Ingredients

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

Brine

• 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

 Method

• 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.