After the chicken has soaked in the brine for at least 4 hours, pat it dry with paper towels, then place it on a rack inside of your fridge for at least another 4 hours to allow the skin to get as dry as possible.

Setup your smoker to run at 275 – 350 degrees. These higher smoking temps will also help with the skin.

While the smoker comes up to temp, finish preparing your chicken. Spray with duck fat, vegetable oil, olive oil or whatever you have available. Then coat all sides of the chicken with your favorite BBQ rub. In this video, I’m using Meat Church Holy Gospel BBQ rub and Malcolm’s Jammin’ Jerk Caribbean seasoning but you can use whatever you like. A simple combination of salt, pepper, and garlic also works.

Cook the chicken until it reaches 165 degrees in the breast and/or 180 in the thighs.

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