Craig Morgan’s Sweet-Spicy Smoked Chicken
- One 4–5 pound chicken, split in half along the backbone
- 1 gallon water
- 1 cup salt
- 1 cup brown sugar
- 2 tbsp. fresh thyme
- 2 tbsp. fresh rosemary
- 2 tbsp. thyme
- 2 tbsp. oregano
- 1 tbsp. kosher salt
- 2 tbsp. granulated garlic
- ¼ cup maple sugar or brown
- 1 tsp. chili powder
- 1 tsp. cayenne pepper
- Pour water, salt, sugar and herbs into a large bowl and add the chicken, making sure it’s under the surface. Brine overnight for a minimum of four hours.
- Drain, rinse and pat the chicken dry. Discard brine.
- Place rub ingredients in a bowl and mix well.
- Preheat smoker or grill to between 225° and 240°.
- Brush chicken with oil or spray with cooking spray, then apply the rub.
- Place both halves on smoker or barbecue grill and cook for one hour. Turn over and rotate chicken halves 180° and continue cooking.
Chicken is done when a meat thermometer inserted into the thickest part of the breast registers 150°. Cover chicken and let rest for 10–15 minutes. Cut in quarters and serve.