Half Smoked Little Chicken Recipe
all natural delaware chicken, brined & slow-smoked for three hours
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Brining the Chicken
Prepare a brine solution with water, kosher salt, brown sugar, black peppercorns, bay leaves, and garlic. Mix well until salt and sugar dissolve.
- 2
Brining Time
Submerge the whole Delaware chicken in the brine solution, cover, and refrigerate for at least 12 hours or overnight.
- 3
Preparing the Smoker
On the day of smoking, soak the wood chips in water for at least 30 minutes. Preheat the smoker to 225°F (107°C).
- 4
Smoking the Chicken
Remove the chicken from the brine, rinse under cold water, and pat dry. Place the chicken in the smoker and add the soaked wood chips. Smoke for approximately 3 hours or until the internal temperature reaches 165°F (74°C).
- 5
Resting the Chicken
Once smoked, remove the chicken from the smoker and let it rest for 10-15 minutes before carving. This allows juices to redistribute.
