Smoked Glazed Chicken

READY IN: 3hrs
SERVES: 12-15




  • For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
  • Add maple extract and liquid smoke.
  • Rinse chicken and pat dry.
  • Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
  • Remove pieces, rinse in cold water and pat dry.
  • Coat with oil and season with Cajun seasoning.
  • Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
  • For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
  • When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
  • For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
  • Remove and serve immediately.
  • Have copies of the recipe available, because you will be asked.