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Ingredients
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Brine
Method
Brining and Smoking Process
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, lemon juice, lemon zest, chopped coriander, black peppercorns, and minced garlic. Stir until salt and sugar are fully dissolved.
- 2
Brine the Chicken
Place the whole chicken in a large container or brining bag and pour the brine over the chicken. Make sure the chicken is fully submerged. Seal and refrigerate for 48 hours.
- 3
Prepare for Smoking
After brining, remove the chicken from the brine and rinse it under cold water. Pat it dry with paper towels. Let it rest at room temperature for about 30 minutes before smoking.
- 4
- 5
Rest and Serve
Once cooked, remove the chicken from the smoker and let it rest for 10-15 minutes before carving. Serve and enjoy!
