Description
Try this whole chicken brine and smoked for hours. Tender and juicy meat with tasty crispy skin.
Ingredients
- 1 whole Chicken
- FOR THE BRINE MIX:
- 1 cup Water
- 10 whole Peppercorns
- 1 Tablespoon Sea Salt
- 1 Tablespoon Maple Syrup
- 1 teaspoon Mustard Seeds
- 1 bottle (12 Oz. Size) Beer
- 1 whole Yellow Onion Roughly Chopped
- 4 cloves Garlic, Crushed
- FOR THE DRY RUB:
- ½ teaspoons Ground Black Pepper
- ½ teaspoons Sea Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Paprika
- 1 Tablespoon Onion Powder
- 2 teaspoons Mustard Powder
Preparation
For the brine:
Mix water, peppercorns, salt, syrup, and mustard seeds in a sauce pan. Bring everything to a boil and continue to do so until the salt dissolves completely. Cool in the fridge.
Put chicken in a large, resealable bag. Add cooled brine, beer, onion and garlic. Refrigerate for at least 8 hours.
Remove chicken from brine and pat dry, inside and out.
Mix ingredients for the rub. Rub spice mixture under and on top of the skin, and inside the cavity. Wrap chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.
Unwrap chicken and place in a prepared smoker. Smoke at 225–250°F until meat thermometer reads 165ºF at the thickest part of the breast.
Remove chicken from smoker and allow to rest for at least 10 minutes before serving.
