Brining and Smoking - Whole Chicken

Brining and Smoking - Whole Chicken


Author | Daniel Barrett, creator of Four Monkeys BBQ Rubs

  • Cooked on a Green Mountain Grill


  • 1 whole chicken
  • 200g butter, sliced
  • Four Monkeys BBQ Home Base
  • Four Monkeys BBQ Chicken Rub


  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 2 cups boiling water
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • 1 tbs black peppercorns
  • 1 tbs coriander seeds
  • Four Monkeys BBQ Chicken Rub
  • 2 litres cold water


  1. Dissolve sugar and salt in the boiling water in a brining bucket (or use a stock pot or similar container if you don't have one)
  2. Add garlic, bay leaves, peppercorns, coriander seeds and a good shake of Four Monkeys Chicken Rub. Stir until combined.
  3. Add around 2 litres of cold water and mix well, then submerge chicken in liquid. Refrigerate for 2 hours.
  4. Remove chicken from brining liquid and pat dry with paper towels. Pack slices of butter between the skin and breast.
  5. Pre heat GMG (or smoker of choice) to 300ºF (150ºC) for indirect cooking.
  6. From a height, coat chicken all over in Four Monkeys BBQ Home Base and then Four Monkeys BBQ Chicken rub. Allow to sit around 20 minutes to allow the rubs to penetrate.
  7. Place into smoker with your choice of smoking chunks (we use cherry) and let cook for 2-3 hours, checking internal temperature after 2 hours. Once internal temperature reaches 165ºF (74ºC) in the breast or 185ºF (85ºC) in the thigh, remove chicken and allow to rest for 10 minutes.
  8. Slice and enjoy.

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