker box with chips/chunks. Also check your water pan regularly to ensure adequate moisture. Smoke chicken to 165 degrees internal temperature.
- Remove the chicken from smoker.
- Allow to rest for 20 minutes.
- Remove lemon and herbs from cavity before serving.
Mason-Dixon Smoked Chicken is a family favorite!!! Even the pickiest eaters will fall in love with this sweet, savory and smoky chicken recipe!
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