How to Brine A Chicken For Smoking
If you're wondering how to brine a chicken for smoking, this recipe will help you prepare your chicken to make sure it's juicy and flavorful.
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1 Batch
Calories: 78kcal
Equipment
- Medium-sized pot
- Large container large enough to hold brine and chicken
Ingredients
- 2 quarts water divided
- 1/3 cup salt
- 1 lemon quartered
- 4-5 sprigs fresh thyme and rosemary
- 1/4 cup brown sugar
- 4 cloves garlic smashed
- 1 tablespoon black peppercorns
Instructions
- In a saucepan over medium heat, combine 2 cups of the water with the salt, lemon, thyme, rosemary, brown sugar, garlic and black peppercorns. Simmer until the salt has fully dissolved, about 5 minutes. Remove from heat and cool.
- Once cooled, combine the brine with the remaining water in a large enough container to hold the water and chicken (that will fit in your refrigerator).
- Submerge the chicken, breast side down, in the brine. Refrigerate for 12-20 hours for a whole chicken (not longer than this!). Brine for only 3-6 hours for chicken pieces.
- Remove the chicken from the brine and rinse it thoroughly to remove excess salt. Pat dry with a paper towel. Proceed with cooking.
Nutrition
Calories: 78kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 37826mg | Potassium: 362mg | Fiber: 6g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 67mg | Calcium: 190mg | Iron: 3mg