Philly Eats Third Edition 2017

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BBQ STORY Smoking For Advanced Beginners.... Try a BRINEDCHICKEN Do you think you are ready to take your smoking to the next level from a boneless chicken breast? Are you afraid to go spend $30 on a piece of meat and then ruin it? Do you not want to sit around for 14 hours while a brisket smokes? We don’t blame you. Some meats not only take expense but a time commitment that you don’t always have to give to it. 24 Philly Eats Magazine August 2017
A brine smoked chicken is an American classic dish, that requires a little time and commitment with a great tasting result. You will be surprised how well brining the chicken really works at keeping your chicken from drying out and keeping the flavors. As well as when it is done you han carve it or pull it so it is versatile as well. Brining is the process of soaking the chicken in basically a salty water and spice mixture for a period of time so the bird retains the moisture during the cooking process. One of the worst things you can have is a dry piece of chicken come off a smoker and brining solves this problem. You want to smoke the chicken at a long and slow temperature of 225-250 degrees Fahrenheit. You don’t want to rush it with high temperature, nothing worse than when your chicken is done at the surface and no where near done at the bone. Cooking low and slow will allow the smoke from your wood chips to flavor the meat throughout the cooking process. Since chicken really takes the flavor of the meat it is recommended that you find some fruit wood or nut wood like a pecan. You should expect the chicken to smoke for an average of about 4 hours depending on the size and smoker temperature. You will know when your smoked chicken is done when the internal breast temperature reaches 165 degrees Fahrenheit. The brine smoked chicken recipe in the article will provide a step by step instruction on how to brine and smoke the chicken with a recipe the ingredients, cooking time, and other smoking tips. Brine Smoked Chicken Recipe Because chicken is such a lean meat, it has the tendency to dry out quicker than other fatty meats when you smoke it. Using a brine on a chicken is a popular method of keeping your chicken moist by forcing water into the muscle of the chicken. While brining, you can also add seasoning to your mixture that will flavor the meat. You can also think of brining as a way to marinade the chicken by adding the seasoning to your brine recipe which penetrates the inside of the bird. Make sure your meat is completely thawed before you start the marinade. Do not start to brine frozen meat, it will absorb uneven and create pockets that will make the flavor uneven. Smoked Chicken Brine Recipe Ingredients 1 whole chicken 1 gallon of water (or enough to completely submerge your chicken) 1 cup salt 1 1/2 cup sugar 2 tablespoons of pepper 2 tablespoons of cayenne Smoked Chicken Rub Recipe Ingredients ¼ cup olive oil ¼ cup soy sauce 2 tablespoons onion powder 2 tablespoons cayenne pepper 2 teaspoons paprika 2 teaspoons of season salt 2 crushed garlic cloves 2 teaspoons black pepper 2 teaspoon dried oregano 1 teaspoon dried thyme Other Recipe Ingredients 1 bag of specialty charcoal and charcoal chimney starter 1 or 2 bags of wood chips of your choice Aluminum foil Foil drip pan (optional for making gravy) Brine Smoking Chicken Recipe Directions 1 This recipe takes longer than other smoked chicken recipes because you will need to brine the chicken for about 12 hours before you want to start cooking. To start the brining process, boil the water in a large pot that can hold the water and chicken. Add your sugar and salt August 2017 Philly Eats Magazine 25
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