A succulent smoked chicken with a delicious pairing of beets, smashed potatoes and corn on the cob. Perfect for a Sunday feast.
- Prep Time : 45 minutes
- Cook Time : 4h 00 min
- Yield : A lot
- Whole Chicken - 3-5 lbs
- Olive Oil - Enough to coat the bird after it is brined and stuffed
- Yard Bird Brine
- Water - 1 gallon
- Salt - 1 cup
- Brown Sugar - 1 cup
- Peppercorns - 15 whole
- Fresh Garlic - 3 cloves
- Onion - 1 chopped
- Bay leaves - 3 whole - dried
- Fresh Apple - 1/2 of a whole apple, cut into wedges
- Fresh Lemon - 1/2 sliced into wedges
- Fresh Garlic Cloves - 3-4, smashed
- Onion - 1/4 medium, sliced
- Olive Oil - Approximately 2 Tablespoons
- Salt and Pepper - to taste
- enough for your party - Steamed on your stovetop or in a steamer
- Corn on the Cob
- enough for your party - Soaked in water and then smoked, grilled or boiled on the stovetop.
- Red Potatoes
- enough for your party - Grilled and then broiled in the oven
- Olive Oil - Brush to lightly coat potatoes
- Salt and Pepper - to taste
- herbs of choice - fresh or dried, sprinkled onto potatoes
- enough for the chef at least!
*Read through the entire recipe before starting as to understand the whole process.
Day 1 (of 2 - if brining the bird, which is strongly suggested)
Brine the whole chicken overnight if possible in the brine solution stirring several times throughout.
For the Brine: 1 gal of water, 1 C of salt, 1 C of brown sugar, 15 whole peppercorns, garlic, onion and 3 bay leaves.
Bring 1/2 of your water and all the salt, sugar and other spices to a boil in order to combine. Now cool with other half of water and bring the brine down to ~40 deg F. Brine chicken overnight in fridge.
The next day:
Make the stuffing
½ of your favorite apple sliced into wedges
½ lemon sliced into wedges
3-4 garlic cloves smashed
¼ onion sliced up
Toss above ingredients in olive oil, salt and pepper.
Rinse the bird off, pat dry and let it warm up on the counter as not to shock the meat when you put it in the smoker; discard brine. Stuff interior with above recipe. Coat exterior of bird with olive oil then rub your spice blend on (spices of your choice). Place in 225 Deg F smoker and drink beer; every hour or so spritz olive oil on bird to promote a crispy skin. When bird is 2/3 of the way done, put your corn (still in husks; I soak my corn in the husk for 30 minutes before putting in the smoker so it doesn't dry out) and potatoes in the smoker. Steam beets until fork tender.
When potatoes become fork tender, remove and smash them between two sheets of wax paper with a coffee mug. Put now smashed potatoes on a cookie sheet, brush with olive oil and season well (both sides); finish in oven under broil to crisp up ~5 min.
The trickiest part is timing all the dishes! Chicken is done when thickest part of bird reaches 165 Deg F. Should be around 2.5-3.5 hrs depending on size of chicken. Let chicken rest for at least 15 minutes.
SpicyGal.com is sending out a HUGE thank you to Evan, who has sent us numerous delicious recipes. This one is amazing and we just know you’ll love it as much as we did! And isn’t the picture he posted so drool worthy?!?