Burgers

DIRECTIONS

Preparation
Some folks like to brine the chicken first.  I’m one of them.
Mix up your favorite brine recipe and place chicken in brine for up to 12 hours.
Remove and rinse with tepid water, pat dry with paper towels, truss the legs.

Method
Pre-heat the smoker or grill set for indirect heat and smoking box with wood chips – and achieve a consistent 200F – 225F degrees.  When the smoker is up to temperature and chips have begun to smoke place chicken inside.
Close hood and add wood chips as needed to maintain a blue smoke for about the first 2 hours.
Continue to smoke chicken until internal temperature achieves about 165F degrees in the leg and thigh regions...
Tent chicken with aluminum foil and rest. Chicken will continue to rise a bit in temp and finish cooking from internal heat.