Categories: Grilling

Ingredients

• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 1/2 cup dark brown sugar
• 1/2 cup kosher salt
• 1/4 cup honey
• 2 bay leaves
• 3 1/2 lb. whole chicken
• 3 tbsp. sweet smoky dry rub
• 1 to 2 cups Applewood chips

Directions

1. Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.

2. Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.

3. Preheat a grill to medium low and prepare for indirect cooking. Meanwhile, soak the Applewood chips in water, 30 minutes; drain.

4. Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.

5. When the grill registers 275, add the wood chips. Sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175, about 2 hours.

6. Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.

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