Grilling

Soak & Smoke Chicken

Lodge Cast iron / September 14, 2016

Patience is a virtue, especially when making great BBQ. The seductive smell of wood smoke permeates meat over hours of slow, indirect heat, developing compound flavors and textures. Smoking is a great way to turn a relatively cheap cut into fancy fare that is well worth the wait.

Prep Time

4.5 hours

Cook Time

3.5 - 4 hours

Servings

4 - 6

Ingredients

  • One whole chicken (about 4lbs.)
Brine Ingredients
  • 1 gallon water
  • 1 cup salt
  • 1 cup sugar

Rub Ingredients
  • 2 tbsp salt
  • 2 tbsp brown sugar
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp rosemary

Preparation

  1. Mix together the brine ingredients until dissolved in a large pot or other container.
  2. Add the chicken and enough water to cover. 
  3. Place in the refrigerator for 4 hours.
  4. Rinse the chicken and pat dry. Allow to thaw if needed.
  5. Combine the rub ingredients in a bowl (or use store-bought). 
  6. Rub the entire chicken with olive oil and sprinkle liberally with the rub mixture.
  7. Place the chicken in cast iron skillet and smoke between 225 and 250 for 3.5 to 4 hours, until breast meat reaches 165.
  8. Remove to a platter, tent with foil, and allow to rest for at least 20 minutes.

Tip:
Don’t own a smoker? You can transform any grill into a slow smoking BBQ machine. The key is indirect heat and smoldering wood chips. Just place the food as far from the heat as possible, add a cast iron dish filled with hardwood chips directly on the burner or charcoal, and close that lid!

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Soak & Smoke Chicken

By Lodge Cast iron

Prep Time: 4.5 hours

Cook Time: 3.5 - 4 hours

Servings: 4 - 6

Ingredients

  • One whole chicken (about 4lbs.)
Brine Ingredients
  • 1 gallon water
  • 1 cup salt
  • 1 cup sugar

Rub Ingredients
  • 2 tbsp salt
  • 2 tbsp brown sugar
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tsp rosemary
Soak & Smoke Chicken

Preparation

  1. Mix together the brine ingredients until dissolved in a large pot or other container.
  2. Add the chicken and enough water to cover. 
  3. Place in the refrigerator for 4 hours.
  4. Rinse the chicken and pat dry. Allow to thaw if needed.
  5. Combine the rub ingredients in a bowl (or use store-bought). 
  6. Rub the entire chicken with olive oil and sprinkle liberally with the rub mixture.
  7. Place the chicken in cast iron skillet and smoke between 225 and 250 for 3.5 to 4 hours, until breast meat reaches 165.
  8. Remove to a platter, tent with foil, and allow to rest for at least 20 minutes.

Tip:
Don’t own a smoker? You can transform any grill into a slow smoking BBQ machine. The key is indirect heat and smoldering wood chips. Just place the food as far from the heat as possible, add a cast iron dish filled with hardwood chips directly on the burner or charcoal, and close that lid!

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/soak-smoke-chicken