TUCSON, AZ (Tucson News Now) - We're heating things up in kitchen this Labor Day!
- 1/2 gallon water
- 1cup brown sugar
- ¼ cup kosher salt
- 2 ea bay leaves
- 6 ea garlic cloves
- 1 tsp black peppercorns
- 1 cup apple cider vinegar
Put all ingredients in a bowl and mix until all the sugar and salts dissolves.
Place the chicken in the brine and let soak overnight.
Smoking the Chicken
- Bring your smoker up to a 300 degree temp and use a nice fruit wood like an apple or cherry wood.
- After the smoker is putting out a nice amount of smoke and the temp is at a controlled temperature use some 17th street magic dust to rub over the chicken.
- Place the chicken in the smoker with the spine down against the grill grate and smoke for 1 to 1 ¼ hours.
There are a couple of ways to tell if the chicken is finished cooking. You can poke the chicken in the fattest part and if the liquid runs out clear its done, or when the drumstick pulls away from the bird with very little effort its finished, or you can go the sure fire way and use a thermometer. When it reaches a temperature of 170, it's dinner time!