Comments on: How to Brine and Smoke a Whole Chicken

By: Lisalia

Lisalia — Tue, 29 Jun 2021 18:44:02 +0000

Yummy! I won’t need to buy the rotisserie chicken from costco any longer… this was so easy to make and tasted infinitely better. Takes a bit of planning ahead, but that’s absolutely doable. Thanks for the great instructions too. This is a total winner winner chicken dinner lol!

By: katerina @ diethood.com

katerina @ diethood.com — Tue, 29 Jun 2021 16:27:33 +0000

Such great tips! Thank you for sharing!!

By: Bigblock

Bigblock — Sat, 05 Jun 2021 03:40:35 +0000

In reply to Cindy. If you use table (regular salt) rather than kosher decrease the amount by a third. The volume of fine regular salt is greater than coarse kosher salt and can result in a salty tasting cooked product.

By: Milisa

Milisa — Tue, 24 Nov 2020 13:02:14 +0000

In reply to Bonnie.

Hi Bonnie,
You can totally add olive oil or butter and a rub to the chicken before smoking. Just make sure you dry it well after draining from the brine. Here’s one we did with butter and herbs: https://www.missinthekitchen.com/herb-butter-smoked-chicken/

~ Milisa

By: Bonnie

Bonnie — Mon, 16 Nov 2020 18:04:40 +0000

So I want to smoke a chicken on Sunday. I have smoked quite a few before but I have never brined any. We went to a restaurant and had smoked chicken and it was amazing, it didn’t seem to have had any rub on it. Can I brine and not do a rub? Would you just recommend butter or olive oil all over and under skin?

By: C.L

C.L — Mon, 19 Oct 2020 22:23:47 +0000

This was waaaayyyy too salty!

By: Bill

Bill — Fri, 04 Sep 2020 10:23:11 +0000

In reply to Ed Matthews. Ed, thx. You’ve inspired me to try again...

By: Ed Matthews

Ed Matthews — Fri, 04 Sep 2020 02:42:02 +0000

Bill, I don’t brine my birds that way. Sprinkle liberally with Kosher salt all over and under the skin. Wrap up the bird. I use a Walmart plastic bag!! Next morning rinse off. Set out to get room temp, cover bird with a light coat of olive oil and apply your dry rub. Let sit about an hour. Heat up smoker to about 230-240*. I use pellets…Pit Boss’s Competition Blend. I got a temp probe but I just eyeball my birds. I smoke 2 at a time..Spatchcocked. Spritz with apple juice now and then. Last 10 minutes of the cook, apply your favorite BBQ sauce..Good Luck Bill
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By: Bill MIller

Bill MIller — Thu, 03 Sep 2020 23:41:07 +0000

FOLLOW UP:

Full disclosure: I am very good in the kitchen… I am very good on the BBQ… and I am very good on my RECTEC Smoker. I followed the very simple recipe down to the letter. Not at all impressed with the result. The skin was soft, and the flavor was barely there. Kept thinking I did something wrong, but I did not. My RecTec holds temp w/i a few degrees of set point and the brine was a full 24 hours. Its a mystery…

By: Ed Matthews

Ed Matthews — Wed, 02 Sep 2020 19:03:24 +0000

In reply to Bill MIller. It usually takes about 1 1/2 to 2 hours when I smoke 2 birds.at 230*F. I just eyeball it!!. Np probe