Brined Smoked Chicken with White Sauce
Brining. Sounds difficult and scary? No, it’s so easy and will make your chicken or turkey taste like the most moist meat you have ever indulged in!
Here’s the recipe I love to use:
- 1 tablespoon black peppercorns
- 3 bay leaves
- 4 -6 cloves garlic, sliced
- 4 cups cold water
- 1 cup light brown sugar, packed
- 1/2 cup kosher salt – don’t use table salt
Pour the above mixture into a gallon freezer bag and mix well. If desired, you can whisk this mixture in a bowl then add to a sturdy freezer gallon bag.
Prepare your chicken. Remove from wrapping and remove any inner organs from the cavity of the bird. Wash and clean thoroughly in a sink, making sure to observe poultry safe handling procedures.
After bird has been cleaned. place on a large cutting board. With a butcher knife, poultry scissors or large cutting knife, cut the chicken into halves from the neck thru the back and splitting the breasts.
After cleaned again in sink, slowly add the chicken halves into the Ziploc bags, making sure all etra air has been squeezed out of the bags.
I like to put the bags into aluminum pans as they soak at minimum of 4 hours for 4-6 pound birds in the fridge. You can even let them sit overnight, but I have found that 4 hours is fine. A turkey or larger birds must brine overnight!
After birds have finished soaking, remove from bags, clean birds thoroughly again and discard brine. Smoke, BBQ or roast using your favorite method! My final product was smoked for 3 hours in an electric smoker using Applewood wood chips, Applejuice as the liquid at 225 degrees. To finalize the chick and to make the skin crispy, I put it on a 300 degree BBQ grill for 5-10 minutes each side. I guarantee this will be the BEST chicken you will ever eat! Serve with the White Sauce below we love in Alabama and you will be in Heaven!
Alabama White Sauce
Ingredients:
- 2 cups Hellman’s mayonnaise
- 1 cup apple cider vinegar
- 2 tablespoons lemon juice
- 1/4 cup black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Directions:
Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce.
Two Cousins and a Skillet 