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Brined, smoked and roasted chicken

Don’t be fooled; these brined, smoked, and roasted birds are 10 pounds grain-fed chickens from our local farm.

Yes, grilling big poultry meat can be a challenge, but if you can rely on a quality BBQ such as my Woodcreek 4-in-1 pellet grill by Cuisinart, along with a great recipe, you will get a flavourful, juicy and crispy chicken.

Impress your guests and take your chicken to the next level!

Smoked Roast Massive Chicken

Print Recipe
Prep Time 15 mins

Equipment

  • Pellet Grill
  • Large food-safe container
  • Paper towel
  • Butcher's string

Ingredients
  

Chicken

  • 1 whole chicken 10+ pounds grain-fed chicken
  • 2 tbsp olive oil
  • 1 mandarin quartered
  • 1 lemon quartered
  • 1 sprig fresh rosemary
  • 1 yellow onion quartered

Brine

  • 1 gal cold water around 3.8 liters or 16 cups
  • 1/2 cup kosher salt cut 50% if using regular table salt
  • 1 cup brown sugar light
  • 1/4 cup garlic powder
  • 2 lemons sliced
  • 2 mandarins sliced

Rub

  • 1/2 cup coarse sea salt
  • 1/2 cup ground pepper
  • 1/2 cup garlic powder
  • 2 tbsp Cuisinart’s Blue Ribbon Chicken Seasoning

Instructions
 

Brine

  • To prepare the brine, bring half of the water to boil and add the sugar, kosher salt, and garlic powder. Stir frequently until the sugar and salt have dissolved, then allow the brine to cool down.
  • Once the mixture is at room temperature, add the rest of the water, the lemons, and the mandarins. Refrigerate to cool the mixture down at 40° F or below before adding the chicken.
  • Remove any giblets that may be inside the chicken cavity, and discard (I like to keep and use them for my stock). Add the chicken in the brine, cover, and refrigerate overnight.
  • Once brining is done, rinse the meat under cold water for about 5 minutes to remove any excess salt, then pat dry with a paper towel.

Rub

  • Combine the salt, pepper, and garlic powder together in a small container and whisk well, to fully blend all the ingredients together.
  • Transfer to an airtight container, I like to use the Cuisinart's shaker.

Chicken preparation

  • Brush a light layer of olive oil on all surfaces of the chicken, It will help the rub to stick better and gives a crispy skin.
  • Cover the entire chicken generously with the salt, pepper, and garlic mixture. I like to sprinkle some rub into the cavity of the chicken as well.
  • Add the quartered onion, lemon, and mandarin with the rosemary sprig inside the cavity.
  • Tuck wings under the chicken and tie drumsticks together. As the chicken is very big, I also recommend tying the wings. It will help the chicken to cook more evenly.

Smoke and Roast

  • Fill the pellet hopers with Cherry Rum Cuisinart's Pellets and preheat the grill to 250°F.
  • Place the chicken directly on the grill grates. Smoke at 250°F for about 90-120 minutes, or until internal temperature reaches 145°F.
  • Increase the pellet grill temperature at 350°F, then grill for about 60 minutes, or until the thickest part of the breast reaches an internal temperature of 165°F.
  • Remove the chicken from the pellet grill and let it rest for 15 minutes.
  • Place the chicken on a serving platter with a pile of smoked potatoes and carrots. Carve, serve and enjoy!
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