Ingredients & Directions
Directions
Brine
1 gallon
Water
8 oz
Kosher salt
8 oz
Dark Brown sugar
1/4 cup
Whole black pepper
2
Cinnamon sticks
6 sprigs
Thyme or 1 teaspoon dry thyme
4 cloves
Garlic, smashed with the side of a chef's knife
- 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.
Smoked Chicken
1
1/2 gallon
Brown sugar brine, cooled
1 handful
Wood chips (apple, pecan, cherry, peach, or white oak)
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Ingredients
Directions
Brine
1 gallon
Water
8 oz
Kosher salt
8 oz
Dark Brown sugar
1/4 cup
Whole black pepper
2
Cinnamon sticks
6 sprigs
Thyme or 1 teaspoon dry thyme
4 cloves
Garlic, smashed with the side of a chef's knife
- 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.
Smoked Chicken
1
1/2 gallon
Brown sugar brine, cooled
1 handful
Wood chips (apple, pecan, cherry, peach, or white oak)
