Chicken Brine For Smoking Recipes

SIMPLE CHICKEN BRINE

Steps:

• Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
• To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

PERFECT CHICKEN BRINE

Steps:

• Mix water, kosher salt, white sugar, garlic, sage, basil, peppercorns, and bay leaf in a large pot over medium-high heat; bring to a simmer and cook, stirring occasionally, until the salt and sugar are dissolved completely, about 20 minutes.
• Remove pot from heat and cover with a lid. Cool brine at room temperature for 2 hours before refrigerating to cool completely.

EASY CHICKEN WING BRINE RECIPE

Steps:

• Gather the ingredients.
• Combine vinegar and pepper flakes.
• Thoroughly dissolve the salt and sugar in water.
• Add the vinegar mixture, white pepper, and black pepper.
• Stir to mix, cover, and store in the refrigerator overnight.
• Place chicken wings in a large nonmetal container.
• Pour the brine mixture over the wings, making sure they are completely covered.
• Cover and place in the refrigerator. Allow the wings to brine for 2 to 4 hours.
• Remove wings and rinse well. Discard any remaining brine.
• Pat chicken dry with a paper towel.
• Apply a seasoning or rub if you like and cook as desired.
• Serve and enjoy.

ROTISSERIE-SMOKED CHICKEN {USING BRINE & MESQUITE WOOD

Steps:

• Mix all of the ingredients of the brine solution together. Stir well, until all of the salt has dissolved. This will take a minute or two of stirring.
• Place the whole chicken inside a plastic Briner Bucket, zip-top bag, or plastic container.
• Pour the brine solution over the chicken, making sure there is enough solution to cover the entire bird. Lock the lid of the briner bucket into place and place the lid on. Alternatively, seal the bag allowing as much air to escape as possible.
• Brine for 12 hours or overnight.
• Prepare the grill for indirect heat. For long cooks, David loves using the snake method (also known as the fuse method) for longer cooks on the Weber kettle. It's easy to control and practically maintains itself with a consistent heat without having to tend the grill.
• To cook using the snake method lay a chain of charcoal in a half-circle along the outer edge of the grill. There should be 3 layers with 2 charcoals on the bottom with one charcoal on top. Place a chunk of mesquite wood every few inches along the top of the "snake".
• Turn the charcoal chimney upside down and light only a small handful of charcoal. When the charcoals are hot, drop them onto one end of the "snake" to start the cook.
• While the grill is heating up, prepare the chicken for smoking. Remove the chicken from the brine and pat dry with paper towels. Turn the brine out into the sink and collect the garlic and herbs, placing them back inside the cavity of the chicken.
• Trussing the chicken will help retain its shape and will keep it from flopping all over the place while turning the rotisserie.
• Truss the chicken with butcher's twine. (see video for demonstration)
• Place the spit through the chicken. Make sure that the chicken is secured as close to the center as possible. This will allow the spit to turn smoothly and will not tax the motor on the rotisserie.
• Once you have it centered clamp the chicken down and try to turn it by hand to get a feel for how it will spin on the rotisserie.
• Place the hot coals at the beginning of the "snake". Then secure the spit on the rotisserie, flip the switch! Watch the chicken twirl a few times to ensure it's secure and rotates smoothly. Put the lid on and start smoking!
• About 1 ½ hours into the smoke, remove the lid and check on the chicken. Take a look at the color and make any adjustments needed to the coals and wood at this time. Place the lid back on and keep on cooking.
• The chicken is done when the internal temperature has reached 165 degrees within the breast area and about 170 degrees within the thighs (thickest parts). Most pitmasters will pull the chicken off about 160 and expect carry-over heat to finish taking it up to the ideal done temperature. We tend to pull ours off at 170 to ensure it's done all the way through and so tender it nearly falls apart.At about 2 ½ hours in, remove the lid and stop the rotisserie. Use an instant-read thermometer to take the temperature reading from the breast and the thigh area. This will give you an idea of how much more time is needed to cook the chicken.
• During the last 30 to 45 minutes of cooking, melt about ½ stick of butter in a small saucepan.
• Baste the chicken with butter every 10 minutes or so. This will help crisp up the skin a little. Caution: Be careful not to spatter too much butter onto the coals as the butter will cause them to flame up.
• All the spinning and cooking has made this chicken tired. Turn off the rotisserie and carefully remove the chicken from the grill. Remember that spit is hot so wear some gloves to protect your hands.
• Place the chicken onto a cutting board. Remove the spit and forks from the chicken. Tent loosely with foil and allow the chicken to rest for at least 20 minutes before carving.
• Use poultry shears to cut up the smoked chicken for serving.

SMOKED CHICKEN LEGS RECIPE

Steps:

• Pour the water into a large container.
• Add the salt and sugar and stir until they have both dissolved.
• Add the peppercorns and bay leaves.
• Place the chicken legs in the brine mixture.
• Add more water to cover, if needed.
• Cover the container with a lid or plastic wrap.
• Place the container in the refrigerator.
• Allow the chicken to brine for 4 hours.
• While the chicken is brining, whisk together the thyme, oregano, basil, rosemary, garlic powder, lemon zest, and cayenne in a small bowl. Set this aside.
• After 4 hours, remove the chicken legs from the brine and rinse them under cold running water to remove most of the salt.
• Dry the chicken completely with paper towels and place the legs on a sheet pan.
• Rub the legs all over with the herb mixture.
• Set this aside for 30 minutes.
• Preheat the Traeger pellet grill.
• Fill the hopper with enough wood pellets to last for 3 hours.
• Then, turn the smoker on with the top open until you see a flame, approximately 5 minutes.
• Close the top. Set the temperature for 250˚F.
• Preheat the smoker for 10 minutes.
• Place the legs, skin side up, on the grill rack.
• If there is a probe thermometer attached, insert it into one of the chicken thighs.
• Close the lid and smoke for approximately 2-1/2 hours or until the meat reaches an internal temperature of 165°F.
• The skin will have browned.
• While the chicken is smoking prepare the rest of your meal.
• Suggestions for beverages and side dishes follow.
• Remove the cooked chicken to a clean cutting board and loosely cover with foil for approximately 10 minutes before serving.
• Cut the rested legs to separate the thighs from the drumsticks.
• Place the leg portions on a platter and serve with the recommended side suggested below.