Smoked Chicken Brine is an easy extra step that takes your smoked chicken to the next level!

Easy Smoked Chicken Brine

We are huge fans of all the smoked meat recipe – there is nothing quite like having the smoker going on a hot summer day with maybe a Beer Can Chicken going, maybe some smoked green beans, smoked potatoes or smoked baked beans in the works? Not much better! If you are thinking of smoking a chicken and want to take it to the next level then this is a great place to start! A simple brine will result in a more juicy, tender chicken with little extra effort! We love using it on our smoked whole chicken, smoked chicken breasts and smoked chicken thighs.

Why This Recipe Works

1. Not too salty: we don’t recommend rinsing your chicken after brining so our brine isn’t overly salty, just salty enough! All you need to do is pat dry.
2. Aromatics: the addition of aromatics is key – the beautiful smell of the fresh herbs is amazing.
3. Brine time: we have broken down the brine time depending upon whether you are smoking a whole chicken or just breasts or thighs.

What You Will Need

• water + kosher salt: this is our basic brine solution.
• orange: adds a touch of sweetness and citrus.
• whole black peppercorns: for a little bite.
• fresh rosemary: contributes an earthy flavor.
• other add-ins: garlic or onion work here too.

How Long Should You Brine a Chicken Before Smoking

That depends upon what cut of chicken your are smoking. For a whole chicken we recommend 12 hours (or up to 24 hours), while a chicken thigh or breast can be done is a minimum of 30 minutes (or up to 3/4 hours).

Do you Rinse Chicken Before Brining

We do not recommend rinsing your chicken before brining (and neither does the USDA) as it can lead to contamination in your sink. Simply pat your chicken dry with a clean paper towel before brining.

Why Do You Brine Meat Before Smoking

Meats are brined before smoking because the salt not only alters that meats protein by allowing the cells to retain more moisture (more juicy), but it also tenderizes the mat by causing its muscle fiber to unravel and swell. So: brining = juicy and tender.

How to Make a Smoked Chicken Brine

Gather your ingredients.

Combine your salt and water. You can do this one of two ways: you can warm up your water and add in your salt, it will dissolve more quickly this way, but then you need to cool it back down before pouring it over your chicken. Or, you can add your salt to cold water and whisk until combined.

Grab your chicken and ensure the cavity is empty.

Place chicken in a food-grade container and pour the water/salt mixture over top. Add in other ingredients. Let chicken sit per recipe card below.

Remove chicken and pat dry with clean paper towel before smoking however you like.

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