"This is one of those recipes that once you have it prepped you basically just set it and forget about it. Took less than five minutes to get it in a brine the night before, then five minutes to prep, then I was able to get it on the grill, walk away for two hours then come back and dinners ready."
- Rosalie Lead Pitmaster, Grill Masters Club @castironskillz
"This is one of those recipes that once you have it prepped you basically just set it and forget about it. Took less than five minutes to get it in a brine the night before, then five minutes to prep, then I was able to get it on the grill, walk away for two hours then come back and dinners ready."
The day before or morning of, place your chicken in a large food safe container, add enough water to cover the entire chicken. Then add about a 1/4 cup BBQ Rub and ¼ Cup Lemon Juice. Brine for at least 4 hours or overnight.
Preheat your smoker or grill to 375°F.
Apply a generous amount of binder. Season the chicken with Citrus Rub & BBQ Rub.
Then stuff the chicken with 4-6 cloves of garlic, thyme, rosemary, parsley, and green onions.
Place on the top rack of your smoker.
In a large skillet add your potatoes, quartered onion, 1 stick of butter, 8-10 cloves of garlic, thyme, rosemary, parsley, green onion, and season.
Place in your smoker directly under the chicken.
Slice a lemon in half and add that to the grill.
Smoke the chicken for 2 hours.
Remove chicken and carve. I recommend serving this recipe family style with the potatoes and a grilled vegetable or salad.
Enjoy!
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