2 Tbs. Kosher Salt
3 Tbs. Brown Sugar
3 tsp. Paprika
3 tsp. Black

Whole Chicken
Olive Oil
8 Leaves Fresh Basil

Flavor Infusion Reservoir Ingredients:
1 Tbs. Tarragon
1 Tbs. Thyme
2 c. White Wine


Combine salt, brown sugar, paprika and pepper in a bowl. Set aside. Remove giblets and neck from chicken and rinse chicken. Pull skin away from chicken and insert fresh basil leaves. Rub chicken on all sides with olive oil. Sprinkle rub mixture on all sides of the chicken. Add the wine, tarragon and thyme to the flavor infusion reservoir. Use the probe to cook the chicken to an internal temperature of 170°. Place the flavor infusion reservoir in the bottom of the smoker, next to the wood box. Use 2 oz. of Hickory Wood. When the chicken reaches the desired internal temperature, remove, slice and serve.

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