- 1
Ingredients
- Rub:
- 1 3-5 pound chicken
- 1 lemon
- 1 medium yellow onion
- 3 cloves garlic (whole)
- 4-5 fresh thyme sprigs
- 1 tablespoon crushed garlic
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Brine:
- 1 cup kosher salt
- 1 cup brown sugar
- 1 gallon water
- Prep 59 mins
- Cook 4 hrs 23 mins
- Ready in 5 hrs 22 mins
- Serves 5-6
Preparation
Step 1
To brine the chicken, dissolve the kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight.
When ready to cook, start the grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 and preheat, lid closed, for 10 to 15 minutes.
While the grill is preheating, remove the chicken from the brine and pat it dry. Rub it with the garlic, onion powder, salt and pepper. Next stuff it with the lemon, onion, garlic, and thyme. Tie the legs together. Place it on the grill and let it smoke for 2 ½ to 3 hours. The chicken is done when it reaches an internal temperature of 160 degrees. Let it rest 15 to 20 minutes before carving.