1⁄2cupsalt (They normally say kosher salt, I can’t taste the difference)
1 -3sprigrosemary (optional)
4 -5garlic cloves (optional)
1 diced jalapeno (optional)
1tablespoonpeppercorn (optional)
NUTRITION INFO
Serving Size: 1 (519) g
Servings Per Recipe:4
Calories: 0
Calories from Fat 0 g0 %
Total Fat 0 g0 %
Saturated Fat 0 g0 %
Cholesterol 0 mg 0 %
Sodium 14160.9 mg 590 %
Total Carbohydrate0 g 0 %
Dietary Fiber 0 g0 %
Sugars 0 g0 %
Protein 0 g 0 %
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.