Brining and Smoking a Whole Chicken on the Green Mountain Grill


  • 1 whole chicken
  • 200g butter, sliced
  • Four Monkeys BBQ Home Base
  • Four Monkeys BBQ Chicken Rub


  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 2 cups boiling water
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • 1 tbs black peppercorns
  • 1 tbs coriander seeds
  • Four Monkeys BBQ Chicken Rub
  • 2 litres cold water


  • Dissolve sugar and salt in the boiling water in a brining bucket (or use a stock pot or similar container if you don't have one)
  • Add garlic, bay leaves, peppercorns, coriander seeds and a good shake of Four Monkeys Chicken Rub. Stir until combined.
  • Add around 2 litres of cold water and mix well, then submerge chicken in liquid. Refrigerate for 2 hours.
  • Remove chicken from brining liquid and pat dry with paper towels. Pack slices of butter between the skin and breast.
  • Pre heat GMG (or smoker of choice) to 300ºF (150ºC) for indirect cooking.
  • From a height, coat chicken all over in Four Monkeys BBQ Home Base and then Four Monkeys BBQ Chicken rub. Allow to sit around 20 minutes to allow the rubs to penetrate.
  • Place into smoker with your choice of smoking chunks (we use cherry) and let cook for 2-3 hours, checking internal temperature after 2 hours. Once internal temperature reaches 165ºF (74ºC) in the breast or 185ºF (85ºC) in the thigh, remove chicken and allow to rest for 10 minutes.
  • Slice and enjoy.

Check out Dan's MasterClass on Brining and Smoking a Whole Chicken on the GMG

Brined and Smoked Whole Chicken