We only recommend products that we have used from companies that we trust! When you buy something using the retail links in our posts, we may earn a small commission.
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
*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.
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.