Smoked Brine Chicken Recipe
Ingredients
Lemon-Herb Chicken Brine:
4 Lemons - sliced
1½ kosher salt
6 Fresh parsley sprigs
6 Fresh thyme sprigs
4 Fresh rosemary sprigs
4 Bay leaves
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
3 Whole chickens
Preparation
Grab a huge bowl (the bowl that can fit 1 liter of water) and add water, 4 sliced lemons, kosher salt, parsley sprigs, fresh thyme sprigs, bay leaves, and fresh rosemary sprigs and mix all the ingredients together.
Grab another bowl (preferably 22 quarts) and fill the bowl with your brine and dump your whole three chickens into the brine bowl.
After the chicken has marinated in the water for about one hour, bring out the chicken and put it on tissue paper to dry. Carefully tap the chickens with tissue paper and tie the bottom of the chicken legs with some rope or thread.
Place your three chickens on a rack and put it into your Bradley smoker. Put the temperature at 350ºF (177°C) for 25-30 minutes. Once your chicken has a golden brown color you know it's done!
Recipe by: Grill Hunter - Max
Variety
Pack
This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavors.
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