Ingredients
- 2 quarts water
- 9 tblsp bourbon divided
- 1/4 cup packed dark brown sugar
- 3 tblsp kosher salt
- 2 quarts ice water
- 1 tblsp black pepercorns
- 1 tblsp coriander seeds
- 3 bay leaves
- 3 garlic cloves, peeled
- 1 small onion, quartered
- 1 small fuji apple, cored and quartered
- 1 lemon quartered
- 1 (4lb) whole chicken
- 2 cups applewood chips
- 1/2 teaspoons freshly ground black pepper
- Cooking spray
- 1 tblsp butter, melted
Preparation
Step 1
1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a alrge dutch oven; bring to a boil, stirring until salt an dsugar dissolve. Add ice water and next 7 ingredients (through quartered lemon); cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.
2. Soak wood chips in water for 1 hour; drain.
3. Remove chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard bring and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved apple, lemon, onion, and garlic to chicken cavity. Life wing tips up and over back, and tuck under chicken. Tie legs.
4. Remove the grill rack, and set aside. Prepare grill for indirect grilling/smoking. Set temperature to 275.
5. Coat grillr ack with cooking spray; place rack on grill. Place chicken, breast side up on grill rack over foil pan on unheated side. Combine the remaining 1 talbespoon bourbon and butter; baste chicken with bourbon mixture. Close grill lid; cook chicken for 2 hours at 275 or until thermometer inserted into meaty part of thigh registers 165. Place chicken on a platter; cover loosely with foil. Let stand 15 minutes. Discard skin before serving