Smoked Chicken

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Dry-brined chicken smoked with a barbecue sauce glaze, offering a sweet and smoky flavor.

01:00:00 total

Serves 4

medium

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Recipe by

Andy Cooks

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Ingredients

chicken - as needed (pieces for smoking, seasoned with salt and pepper)
barbecue sauce - as needed (for glazing)

Instructions

Dry Brine: Season chicken with salt and pepper, and let it rest in the fridge for 2-8 hours.
Smoke: Smoke at 110°C until internal temperature reaches 65°C, about 45 minutes.
Glaze and Finish: Increase heat, glaze with barbecue sauce, and cook until the internal temperature reaches 75°C.

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