As far as the concessions go, few things at the Oklahoma State Fair are more alluring than the aroma of smoked meats. Whether it’s ribs or a pork chop sandwich or one of those monstrous smoked turkey legs, some form of smoked meat is always on my checklist when eating at the fair. And nothing washes down a smoked turkey leg better than a big cup of State Fair lemonade, right?! This recipe for smoked chicken takes all that smoky state fair deliciousness to a whole new level by using that sweet, tart lemonade as a brine. Perfectly smoked, tender, and juicy with a hint of lemonade, this recipe will be certain to remind you of the very best of the State Fair of Oklahoma!
Ingredients
- 1 4 pound whole chicken, patted dry
- 2 12 ounce cans frozen lemonade concentrate, I prefer Minute Maid (avoid concentrates using a sugar substitute)
- 1 cup kosher salt
- 2 tablespoonsblack peppercorns
- 4-6 sprigs fresh thyme
- 6 cups boiling water
- Additional cold, filtered water to cover the chicken
- Fine grained sea salt
- 2 2.5 gallon zipper top plastic bags
- 1 4-inch chunk of peach or apple wood
Preparation
Place 1 cup of salt, peppercorns, and thyme sprigs in a heatproof bowl. Add boiling water and stir until the salt is dissolved. Add lemonade concentrate and cool the brining liquid to room temperature. Double bag the chicken and pour the cooled brining liquid over the chicken. Add additional cold water just to cover the chicken. Seal the bags while pressing any air out. Refrigerate 6-8 hours.
Prepare the smoker to smoke at 225-250°F using peach or apple wood and indirect heat. Remove the chicken from the brine, pat dry with paper towels, and season with salt and pepper. Place the chicken, breast side up, on the smoker and cook for 2-4 hours, or until it reaches an internal temperature of 165°F measured at the thickest part of the thigh and near the breast/wing joint.
Remove from the smoker and allow chicken to rest, covered for 10-15 minutes before serving.
