Chicken Brine Recipe for smoking

[Serene]

Have this yummy dish!

Brining chicken before smoking helps keep it moist and adds flavor throughout the meat. Here’s a simple and effective chicken brine recipe for smoking:
Ingredients:

• 4 cups water (preferably cold or chilled)
• 1/4 cup kosher salt
• 1/4 cup brown sugar (or granulated sugar)
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• 4 cloves garlic, smashed
• 1 lemon, sliced
• 1 sprig fresh rosemary (optional)
• Ice cubes (optional, for chilling the brine)

Instructions:

1. Prepare the Brine:
   • In a large saucepan, combine the water, kosher salt, brown sugar, black peppercorns, bay leaves, garlic, lemon slices, and rosemary (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Once it boils, remove from heat and let it cool to room temperature.
2. Cooling the Brine:
   • To speed up the cooling process, you can add ice cubes to the brine mixture. Make sure the brine is completely cooled before using it.
3. Brining the Chicken:
   • Place your chicken pieces (such as breasts, thighs, or drumsticks) in a large container or resealable plastic bag. Pour the cooled brine over the chicken to cover completely. If needed, add more water to ensure the chicken is submerged.
4. Brining Time:
   • Refrigerate the chicken in the brine for at least 4 hours, up to overnight. Brining overnight will give you the best results in terms of flavor and moisture retention.
5. Rinsing and Drying (Optional):
   • After brining, remove the chicken from the brine and rinse it thoroughly under cold water to remove excess salt from the surface. Pat the chicken dry with paper towels.
6. Smoking the Chicken:
   • Preheat your smoker to the desired temperature (usually around 225-250°F or 107-121°C). Remove the chicken from the brine and let it come to room temperature while your smoker heats up.
   • Smoke the chicken until it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat, about 1.5 to 2 hours depending on the size and cut of the chicken pieces.
7. Resting and Serving:
   • Once smoked, let the chicken rest for about 10 minutes before serving to allow the juices to redistribute. Enjoy your flavorful and moist smoked chicken!

Brining enhances the natural flavors of the chicken while helping it stay juicy during the smoking process. Adjust the ingredients and flavors to suit your preferences, and enjoy the delicious results of your smoked chicken!

 

[jannababe]

I just came across this Chicken Brine Recipe and it sounds amazing! The idea of soaking the chicken to get it super juicy and flavorful is genius. Can't wait to try it out this weekend! Thanks for sharing such a great recipe.

 

[johnlloyd]

Have this yummy dish!
View attachment 4923
Brining chicken before smoking helps keep it moist and adds flavor throughout the meat. Here’s a simple and effective chicken brine recipe for smoking:
Ingredients:

• 4 cups water (preferably cold or chilled)
• 1/4 cup kosher salt
• 1/4 cup brown sugar (or granulated sugar)
• 1 tablespoon whole black peppercorns
• 2 bay leaves
• 4 cloves garlic, smashed
• 1 lemon, sliced
• 1 sprig fresh rosemary (optional)
• Ice cubes (optional, for chilling the brine)

Instructions:

1. Prepare the Brine:
   • In a large saucepan, combine the water, kosher salt, brown sugar, black peppercorns, bay leaves, garlic, lemon slices, and rosemary (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar. Once it boils, remove from heat and let it cool to room temperature.
2. Cooling the Brine:
   • To speed up the cooling process, you can add ice cubes to the brine mixture. Make sure the brine is completely cooled before using it.
3. Brining the Chicken:
   • Place your chicken pieces (such as breasts, thighs, or drumsticks) in a large container or resealable plastic bag. Pour the cooled brine over the chicken to cover completely. If needed, add more water to ensure the chicken is submerged.
4. Brining Time:
   • Refrigerate the chicken in the brine for at least 4 hours, up to overnight. Brining overnight will give you the best results in terms of flavor and moisture retention.
5. Rinsing and Drying (Optional):
   • After brining, remove the chicken from the brine and rinse it thoroughly under cold water to remove excess salt from the surface. Pat the chicken dry with paper towels.
6. Smoking the Chicken:
   • Preheat your smoker to the desired temperature (usually around 225-250°F or 107-121°C). Remove the chicken from the brine and let it come to room temperature while your smoker heats up.
   • Smoke the chicken until it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat, about 1.5 to 2 hours depending on the size and cut of the chicken pieces.
7. Resting and Serving:
   • Once smoked, let the chicken rest for about 10 minutes before serving to allow the juices to redistribute. Enjoy your flavorful and moist smoked chicken!

Brining enhances the natural flavors of the chicken while helping it stay juicy during the smoking process. Adjust the ingredients and flavors to suit your preferences, and enjoy the delicious results of your smoked chicken!

Hey guys! I think using a combination of salt, sugar, and herbs like rosemary and thyme in the brine adds great flavor, though you might want to adjust the saltiness to your taste!

 

[KainGo127]

That chicken brine recipe looks like a game changer! I’m all about those smoky flavors—can't wait to give this a try. Thanks for sharing the deliciousness!

 

[Idris]

A good brine makes all the difference when smoking chicken! I like to throw in some garlic, bay leaves, and a touch of brown sugar for extra depth. Helps keep the chicken juicy and adds a nice tang!