Smoked Chicken

Name: Smoked Chicken
Yield: Serves 6 to 8
Ingredients: 1 cup, salt; 1 cup, sugar; 6 pounds, bone-in chicken parts (breasts, thighs, and drumsticks), trimmed; 3 tablespoons, vegetable oil; , Pepper; Large disposable, aluminum roasting pan (if using charcoal) or disposable aluminum pie plate (if using gas); 2 , wood chunks soaked in water for 30 minutes and drained (if using charcoal) or 3 cups wood chips, half of chips soaked in water for 30 minutes and drained (if using gas)

Main Courses
Chicken
Grilling & Barbecue

Appears in Cook's Illustrated July/August 2011, America's Test Kitchen TV

Surprisingly, the trick to perfecting smoky flavor in this smoked chicken isn't getting the wood to smolder for as long as possible. It's just the opposite: knowing when to let it burn out.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 6 to 8

TIME 2½ hours, plus 30 minutes brining

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