For brine: Combine 4 cups water, brown sugar, salt, and black peppercorns in a 16-quart stockpot. Cover and bring to a simmer. Simmer just until sugar and salt dissolve, stirring occasionally. Remove from heat. Stir 12 cups ice water into brine to cool.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This isn't your average brined and smoked chicken—Big Moe knows just what flavors to add to create a perfect brined chicken.
Try Hy-Vee Hot Pepper Mac & Cheese and Hy-Vee Smoked Pit Beans on the side!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. water plus 12 cups ice water, divded | ||
| 1 c. Hy-Vee brown sugar, packed | ||
| ¾ c. Hy-Vee kosher sea salt | ||
| 1 tbsp. whole black peppercorns | ||
| 1 (4-1/2-lb.) Hy-Vee True whole chicken, giblets removed | ||
| Hickory wood chips | ||
| ¾ c. Big Moe Cason chicken rub |
Things To Grab
- 16-quart stockpot
- Smoker
- Paper towels
- Hy-Vee nonstick cooking spray
- 100 percent cotton kitchen string
Directions
Rinse chicken cavity. Add chicken to brine in stockpot; cover and refrigerate 8 to 12 hours.
Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of 270 degrees. Use wood chips and water pan as directed.
Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Spray chicken with cooking spray. Sprinkle inside and outside of chicken with chicken rub. Tie legs together with 100 percent cotton kitchen string.
Place chicken on a greased rack in smoker directly over water pan; close smoker. Smoke for 3 hours or until thermometer inserted into the breast reaches 165 degrees, adding wood chips as needed to maintain smoke. Let rest 10 minutes before serving.
Hyvee Culinary Expert Tip
Nutrition cannot be accurately calculated for brined foods.