Chicken Brine for Smoking

I like to use this Brine for Chicken before I smoke it. A lot of brines call for Sugar, which I feel makes the meat a little too sweet. Using a brine makes a world of difference in how moist the chicken is after smoking. The brine makes the chicken more moist, the optional ingredients add flavor.

• Ready In: 11 mins
• Serves: 4

Ingredients

• 1⁄2 gallon water
• 1⁄2 cup salt (They normally say kosher salt, I can't taste the difference)
• 1 -3  sprig rosemary (optional)
• 4 -5  garlic cloves (optional)
• 1  diced  jalapeno (optional)
• 1  tablespoon peppercorn (optional)

Directions

1. Put water, salt, and optional ingredients in a pot and bring to a boil. As soon as it starts turn off the heat. stir to make sure the salt is fully disolved.
2. Cool the Brine.
3. Add the chicken and Brine in the fridge for 12 to 24 hours. It is if the bird is fully covered by the brine. If this isn't possible, turn occasionally.
4. 1/2 hour before putting in the smoker, take chicken out of the brine and allot it to drip dry. I put it on a cooling rack, on top of a high sided cookie sheet. Make sure the cat's don't sample it.
5. Rub with a Rub.
6. Smoke it at a temp between 200 degrees F and 225 degrees F. A lower temperature will add more smoke flavor and tenderness but take longer.
7. After between 3 and 6 hours (depends on the size, depends on the temp) the Chicken should reach 165. Pull from the smoker.
8. Wrap in Foil and let rest for a minimum of 15 minutes. When I have a longer wait I put it in a cooler to stay warm.