Being a Southern California girl I am very familiar with barbecuing. After moving here to South West Indiana I became aware that they refer to it as grillin. But smoking meat was all new to me. I had never heard of a Green Egg Smoker. Needless to say it’s now my favorite way of cooking meat outdoors.
- 1 chicken, quartered (I’ll be writing a post of how to quarter a chicken later. For now ask your butcher to do it for you. You want a breast with the wing and a leg with the thigh.)
- 2 quarts water
- 1/2 cup table salt
- 1/2 cup sugar
- 1/2 cup hot sauce
- 2 tsp garlic salt
- 1 tsp paprika
- 1 tsp sugar
- 1/2 tsp sage
- 1/4 tsp black pepper
- 1/8 tsp cayenne
In a very large container combine the brine ingredients together until the salt and sugar has all dissolved. Add the quartered chicken, cover with a lid, refrigerate for at least 1 hour but no more than 2. If you let it brine longer than 2 hours the chicken becomes very salty.
In a small bowl mix the dry rub ingredients until well blended. Remove chicken from the brine and pat dry with paper towels. Rub the dry rub mixture all over each piece of chicken, coating them entirely. Heat your smoker to 250 degrees, add the chicken and smoke for 2 1/2 hours at 250. After this initial smoking period, turn off the smoker and let the chicken rest in the smoker with the lid shut for 1 more hour. This method really helps the chicken absorb more of the smoky flavor while continuing to cook slowly. Remove from the smoker and serve.
Suggestions: If you’re not a fan of moderately spicy, then omit the hot sauce from the brine. If you don’t like even a bit of spiciness then also omit the cayenne pepper from the dry rub. My recipe for “Peach-Cherry Chutney” goes extremely well with this smoked chicken.