Cookbook:Sweet and Spicy Smoked Chicken

Slow cooking over smoldering hickory wood with a sweet & spicy rub makes the chicken melt-in-your-mouth tender.

Chicken

 * 2 ½ cups hot apple cider vinegar
 * 1 cup salt
 * 1 cup dark brown sugar
 * 1 ¼ pounds ice


 * 1 ea. (3–4 pounds) broiler/fryer chicken, cut into quarters
 * Hickory chunks

Rub

 * ½ cup light brown sugar
 * ¼ cup ancho chile powder
 * ¼ cup paprika
 * 2 tbsp cayenne pepper
 * 1 ½ tbsp lemon pepper

Procedure

 * 1) Combine salt, sugar, and vinegar in a gallon size zip-top bag. Add ice and shake until mostly melted and mixture has cooled.
 * 2) Add chicken pieces and refrigerate 2–3 hours.
 * 3) Remove chicken from brine and pat dry with paper towels. Set aside.
 * 4) Combine rub ingredients. Set aside.
 * 5) Loosen skin from chicken. Rub spice mixture under skin.
 * 6) Place enough hickory chunks in the firebox of a smoker.