Chicken Brine for Smoking
- Ready In:
- 11mins
- Ingredients:
- 6
- 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
- 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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