Smoked Beer Brined Chicken Recipe
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 Flavor Bisquettes – Alder Flavor
Mix together ingredients for the brine. Add the beer in last as it will foam up a bit.
Cover chicken with the brine and place covered in the fridge overnight.
Remove the chicken from the brine and rinse with cold water.
Mix together the ingredients for the rub.
Toss the chicken pieces evenly in the rub.
Place wings and thighs directly on the smoker rack.
Smoke the chicken at 225°F with Alder Bisquettes.
Recipe by: Lena Clayton
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now