Pats Smoked Chicken

• One 3 1/2-pound chicken
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup freshly squeezed lime juice
• 1/3 cup freshly squeezed orange juice
• 1/4 cup olive oil
• 3 cloves garlic, smashed and peeled
• 2 tablespoons chopped fresh rosemary leaves, plus 4 whole sprigs
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• Apple-wood chips, soaked for 1 hour
• 1 lemon, cut into wedges

1. Place the chicken in a large zip-top bag.
2. Whisk together the next eight ingredients (except the sprigs of rosemary) in a measuring cup, and pour over the bird.
3. Zip up the bag, and shake it to coat the chicken.
4. Place the bag on a sheet tray, and leave in the fridge for 2 hours.
5. When youre ready to cook the chicken, preheat your grill to 225 degrees F, using a combination of charcoal and apple wood.
6. When coals are ready, mound them to one side to create indirect heat.
7. Remove the chicken from the marinade and pat dry.
8. Stuff the cavity with lemon wedges and rosemary sprigs.
9. Place the chicken on the grill over indirect heat, making sure its well away from any flame.
10. Cook, covered, for 2 hours.
11. (Keep an eye on it to ensure that it maintains an even temperature.)
12. Remove once the chicken has reached 160 degrees in the thickest part of the breast.
13. The skin will be dark golden brown and the drumsticks will feel loose when you wiggle them.
14. When the chicken is removed from the grill, tent it gently with foil.
15. Let rest for 20 minutes before carving.

chicken, freshly squeezed lemon juice, freshly squeezed lime juice, freshly squeezed orange juice, olive oil, garlic, rosemary, kosher salt, freshly ground black pepper, applewood chips, lemon

Taken from www.epicurious.com/recipes/food/views/pat-s-smoked-chicken-384076 (may not work)