Apply a light slather (canola oil, mustard or hot sauce) all over the skin of the chicken to help the spice rub stick. Sprinkle about 2 to 3 tablespoons of dry rub with a shaker for even distribution all over the skin. Do the presentation side (breasts) last. Place the chicken in the smoker and cook until the internal temperature of the breasts reaches 160° F and thighs are around 180° F. This will take between 3 and 4 hours. Use a probe thermometer to verify. The temperature will continue to rise about 5 degrees once removed from the heat. Rest the chicken on a cutting board for 15 minutes before carving and serving. You can optionally tie the legs of the chicken together with kitchen twine to help it cook more evenly and for a better presentation. If the chicken won't stay submerged while brining, place a heavy bowl on top to help keep it below the surface. If brining the chicken for more than 6 hours; reduce the amount of salt by half. Be careful not to use too much salt in the spice rub when seasoning a brined chicken.
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Give us a call or stop in our offices to learn more about the great work and services available to people with disabilities in Lake and McHenry counties. See more photos from the event! New Strategic Plan Dear Friends, Neighbors and Colleagues: We are delighted to introduce our five year strategic plan (October 2019-September 2024) which clarifies the work and overall direction of Lake County Center for Independent Living (LCCIL). Our strategic plan is a result of information received through community feedback via individual and organizational surveys throughout Lake and McHenry counties.
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