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 40Â° 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:http://www.smoking-meat.com/brining-meat.htmlhttp://www.smoking-meat.com/smoking-chicken.htmlhttp://virtualweberbullet.com/brining.html
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.