Smoked chicken is like liver. You either love it or hate it.
Let the Bird soak 24 hours in the brine, then air-dry that puppy in the fridge, and finally, 2-4 hours prior to smoking, rub that dirty bird down with the dry rub.
1 whole chicken
¼ c. brown sugar
1/8 c. salt
1/2 gallon water
Brine, soak in a large bag or cooler for 24 hours.
Rub: (I use the one below)
½ c. white sugar
½ c. T light brown sugar
¼ c. salt
3 tbsp. garlic powder
3 tbsp. onion powder
¼ c. dried thyme leaves
After brine process, dry rub the bird 2-4 hours prior to smoking.
I use Apple Wood
Fire up the Kamado for indirect heat.
I keep my Kamado between 225-250 degrees
2-3 hours cook time
When the breast reaches 165, take it off and let it stand for 45 minutes under tin-foil.