For brine: Combine 4 cups water, brown sugar, salt, and black peppercorns in a 16-quart stockpot. Cover and bring to a simmer. Simmer just until sugar and salt dissolve, stirring occasionally. Remove from heat. Stir 12 cups ice water into brine to cool.
Servings and Ingredients
|4 c. water plus 12 cups ice water, divded|
|1 c. Hy-Vee brown sugar, packed|
|¾ c. Hy-Vee kosher sea salt|
|1 tbsp. whole black peppercorns|
|1 (4-1/2-lb.) Hy-Vee True whole chicken, giblets removed|
|Hickory wood chips|
|¾ c. Big Moe Cason chicken rub|
Things To Grab
- 16-quart stockpot
- Paper towels
- Hy-Vee nonstick cooking spray
- 100 percent cotton kitchen string
Rinse chicken cavity. Add chicken to brine in stockpot; cover and refrigerate 8 to 12 hours.
Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of 270 degrees. Use wood chips and water pan as directed.
Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Spray chicken with cooking spray. Sprinkle inside and outside of chicken with chicken rub. Tie legs together with 100 percent cotton kitchen string.
Place chicken on a greased rack in smoker directly over water pan; close smoker. Smoke for 3 hours or until thermometer inserted into the breast reaches 165 degrees, adding wood chips as needed to maintain smoke. Let rest 10 minutes before serving.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for brined foods.