Smoked Chicken (Brined)

It doesn't get much more Southern than BBQ chicken. This is a simple straight forward recipe that produces one tasty and succulent yardbird.

Note: It is important to realize that these recipes are merely guidelines to follow. They'll taste great as they are, but I encourage you to play with them and make the recipes your own.

Note: It is good practice to read the entire recipe, while paying particular attention to the "Notes", before you try to make the dish, as there are often subtleties that can be easily overlooked, which sometimes, can make all the difference in the world for the outcome. 

Makes 2-4 servings, depending on weight of chicken.

Skill Level: Intermediate

Prep time about 10 minutes.

Cook Time about 4-6 hours.

Ingredients:

• 1 whole chicken (Note: I used a Claxton chicken. They are usually a bit on the scrawny size for the price, but these were on sale)
• 1 to 1.5 gallons of cold water to cover chicken
• 1/2 cup sugar
• 4-8 cloves of garlic
• 1/4 stick of butter (Note: there is a whole stick pictured, but I was cooking 4 chickens and this recipe is for 1 whole chicken.)
• 2 tablespoons Worcestershire sauce (I use Salsa Inglesa, which is kinda of a watered down version of Worcestershire from Latin America, so you may want to cut back a little on the English version of Worcestershire, adding a little extra water)
• 1 teaspoon powdered cumin
• 1 teaspoon Powdered ginger
• 1 teaspoon smoked paprika (not pictured)
• 1 tablespoon of Chef Paul Prudhomme Seasoning Salt
• 1 teaspoon of Garlic salt
• Kosher salt
• Pepper (Note: preferably fresh cracked from a mill)
• 12 whole Peppercorns

Tools Needed:

• Large Stock Pot
• Large metal bowl or some other container for wood chips
• Plastic wrap
• Wood chips (Note: Hickory and Jack Daniels Barrel mixed 50/50)
• Smoker (Note: If you don't have one, omit the wood chips and cook in your oven. You will preheat the oven to 500 degrees, cook the chicken until it has a golden crust, place in a Dutch, with a cup of the brine, and turn the oven down to 280 degrees and proceed with the recipe as normal)
• Dutch Oven (Note: if you don't have a smoker)

Preheat smoker to 280 degrees when the chicken is ready to cook. 

Cover chicken with cold water, then add the cumin, ginger, paprika, garlic salt, whole peppercorns, 1 teaspoon of kosher salt, sugar, cloves of garlic, and Worcestershire.

Mix well and Soak the bird overnight or up to 24 Hours.

Remove the chicken, rinse if desired, and pat dry with paper towels.

Place in an open container in the refrigerator overnight, or up to 24 hours, for the Skin to dry.

This will give a crispier skin when Smoking.

The smoker I used is a standard gas upright smoker/cooker. A Lang smoker

http://langbbqsmokers.com/

would be ideal, but you work with what you have.

Soak your wood chips for at least an hour or two, if you're using a gas smoker like I am, prior to cooking.

There are 4 chickens pictured, but this recipe is for 1.

When the smoker is ready, salt and pepper the chicken, inside and out, then place directly on the rack of your smoker.

A whole stick of butter is pictured, but for 1 chicken,
use 1/4 stick of butter.

Smoke the chickens for 4 to 6 hours, or until tugging on a wing or thigh reveals that it would easily be removable.

Carefully place the fragile chicken in a pot and place a 1/4 stick of butter on top. 

Cover the pot with plastic wrap and place the pot in a warm area for an hour. This will allow the chicken to self-baste while cooling.

 Again, carefully place the chicken on a tray and serve. If the chicken falls apart on you, just remember, it doesn't have to be pretty to taste good :)