Kamado Smoked Yardbird

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Kamado Smoked ChickenKamado Smoked Chicken

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.


Lump Charcoal

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.


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