Recipes
Smoked Chicken
29
Jan
Jan
cook time: 2-3hrs
Difficulty: Easy
Prep time: 45min (allow 2 days for the brine)
Serves: 4 people
Ingredients
Brining the Chicken
- 1 Chicken size 19-22
- 190g Salt
- 180g Sugar
- 180ml Malt vinegar
- 3.5L Tepid water
- 2tbs Peppercorns
- 3 Bay leaves
- 2 Lemons
For the Spice rub
- 1tbs paprika
- 1tbs garlic powder
- 1tsp ground pepper
- ½ tsp oregano
Optional
-beer can of choice to go in cavity of the chicken
Instructions
Brining The Chicken
- Combine all the ingredients for the brine in a dish deep and mix well, enough to also include the chicken
- Place in chicken and keep submerged in the brine, between 1-3days is ideal
Smoking The Chicken
- After the chicken has been brined pat dry, remove any spices that have stuck and season evenly with spice mix.
- Lightly cover and allow to temper to room temperature if and when possible prior to cooking
- Prepare the smoker to 110-130֯C with the low and slow parts diffuser plate (this will allow a more consistent cook rate)
- Place chicken as high as possible with the thigh section directed to the charcoal (this can be achieved using a standard tin in the gut cavity or using the low and slow parts rib hanger)
- Using a thermometer probe the chicken thigh closest to the hip. (this joint takes the longest in the chicken to cook)
- Smoke chicken until the thermometer reads 75֯C and the juices run clear (note: the thigh section of the chicken may still appear pink even though it is cooked. If this does concern you, continue to cook further)
- Wrap and allow to rest for 45min before carving
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