We do a brine and it is the best smoked chicken I have ever had - 1/2 c salt, 1/2 c brown sugar, and whole lot (maybe 2 C?) WHOLE graham masala spice (we get it at the Indian market) brine 24 hours then drain and wrap in foil and smoke for a 3-4 hours then open the foil and lacquer the skin for another hour or so. Yum. Yum.
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