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Ingredients
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Brine and Chicken
Method
Brining and Smoking
- 1
Prepare the Brine
In a large pot, combine water, kosher salt, brown sugar, black peppercorns, garlic cloves, and fresh thyme. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature.
- 2
Brine the Chicken
Once the brine is cool, submerge the halved chicken in the brine. Cover and refrigerate for at least 4 hours, or up to 12 hours for more flavor.
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use your choice of wood chips for smoking, such as hickory or applewood.
- 4
Smoke the Chicken
Remove the chicken from the brine and pat it dry with paper towels. Place the chicken skin-side up in the smoker. Smoke for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).
- 5
Rest and Serve
Remove the smoked chicken from the smoker and let it rest for 10-15 minutes before serving. Enjoy your brined and smoked half chicken!