Chicken Brine for Smoking

READY IN: 11mins


  • 12 gallonwater
  • 12 cupsalt (They normally say kosher salt, I can’t taste the difference)
  • 1 -3sprigrosemary (optional)
  • 4 -5garlic cloves (optional)
  • 1 diced jalapeno (optional)
  • 1tablespoonpeppercorn (optional)

    Serving Size: 1 (519) g

    Servings Per Recipe:4

    Calories: 0

    Calories from Fat 0 g 0 %

    Total Fat 0 g 0 %

    Saturated Fat 0 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 14160.9 mg 590 %

    Total Carbohydrate0 g 0 %

    Dietary Fiber 0 g 0 %

    Sugars 0 g 0 %

    Protein 0 g 0 %


  • 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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