Juicy Smoked Chicken | Electric Smoker Recipe
Learn how to make incredibly moist, tender, and flavorful smoked chicken on the pellet grill using a simple buttermilk brine.
Equipment
- 1 Electric Smoker
Ingredients
- 1 whole chicken cut into 8 pieces
- 2 cups buttermilk
- 2 tablespoons Kosher salt
Instructions
- The day before you want to smoke your chicken cut the whole bird into 8 pieces. 2 legs, 2 thighs, 2 breasts, and 2 wings.
- Stir 2 tablespoons of kosher salt into 2 cups of buttermilk to dissolve. Place the chicken pieces in a gallon-sized resealable bag and pour the buttermilk solution over the top.
- Seal the bag and squish the buttermilk all around the chicken. Place the bag in a glass bowl and put it in the refrigerator for at least 24 hours.
- Pull the chicken from the fridge at least an hour before you plan to cook it so that it can come to room temperature.
- Remove the chicken from the bag and dab off as much of the excess buttermilk as you can using paper towels. Coat in olive oil, kosher salt, garlic powder, and black pepper. Alternatively, you can use your favorite dry rub.
- Preheat your electric smoker to between 250-275°F.
- Place the chicken on your smoker skin side up. Close the lid.
- Cook at 250-275°F for 1-2 hours or until the thickest part of the breast reaches 160℉. At this point give it a generous coating of your favorite BBQ sauce. Close the lid and keep an eye on the temperature.
- The internal temperature of the chicken needs to reach 165°F in the breast and 175-180°F in the thickest part of the thigh before it's ready to come off the grill.
- Let the chicken rest for at least 10 minutes after you remove it from the smoker. Slather on some more bbq sauce and get ready to enjoy some of the best chicken you've ever had!
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.