American smoked chicken

Ingredients for 8 servings:

• 2 chickens, whole, approx. 4 kg total weight, cut in halves
• some vegetable oil
• 7 ½ liters of water
• 820 g salt
• 100 g sugar, white or brown, according to taste
• 2 tbsp paprika powder
• 1 tbsp black pepper, ground
• 2 tbsp onion powder or onion granules
• 1 tbsp white sugar
• 1 tbsp paprika powder
• 2 tsp parsley, dried
• 1 tsp garlic powder or garlic granules
• 1 tsp oregano, dried
• 1 tsp black pepper, ground
• ½ tsp cayenne pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours 15 minutes; Cooking/baking time approx. 4 hours; Total time approx. 12 hours 55 minutes

Smoked Chicken

For the brine, add salt and sugar to the water and mix well. Then add the paprika and pepper and mix. Place the halved chickens in the brine and let them sit for at least 8 hours. Then rinse the pieces with cold water and pat dry. For the rub, mix all ingredients thoroughly. Brush the chicken pieces with oil and rub them with the rub. Prepare the smoker (applewood is best!). Place the chicken halves in the smoker at 110 to 115 degrees, skin-side up, for 2 to 4 hours. It is best to use a meat thermometer. When the temperature in the breast reaches 73 degrees and in the thighs reaches 79 degrees, the chickens are done and can be removed from the smoker. Let the chickens rest for 15 minutes before serving. Note: The smoked chickens are also great for sandwiches. Simply slice the meat finely, toss with your favorite barbecue sauce (e.g., Bull’s Eye Barbecue Sauce, recipe in my recipe list), and place it on a bun, top with a few slices of gherkin. Or spread Ritz Crackers with herb cream cheese and place cold chicken on top, garnishing with paprika.