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Smoking Half chicken

post #1 of 3
Thread Starter 

I am going to smoke chicken, but I want to brine it ahead of time.

I want to add a good flavor so salt water is not what I want.


Thinking Beer or Tequila....Open to suggestions.


I did a pork roast in apple brandy for 36 hours.  That was very good.

post #2 of 3

Brines are basically salt water with other flavors. Marinades can have salt but are mostly flavorful liquids with herbs and spices. Brines penetrate the meat, tenderize and enhance moisture retention. Marinades primarily flavor the surface 1/4 to 1/2". Below is the Brine, marinade and a sauce I have used more than 25 years. You can add whatever you like to it...JJ


Families Favorite Brine


1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix


1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional


Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...


This is a marinade and sauce that I use. Works on any meat..


Shrimp Fajita Marinade


1/4C Red Wine Vinegar or Fresh Lime Juice

1/4C Olive Oil

2T Soy Sauce

2T Brown Sugar

1T Chili Powder

1tsp Oregano, Mexican preferred.

1/2tsp Kosher Salt

1/2tsp Black Pepper

3-4 Cloves Garlic, Minced.


1-2oz Tequila (optional)


Combine all and whisk well. Set aside.

Clean Shrimp and add to marinade.

Marinate 30 minutes and drain Shrimp.

Thread on soaked bamboo skewers.

Smoke or Grill as desired till just cooked through.

Makes about 3/4 Cup, enough for 1-2 pounds of Shrimp.


Note: Great on Chicken and Beef also. Marinate 8 to 12 hours.

Three Amigos Wing Sauce


1/2Stk Butter

1tsp Minced Garlic, 1-2 cloves

1/4C Agave Syrup or Honey

1/4C Jalapeno Tabasco sauce

2T Sriracha Sauce

2T Hotter Texas Pete or other Cayenne Hot sauce

1T Lime Juice 

1T Ketchup

1tsp Lime Zest, finely grated.

1/4tsp Salt


1oz Tequila (optional)


Melt Butter over medium heat and add Garlic. Saute until fragrant, about 1 minute.

Add remaining ingredients, bring to a simmer.

Remove from heat, cool 5 minutes and puree in a blender to emulsify.

Makes about 1 Cup.



Edited by Chef JimmyJ - 8/19/16 at 12:15pm
post #3 of 3
Thread Starter 

Thanks for the tips.  

I marinaded in Tequila, Lime Juice, water, apple cider vinegar, brown sugar, garlic powder, and some taco spices for 6 hours.  Let them dry over night in frig.

Smoked for 4 to 5 hours.


Made Tequila lime Aioli.  Came out great.  Think I need skin to dry more, was a little chewy.

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