Chicken Brine for Smoking

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    gallon water
  • 12
    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)
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DIRECTIONS

  • 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.
  • Cool the Brine.
  • 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.
  • 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.
  • Rub with a Rub.
  • 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.
  • After between 3 and 6 hours (depends on the size, depends on the temp) the Chicken should reach 165. Pull from the smoker.
  • 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.
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