FAQ FAQ  Forum Search   Events   Register Register  Login Login

Beer Brined Smoked Chicken

Post Options Post Options   Likes (0) Likes(0)   Quote Bradley NZ Quote  Post ReplyReply Direct Link To This Post Topic: Beer Brined Smoked Chicken
    Posted: 27 Nov 2018 at 12:35pm
Bradley NZ View Drop Down

Joined: 13 Dec 2009
Status: Offline
Points: 443

Beer Brined Smoked Chicken



·         10 to 15 skin on, bone-in, Chicken Thighs and Wings

For the brine

·         2 Cups Amber Beer (approximately 1.5 cans)

·         2 Cups Water

·         3 Tbsp Kosher Salt

·         3 Tbsp Sugar

·         1 Tbsp Hot Sauce

For the rub

·         ¼ Cup Brown Sugar

·         2 Tbsp Kosher Salt

·         2 Tsp Paprika

·         1 Tsp Cayenne Pepper

·         ½ Tsp Black Pepper

·         1 Tsp granulated or dehydrated Garlic

·         1 Tsp dried Oregano

·         1 Tsp dried Basil


·         Bradley Flavour Bisquettes – Alder Flavour 


1.      Mix together ingredients for the brine. Add the beer in last as it will foam up a bit. 

2.      Cover chicken with the brine and place covered in the fridge overnight.

3.      Remove the chicken from the brine and rinse with cold water.

4.      Mix together the ingredients for the rub.

5.      Toss the chicken pieces evenly in the rub.

6.      Place wings and thighs directly on the smoker rack.

7.      Smoke the chicken at 107°C (225°F) with Alder Bisquettes.
Back to Top
Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 27 Nov 2018 at 6:22pm
Steps View Drop Down

Joined: 14 Oct 2013
Location: Sth Auckland
Status: Offline
Points: 8271
Approx time in smoker?
 That sounds nice...
  A few chicken ex supermarket marinated drum sticks go well filling a couple gaps in the smoker....

 This sounds a definite goer...
Back to Top
Forum Jump
Forum Permissions View Drop Down

This page was generated in 0.141 seconds.