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Smoke Roasted Chicken


1 whole Chicken


6 cups Water

1/2 cup Kosher Sea Salt

1/2 cup Lemon Juice

1 Tablespoon Cholula Hot Sauce, or other hot sauce

1 teaspoon Sage + Spice Poultry Seasoning, or other poultry spice blend

1 teaspoon ground Pepper

Herb-Garlic Butter

1 head Garlic

1 Tablespoon Olive Oil

1 Tablespoon fresh Oregano, minced

2 Tablespoons Butter

Additional Butter, melted



  • Mix all brine ingredients in a pot and bring to a boil.

  • Once salt is full dissolved, cut heat and allow to cook to room temperature.

  • Place chicken into a large container or bag for brining. Optionally remove the backbone from the chicken for making demi-glace (I typically do this).

  • Pour cooled brine over the chicken and brine for at least 8 hours.


  • Pre-heat oven or toaster oven to 350.

  • Cut the end of top of the garlic bulb.

  • Set garlic bulb on a square of foil and drizzle with olive oil.

  • Wrap foil around garlic bulb and roast for 45-60 minutes until tender.

  • Allow roasted garlic to fully cool.

  • Once cool, remove the tender garlic cloves from the husk into a bowl.

  • Mash into a paste.

  • Mix butter and minced oregano into the garlic paste.

  • Keep at room temperature so that the butter is soft.


  • Set your smoker to 225 degrees. I use a pellet smoker.

  • Remove chick from brine and dry well.

  • Rub Herb-Garlic butter under the skin.

  • Place chicken into the smoker and smoke for about 3 hours or until temperature in the thickest part of the bird registers to 160-165 (the temperature will continue to go up once the bird is removed from the smoker).

  • Set your oven to broil.

  • Place smoked chicken in an roasting dish and generously brush with melted butter.

  • Broil until skin is crisp and browned.

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