How to Brine a Chicken

To cook a moist and flavorful chicken we use a three step process.

• 1.The first step is to start with the freshest poultry available.
• 2.Then we place the chicken in a seasoned brine for 24 hours.
• 3.Then we place it in a smoker for 4-5 hours at a temperature of 200 degrees. We do not flip or turn the chicken during this time. This prevents the skin from breaking and losing juices. Our chicken is done and ready to serve when it has a minimum inner temperature of 165 degrees.

Here is a simple brine recipe you can try at home.

• 1 gallon Ice Cold Water
• 1/4 Cup Salt Kosher
• 1/4 Cup Garlic Granulated
• 1/4 Cup Sugar
• 2-3 Tbs. Taragon
• Other options include: Rosemary, Oregano, Soy or Teriyaki..

Tip: As you add salt to your water, taste the water. If the water tastes salty you have added to much salt. If the brine tastes good the chicken will taste good! Add your chicken and refrigerate in the brine for 24 hours. After soaking in the brine your chicken can be smoked, grilled or roasted.