Smoke chicken over indirect heat 300-350 degrees for 1 hour 15 minutes to 1 1/2 hours until internal temperature reaches 165°. Brining your meat is the best way to go. Keep Smokin Ron! This smoked chicken brine only requires 4 ingredients, and it’ll add moisture and amazing flavor to your whole chicken: That’s all folks! If you can fit them in the same pot and the water covers them, that will work fine. **This post was originally published October 2018. I’m alway brainstorming recipe ideas. Fill the water pan with hot water and half of the reserved brine. Join our mailing list and never miss a recipe! I like to "pickle" my meats 2-3 days about 38-40 degrees.I also like to inject some of the brine into them. Pat dry. Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Place into the fridge and brine overnight or at least 8 hours. Brine Smoked Chicken Cooking Time The average cooking time for smoked chicken is about 4 hours but will vary depending on the size of the bird, the temperature and the type of smoker you are using, and how often you open the lid. Recipe= delish. Good luck with your cookoff. Congrats! I am here to help you take recipes that you find anywhere and make them your own and even better. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. That’s what I have on hand. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. Best idea to change up Taco Tuesday! Full disclosure: I am very good in the kitchen… I am very good on the BBQ… and I am very good on my RECTEC Smoker. this link is to an external site that may or may not meet accessibility guidelines. First thing you do is spatchcock the bird. We use an offset smoker on our charcoal grill. It is so tender and flavorful, you’ll want to make extra to use in salads, soups, and dinners the whole week! Scatter half of the soaked hardwood chips over the coals. It just goes to show you that with just a little photo knowledge you can have really beautiful food photos. Just lay em on the racks for 8-12 hours depending how hot your smoker is, and your good to go. ~Milisa, If brining 2 chickens in same pot is water to salt ratio the same. Hi Kevin, The quantity depends on the size of the bird, but you want a lot of the seasonings on the bird. I followed the very simple recipe down to the letter. Allrecipes is part of the Meredith Food Group. I like to "pickle" my meats 2-3 days about 38-40 degrees.I also like to inject some of the brine into them. Place the brine solution in a large sealable bag or container, add the chicken then cover or seal. I’d use between 2/3 and 3/4 cup of regular salt in place of 1 cup of kosher salt. Hi Cindy, For the kosher salt, can I substitute regular salt? Well wrapped and refrigerated leftovers will keep for 3 to 5 days. Taking a pinch of salt at a time, hold your hands about 6 inches above the bird and liberally apply to the entire bird, on all sides. Add water and salt to a large bowl or deep pan. Thank you for pushing yourself in the kitchen and sharing it with us all =]. Full-bodied Chenin Blanc from the Loire Valley matches this smoked chicken with its citrus notes and intensity. Substitute for what you have on hand or prefer. Check out the article for a more scientific explanation, but that’s the gist. He said the turkey was extremely juicy. Most brines are simply water, salt, and sugar (if desired). The brine is a homemade zesty Tabasco spiked brine that keeps the chicken incredibly juicy. I haven’t tried this but I have used Kosher salt only. Should the water have been cold before adding the chook? ~Milisa, Yes thanks, my question is how would apple wood chucks taste instead of hickory wood chucks. Carve and serve. These are my favorite! Join our mailing list and never miss a recipe! I tried several recipes over the holidays and my husband loved this recipe. Hi Bonnie, Set out to get room temp, cover bird with a light coat of olive oil and apply your dry rub. Some are halved, some are spatchcocked, but the simplest way to smoke chickens is just to season them liberally and smoke low and slow. I’m always in too big of a hurry. When I smoke I smoke between 4-10 turkeys and various other meats. Hi James, Unless otherwise noted, Copyright © Miss in the Kitchen. Would you just recommend butter or olive oil all over and under skin? Percent Daily Values are based on a 2,000 calorie diet. This was a very quick and easy brine to make. You saved Basic Brine for Smoking Meat to your. If you get the turkies split-they brine better, they stack better to utilize the space in the brine and the smoke permeates the birds better. It seems to enhance the flavor of the hickory smoke. You can totally add olive oil or butter and a rub to the chicken before smoking. Try substituting leftover chicken in our favorite. Just cover and refrigerate your chicken until you are ready to cook it. You basically make a salty bath and let the chicken sit in the water for a day. Plus it was super easy! Prepare grill with hickory grilling wood for a medium – hot fire. First, flip the bird over and then use a pair of scissors to cut down each side of the spine. Remove chicken from brine and rinse well under cold water. If you don’t have access to one (or don’t like smoked chicken), just use the oven! My favorite is a ratio of 4 quarts of water and 1 cup of kosher salt. I’ve always wanted to try to brine a bird, but it honestly just seems like such a pain when I’m perfectly happy with the results as they are! Food & Wine is part of the Meredith Corporation Allrecipes Food Group. A minimum of 30 minutes for pieces and an hour or two for a whole chicken. But I used an oven bag which added in the process. You can also add in sugar and herbs. If you don’t have access to one (or don’t like smoked chicken), just use the oven! Hey Y’all, welcome to Miss in the Kitchen! I use a Walmart plastic bag!! Remove chickens from brine, wash, and pat dry. All Rights Reserved. Besides adding smoke flavor, the brine adds most of the moisture to this dry brined chicken and relies less on the smoker than normal. Np probe, Your recipe looks great, however with all the ads it takes my iPad forever to scroll to find the recipe at the bottom! About 24 hours before you want to cook the bird, combine salt and baking powder in a small bowl. Most people won't think twice about serving basic cornbread when is on the table. Our most recent smoking episode had us brining the breasts, legs, and thighs from four large chickens. Heat up smoker to about 230-240*. I think you will be fine as long you watch the internal temperature. This might seem intimidating, but spatchcocking a chicken is honestly SO easy when you give it a shot. Next morning rinse off. Remove chickens from grill and allow to rest 10 minutes before carving and serving. 26 calories; protein 0g; carbohydrates 6.7g 2% DV; fat 0g; cholesterol 0mg; sodium 2852.1mg 119% DV. Alternatively, add the lit coals to the firebox of a smoker. Check out more amazing brine recipes from Hey Grill Hey below: Rotisserie Chicken with a Buttermilk Brine Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. I've been using the basic recipe for over a year now. It just finished cooking in our new electric smoker. I make a 2-3 or 4 gallon batch and use a tote bin I got from Wal-Mart.