Above: Two smoked Chickens.  All images taken with an iPhone 5

Barbecue is divine, smoked meat is even better.  Nothing says, Summer, fun, family like outdoor cooking.  Smoked meat is one of those recipes that some people are reluctant to try and it is not instant gratification as you have to do significant planning to successfully smoke meat but once you have your process down the smoking of meats is one of the easiest things you’ll ever do and it will allow you to spend much more time with your family.  This smoked Chicken recipe will get rave reviews from your guest and family.

  • Prep Time:  1 Day
  • Ready In:    6 1/2 Hours

INGREDIENTS

  • 2 Chickens of at least 4 lbs each
  • 2 Cups Water
  • 4 Cups of brine (see link for recipe)
  • 2 sticks of Cinnamon
  • 2 large ZipLoc Freezer Bags
  • 6 Cups of wood chips
  • 1 bottle of beer
  • 1 bottle of Guinness
  • 2 cups of water
  • 2 cups of Apple juice

DIRECTIONS:

  • Wash and prepare your chicken and then place in the ZipLoc bag
  • Mix water and brine solution to dilute it for more delicate meats and then pour equally in the two ZipLoc bags.
  • Add a stick on Cinnamon
  • Seal Bags and refrigerate for at least 24 hours.

 

PRE COOKING:

  • Soak 6 cups of wood chips of your choice (Mesquite, Hickory etc) for one hour before use.
  • Mix the beer, water, Guinness and Apple juice together in a container.
  • Start your smoker and bring the temperature up to 250 degrees Fahrenheit.

DIRECTIONS:

  • Wash your chicken in plain water to wash off all the brine solution and pat dry
  • You don’t need to seal the cavities of the chicken but you can add some extra flavor by inserting some fresh thyme or a quartered onion.
  • Place the wood chips on the smoker hot plate or with the charcoal
  • Place the Apple/Guinness/beer/water mix in the drip pan
  • Put your grill grates on and then place your chickens in the smoker and cover it for 6 hours, do not open the smoker unless absolutely necessary.
  • After 6 hours finish the Chicken in a traditional over at 350 degrees F for 25 minutes
  • Let it sit 10 minutes before carving.

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Jeremy

Jeremy is a consultant, educator and photographer based in the Caribbean. He shoots an eclectic range of material, but his favorite subjects are urban and seascapes, people and aircraft. He mixes his love of technology and travel with photography. Following a brief post college hiatus he picked up a camera again in 2003 and has been shooting ever since. You may view his work on his website


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