Smoked Cajun Chicken

Just the right amount of flavor and spice in this easy overnight recipe.

Recipe reposted with permission from Recipe Vlogger HangryQ.

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Chicken & Cajun Rub

  • 1 whole chicken
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp cayenne
  • 1/4 tsp garlic powder


  • 4 cups water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • Prep Time: 10 minutes
  • Cook Time: 2.5 hours
  • Meat Internal Temp: 165°F
  • Skill Level: Easy
  • 1 whole chicken


  1. Heat 4 cups of water on the stove and mix in 1/2 cup of kosher salt and 1/4 cup of brown sugar.
  2. Stir until dissolved and remove from heat to let it cool. You can add some ice to it to cool down quicker.
  3. Once the Brine is cooled, add the chicken to the plastic, non-reactive container and refrigerate overnight. Make sure the entire chicken is covered in the brine.
  4. The next day, remove the chicken and place it on a pan.
  5. Pat it dry with paper towels, then set it in your refrigerator uncovered. This will help dry out the skin and make it crispy.
Mixing the chicken brine.

Mixing the chicken brine.

Hanging the chicken.

Hanging the chicken.

  1. Mix together your cajun rub and sprinkle it over the entire chicken. Add some to the inside cavity and under the skin if you can get to it.
  2. To add another layer of flavor, melt 4 tablespoons of butter and drizzle it all over the chicken before adding the rub. This will also help make the skin crisp.
  3. Add the meat hooks so the chicken can hang in the Barrel House Cooker.
  4. Remove when the breast measures 165 degrees and let it rest for 15 minutes before slicing.