• Brine Ingredients
• 1 c kosher salt
• 1 c brown sugar
• 1 qt water

• Smokee
• whole chicken, 2-4 lbs

• Aromatic Ingredients
• ½lemon, cut into chunks
• ½ white onion, cut into chunks
• 2 sprigs fresh thyme, coarse chop

• Rub
• olive oil
• Poultry Rub, no salt version

Combine brine ingredients and heat to dissolve dry stuff. Cool. Brine chicken over night.

Remove chicken from brine, rinse, and dry.

Stuff the aromatic ingredients in the cavity.

Brush outside of chicken with oil and apply rub. Work under the skin, where possible.

Smoke chicken at 225° until 170° at thigh. This can take 4-6 hours, depending on lots of things.

Preparation time: 12-24 hours
Cook time: 4-6 hours

Memphis Grills