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Brined Smoked Chicken Recipe

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This recipe for Brined Smoked Chicken, by , is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Burroughs

Category:
Category:

Ingredients:  
Ingredients:  
Brine Ingredients

3/4 C Kosher Salt
1/2 C Brown Sugar
1/2 C Sugar
1 Gallon Water

2 Chickens - Halved

Smoked Chicken Rub Ingredients

1/4 C Olive Oil
1/4 C Soy Sauce
2 T Onion Powder
2 t Cayenne Pepper
2 t Paprika
2 t Garlic
1 1/2 t t Black Pepper
1 t dried Oregano
1 t dried Thyme

Wood
Mesquite
Hickory
Apple

Directions:
Directions:
Brining Chicken
Boil the water in a large pot. Add sugar and salt and dissolve into the water. Let the water cool down so that the chicken will not cook when you put it in the water.(I put the water into the freezer for a period of time to cool it down). Cut the chickens into halves, cleaning out the inside and rinsing the outside. Add the chickens into the brine, add water if needed to cover the chicken. Place the chicken into the fridge for 6 hours. If whole chickens can do for 12 hours.

When ready to Smoke, remove the chicken and completely rinse the chicken in cold water pat down with paper towels.

Wood chips:
Soak the wood chips in water for an hour, not more than 2 hours while chicken is brining.
When ready to use the wood chips, wrap the water soaked chips in an aluminum foil pouch and punch holes in the top with a fork so the smoke can escape.

Light the charcoal about 30 min before you want to start cooking the chicken. Coals need to glow white hot.

Chicken
Add all the chicken rub ingredients together. Fully coat the chicken inside and outside with the rub seasoning. You can separate the skin and the breast of the chicken by pushing your fingers between them and put some more of the rub in there.

Put the foil pouch above the charcoal when you put the chicken in. May need to add more pouches through the cooking process and add charcoal as needed to maintain heat. Put foil drip pans with water in them beneath the chicken during the smoking process. (helps to keep it from being dry)

Adjust the vent on top of smoker to allow 75% of steam to escape while maintaining the heat.

Check chicken about once an hour. Ensure the smoker is holding its temperature trying to maintain a temperature of 220. If not add more charcoal to the smoker. You should turn your chicken halfway thru the process to ensure both sides are cooked evenly and smoked flavor is balanced. May need to move chicken around if some are cooking more than others that are closer to the fire. For whole chickens it make take 4 hours or so and for 1/2 chickens about 3 hours. Check to see if done if the breast or thigh is at 165

Enjoy!

 

 

 

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