Sunday, 26 January 2014

Smoked Whole Chicken

1 4-5 pound chicken
2 bottles GF beer (I use New Grist)
1 onion, rough chopped
4 cloves garlic, crushed
1 tablespoon kosher salt
1 tablespoon brown sugar
8 peppercorns
1 cup water, plus more to cover

Mix together 1 cup water, salt and sugar in a sauce pan and bring to a boil; continue to boil until salt and sugar are dissolved.
Cool completely in refrigerator.
Place the chicken, onion, garlic and pepper corns in a pot large enough to hold the entire chicken.
Pour the beer and cooled brine over the chicken; add enough water to just cover the chicken.
Brine refrigerated for 4 hours.
Remove the chicken from the brine and pat dry inside and out.
Prepare smoker and smoke at 250 for approximately 4 hours or until meat thermometer reads 180 degrees in the thickest part of the breast.
Your chicken will be nicely browned outside. The meat does stay pink around the bones but the juices will run clear inside the turkey.


Look how tender and juicy the chicken is!!

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