Recipes collected from the BBQ Newsgroup

Smoked, Brined Chicken
Smoked, Brined Chicken
2 Chickens, (3 1/2 Lb. each)
1 gallon water
3/4 cup salt
2/3 cup sugar
3/4 cup soy sauce
1 tsp dried tarragon, thyme, and black pepper
1/4 cup olive oil
1 Wash birds inside and out. Put water in a large non- aluminum container, add salt and sugar and stir to
dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge birds in brine and weigh them down with a
heavy plate so that they stay submerged. Refrigerate overnight.
2 Remove birds from brine and wash inside and out. Pat dry. Reserve brine. Start smoker, fill water pan with
water and half of reserved brine. Place chickens, breast side up, on top rack of smoker. Cover and smoke at
200 to 250F for approximately four hours, until internal temperature of the thickest part of the thigh reaches
170F. Baste with olive oil after two hours.
3 Posted to the BBQ List by "Armando Perez" on Aug 04, 1998.
Servings: 1
Recipe Type
Bbq List, Poultry, Brines
Recipe Source
Source: David Klose
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
file:///I|/BBQ%20Recipes/BBQ%20Recipes/recipes.bbq/Smoked, Brined Chicken.htm [1/7/2011 5:26:09 AM]