Brined and smoked chickens

 

Prep Time: 15 minutes
Cook Time: 4 hours
Brine: 4 hours
Total Time: 8 hours 15 minutes
Servings: 12 people
Calories: 40kcal

Equipment

  • Bradley electric smoker
  • Maple bisquettes
  • Large cooking pot
  • Large brining container
  • Whisk
  • Paper towels
  • Kitchen twine

Ingredients

  • 3 whole chickens

Lemon-Herb Chicken Brine

  • 1.5 gal cold water
  • 4 lemons sliced
  • cup kosher salt
  • 6 sprig parsley fresh
  • 6 sprig thyme fresh
  • 4 sprig rosemary fresh
  • 4 bay leaves
  • 6 cloves garlic

Dry rub

  • 3 tbsp sweet paprika
  • 2 tbsp granulated garlic
  • 2 tbsp onion powder
  • 1 tbsp dry oregano
  • 1 tbsp dry thyme
  • 1 tbsp dry parsley
  • 1 tbsp kosher salt
  • 1 tbsp black pepper

Instructions

  • In a large cooking pot, add all the brine ingredients together and heat over a cooking stove un all the salt has dissolved.
  • Cool down in the refrigerator for 2 hours or until the brined has completely cooled down.
  • Transfer the cooled down brine in a large container.
  • Add the chickens in the brine and refrigerate for 4 hours.
  • Remove from the brine and rince thoroughly in cold water.
  • Pat dry with some paper towel.
  • Tie the rear legs together with some kitchen twine.
  • Mix all the rub ingredients together.
  • Apply the dry rub on all surfaces.
  • Start your smoker at 200°F.
  • Place the chickens in the smoker for 4 hours or until the internal temperature reaches 160°F.

Nutrition

Serving: 16oz | Calories: 40kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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