How to Smoke a Chicken

Ingredients

• 1/4 Teaspoon Allspice
• 1/4 Teaspoon Sea Salt
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Cumin
• 1 Teaspoon Paprika
• 1/2 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Ground Cloves
• 1 Whole Chicken 3-4 lbs
• 2 Cups of Apple Juice
• 1 Cup Apple Wood Chips

Directions

1. Rinse the chicken, take out any giblets, and dry it well. Combine all of the seasoning ingredients in a small bowl, stirring until the spices are evenly mixed. Rub that blend all over the chicken so the coating is even.
2. Bring the electric smoker to 215-230 degrees. When it reaches temperature, add the wood chips. Pour the apple juice into the drippings pan, set the pan on the lower rack, and put the chicken on the rack above it. Since you only want to open the smoker 1 time, make sure the chicken and drippings pan are both ready before you start.
3. Smoke the chicken for 1 hour for every pound, or until it reaches an internal temperature of 160-165 degrees.
4. Transfer the chicken to a cutting board and rest it for 6-10 minutes so the juices can settle back into the meat. Carve the chicken and serve.
5. If you are working with a bbq instead, put the wood chips in a tin pan, soaking the chips for 30-60 minutes first. Heat the grill to low-medium heat, using a thermometer inside the grill if needed to get the right temperature. Add a pan of apple juice as well, then smoke the chicken the same way.