Brined Smoked Chicken

Brining is an easy way to season your meat from the inside out. It will keep you from cooking a bland, dry pork chop and make sure your chicken is tender and juicy. You still must make sure you do not overcook your meat. Always aim for an internal temperature of 145 for pork or 165 for poultry.



1 gal of water

8 oz kosher salt

8 oz dark brown sugar

¼ cup whole black pepper

2 cinnamon sticks

6 sprigs thyme, or 1 teaspoon dry thyme

4 cloves of garlic, smashed with the side of a chef’s knife

Smoked Chicken

1 SMF Chicken, Quartered
½ gallon Brown Sugar Brine, cooled
1 handful wood chips (apple, pecan, cherry, peach, or white oak)


In a large pot over medium heat, add pepper, spices, garlic, salt and brown sugar, cover with water and bring to a boil. Simmer until salt & brown sugar dissolve. Cool to room temperature then refrigerate overnight. Only use the brine when it is cold! Brine the meat under refrigeration for desired time (see below) and discard the brine when you remove the meat. Pat the meat dry and it is ready to use, no additional seasoning required!  

Brine the Chicken pieces under refrigeration in the cold brine for 3 hours.  Preheat the Big Green Egg to 350 degrees direct heat.  Place the chicken pieces cut side down on the grill arranged around the outer edges of the fire.  Add the wood chips to the coals.  Cook the chicken to an internal temperature of 165 degrees.

Heather Sinyard