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first chicken

post #1 of 20
Thread Starter 
I am attempting my first whole chicken Sunday. I've got some general guidelines, but any recommendations for a brine. Some brining instructions would be helpful as well as it will be my first time for that.

Thanks in advance,

post #2 of 20
I like this one

1 lb of salt (Kosher)
1 lb Brown sugar
1 container of pickling spice

Add a quart of water and boil.

Let cool

Place chicken in container large enough to cover it.

Pour cooled liquid over chicken then add enough water to completely cover chicken.

Refrigerate over night

Rinse off before you are ready to smoke.

Place in smoker pop open beer smile and wait
post #3 of 20

I started Brining & smoking chicken last summer...it's very easy! When I first started I did not use a brine & the chicken was very good, but then I read a lot about brining, so I decided to give it a try. My results were so good that I decided that I will never smoke a chicken or turkey without brining it...it's that good!!

Place your brine into a non-reactive container, like an ice chest. remove chicken from package, rinse off then place in brine solution. It must be kept below 40° at all times. I always add ice to keep it nice and cool.

I usually brine whole chickens for approximately 10 hours. After brining rinse off with cold water, then apply your rub.

Here are some links that will help out:

Here is a basic brine recipe that I have used:

Here is the brining recipe:
1 Whole Chicken
1 gallon of water
1 cup of kosher salt
1 1/2 cups of white sugar
1/3 cup soy sauce
3 tbl black pepper
2 tbl onion powder
2 tbl garlic powder

Hopefully this will help you get started...I have to get my brine mixed up and get my chickens ready to swim in it tonight.
post #4 of 20
Thread Starter 
thanks guys, I'll get them in the brine tonight and look forward (as always) to smoking tomorrow.
post #5 of 20
Thread Starter 

I tried your brine. I brined for 8 hours, rinsed, patted it down and let it sit uncovered in the refrigerator for 3 more hours. I added some rub, pulled the water pan at 165 and glazed with honey. Here's the final product. My wife and I both enjoyed it.
post #6 of 20
Man that do look good! I am gonna have to try a chicken!
post #7 of 20
Lookin Great!

This is all going hard on me 'cause I just ate and now I want more! You guys are killing me! But whatta way to go!

post #8 of 20
Looks real good!!! What temp did smoke it at? Nice and Golden brown!
post #9 of 20
Looks great. It so nice when your plan comes together. Be proud and smoke on.
post #10 of 20
very nice looking chicken you got there thanks for sharing
post #11 of 20
Bill -

You did a fine job there on that bird! So what do you think of brining birds now? You can also do a combibation of brining and flavor injecting which I like best. Turkey is really super god smoked after a brine too.
post #12 of 20
Thread Starter 
I cranked my masterbuilt up to it's max at 275, didn't know it went up that high!
post #13 of 20
Thread Starter 

I'm going to have to try injecting, don't have the needle and syringe. We liked the flavor of the brined chicken a lot. I think brining with be a regular for poultry now.

post #14 of 20

Great pics!!! Brining is the way to go on all poultry. Like I said earlier...after brining a bird I will never smoke another bird without brining it first!!
post #15 of 20

Forgot to ask...how long did your bird take? What was your average temp?
post #16 of 20
Thread Starter 
It was done in 4 hours, set the temp at 275. I forgot to take note at the size.
post #17 of 20
Great job irwinwd,fine lookin bird PDT_Armataz_01_34.gif
post #18 of 20
I love smoked chicken!! Brining sure does make a difference. Looks great !!
You should be proud
post #19 of 20
I never thought that brining would make so much of a differance. Now I also always use a brine. That chicken looks mighty good, I think I'll have room for one in my GOSM this weekend.
post #20 of 20
Thread Starter 
We were trying to pick out the flavors while we were eating. I really tasted the pepper, hint of onion, garlic and the smoked flavor. My wife seemed to pick up the soy more. We both agreed the honey glaze at 165-170 was a good idea. I was busy with other things and lost track of the temp a bit. I intended to do it at 160, the skin wasn't rubbery, but not crispy either. I think the extra 30 minutes or so without the water would have helped that. We were both thumbs up on brining though.
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