Sweet and Spicy Smoked Chicken
This smoked chicken gets its flavor in two stages, which is why it stays so moist. A cold vinegar and brown sugar brine seasons the meat through, then a rub of ancho, paprika and cayenne goes under the skin where the heat cannot burn off. Hickory smoke does the rest. The result is tangy, sweet and properly spicy, and it suits a backyard cookout with a crowd.
Instructions
Put the salt, dark brown sugar and hot vinegar in a gallon-size zip-top bag. Add the ice and shake the bag until most of the ice has melted and the brine has cooled.
Add the chicken quarters to the bag and refrigerate them for 2 to 3 hours.
Lift the chicken out of the brine and pat it dry with paper towels. Set it aside while you make the rub.
Stir together the light brown sugar, ancho chile powder, paprika, cayenne and lemon pepper until evenly mixed.
Gently loosen the skin on each chicken piece and work the spice mixture underneath it, so the rub sits directly against the meat.
Put enough hickory chunks in the firebox of your smoker to produce steady smoke, then smoke the chicken over low, slow heat.
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