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| Smoking Brined Chicken |
Smoking Brined Chicken Recipe :
A great technique to add deep, smoky tastes to chicken is to smoke it. However, if done incorrectly, smoking can occasionally result in dry chicken. Here's where brining is useful! Your chicken will remain juicy and tasty throughout the smoking process if you brine it beforehand.
In this blog post, we’ll explore how to brine and smoke chicken for a tender, mouthwatering result that’s perfect for backyard barbecues or weeknight dinners.
Why Brine Chicken Before Smoking?
Smoking uses indirect heat and can be a long, slow process, which can dry out lean meats like chicken. Brining solves this by adding extra moisture to the chicken and seasoning it deeply before it ever hits the smoker. The salt in the brine helps the meat retain its natural juices, while any herbs and spices you add will infuse the meat with complex flavors that complement the smoky taste.
Ingredients for Smoking Brined Chicken
For the Brine:
- 4 cups water
- 1/4 cup kosher salt (or 3 tbsp table salt)
- 1/4 cup sugar (optional for better browning)
- 3 cloves garlic, smashed
- 1 rosemary sprig (or bay leaves, thyme, etc.)
- 1 tsp whole peppercorns
- Optional: lemon zest, onion slices, chili flakes, or smoked paprika for added flavor
For Smoking:
- 1 whole chicken or 4 chicken breasts/thighs
- Wood chips for smoking (hickory, applewood, or mesquite work well)
- Olive oil or melted butter for coating
- Fresh herbs or additional seasonings (optional)
- Salt and pepper to taste
Step-by-Step Recipe: How to Brine and Smoke Chicken
1. Prepare the Brine
Put the sugar, kosher salt, and water in a medium saucepan. Stir over medium heat until the salt and sugar dissolve completely. Take off the heat and add the peppercorns, garlic, rosemary, and any additional flavorings you choose, such as onion slices or lemon zest. The brine should be allowed to cool to room temperature.2. Brine the Chicken
Place your chicken in a resealable bag or large container, then pour the cooled brine over the chicken, ensuring it's fully submerged. Seal the container and refrigerate:
- For a whole chicken: Brine for 4 to 12 hours.
- For chicken breasts or thighs: Brine for 1 to 2 hours.
3. Rinse and Pat Dry
After brining, remove the chicken from the brine, give it a quick rinse to remove excess salt, and pat it completely dry with paper towels. Drying the chicken is essential for achieving a beautiful smoked finish.
4. Season the Chicken
Before smoking, lightly rub the chicken with olive oil or melted butter to help the skin crisp up. Season with additional salt, pepper, and any desired herbs or spices.
5. Prepare the Smoker
Get your wood chips ready and preheat your smoker to 225°F (107°C). Although applewood and hickory are excellent choices for chicken, you are welcome to try other types of wood for a variety of taste profiles. Add the wood chips to the smoker when it's ready.6. Smoke the Chicken
Place the chicken in the smoker:
- For a complete chicken, smoke it for three to four hours, or until the thickest section of the chicken reaches 165°F (74°C).
- For chicken breasts or thighs: Smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
7. Rest the Chicken
After smoking, let the chicken rest for 10 to 15 minutes to allow the juices to redistribute. This keeps the meat soft and moist.
8. Slice and Serve
After carving the chicken, serve it with your preferred sides, like grilled veggies, baked beans, or coleslaw..
Serving Suggestions for Smoked Brined Chicken
- BBQ Classics: Serve smoked chicken alongside classic barbecue sides like cornbread, potato salad, or grilled corn on the cob.
- Salads: Add slices of smoked chicken to a fresh green salad for a healthy, smoky twist.
- Sandwiches: Use smoked chicken to make hearty sandwiches with your favorite barbecue sauce and toppings.
Tips for Smoking Brined Chicken
- Use a Meat Thermometer: To ensure perfectly smoked chicken, use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Choose the Right Wood Chips: Hickory and applewood are great for chicken, but feel free to experiment with other woods like pecan or cherry for different flavors.
- Let it Rest: Allow the chicken to rest after smoking to keep it juicy. Cutting into the chicken too soon can cause the juices to escape, leaving the meat dry.
- Watch the Temperature: Smoking is a slow process, and maintaining a consistent temperature of around 225°F (107°C) is key to preventing the chicken from drying out.
Frequently Asked Questions About Smoking Brined Chicken
1. Can I brine the chicken overnight?
Yes! For whole chickens, you can brine them overnight (up to 12 hours). For smaller cuts like breasts or thighs, limit the brining time to 1 to 2 hours.
2. Should I rinse the chicken after brining?
A quick rinse will remove excess salt, but be sure to pat the chicken dry to ensure that the smoke adheres well and the skin crisps up.
3. Can I smoke chicken on a gas or charcoal grill?
Yes, you can convert a gas or charcoal grill into a smoker by using indirect heat and adding wood chips for smoke. Just make sure to monitor the temperature to maintain a low and slow cook.
Elevate Your Chicken Dishes with Smoking and Brining
Smoking brined chicken is a game-changer for home cooks who want to achieve tender, juicy, and deeply flavorful chicken. By combining the moisture-locking benefits of brining with the bold flavors of smoking, you can create a dish that’s perfect for any backyard barbecue or casual dinner. Try this method and experience the difference in flavor and texture that brining brings to smoked chicken!
Summary Recipe of Smoked Brined Chicken
Ingredients:
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 3 cloves garlic
- 1 sprig rosemary
- 1 tsp peppercorns
- Wood chips (hickory or applewood)
- 1 whole chicken or 4 chicken breasts/thighs
Instructions:
- Brine chicken for 1-12 hours depending on cut.
- Rinse and pat dry.
- Smoke at 225°F (107°C) until internal temp reaches 165°F (74°C).
- Rest for 10-15 minutes and serve.