I work at fire sta. and did this just like it say's and this by far the best. Full of flavor moist awesome, nothing but bones left. Also good w/pork. ENJOY RC
1gallon water 3/4cup kosher salt 1/2cup granulated sugar 2tablespoons dried rosemary 1tablespoon caraway seed 1tablespoon granulated garlic 2teaspoons ground black pepper
1whole chicken, about 4 pounds, giblets, wing tips, and any excess fat removed In a large pot combine the brine ingredients. Stir well to dissolve the sugar and salt.
Submerge the chicken in the brine, breast side down, and refrigerate for 6 to 12 hours.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with butcher’s twine.
Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings. Cook the chicken over indirect medium heat, with the lid closed, for 1 hour.
If your grill has an infrared burner at the back of the grill, after 1 hour of cooking, light that burner and set it to medium heat (leaving the regular outside burners on medium and the middle burners turned off). If your grill does not have an infrared burner, continue to cook the chicken as you were doing. Either way, cook the chicken until the surface is deep golden brown and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone). This should take 10 to 20 minutes with the infrared burner and 20 to 30 minutes without the infrared burner. Watch carefully that the chicken skin does not burn.
When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time). Transfer the chicken from the spit to a cutting board. Cut into serving pieces. Serve warm.
This is from the weber.com web site.
Originally Posted By Slavac:
Any idea if this brine would work for a chicken on a smoker as well?
My smoked chickens have loads of flavor near the skin (where the seasonings hit) but I wish they had more flavor/moisture throughout.
I always brine my chicken before smoking it, and it seems to help it stay moist and flavorful throughout. Many times, I'll use beer instead of water for the brine. Just beer, salt, and whatever seasonings/spices you want.
Originally Posted By JoshL:
Originally Posted By Slavac:
Any idea if this brine would work for a chicken on a smoker as well?
My smoked chickens have loads of flavor near the skin (where the seasonings hit) but I wish they had more flavor/moisture throughout.
I always brine my chicken before smoking it, and it seems to help it stay moist and flavorful throughout. Many times, I'll use beer instead of water for the brine. Just beer, salt, and whatever seasonings/spices you want.
Interesting, thanks. My chicken comes out moist and all that goodness but flavor wise past the smoke ring is just sorta...meh.
