But it is not the same at all. When you do it right, a smoked chicken and a baked chicken taste like their very distant cousins. The smoked chicken will win the taste-test every time. Reasons Why You Should Brine the Chicken In the process of brining, a mixture of salt and other spices are mixed with water. The meat is immersed and remains in this water so that the brine and all its flavors can be absorbed.
Dry Rub BBQ Smoked Chicken Breasts - Gimme Some Grilling
Take the thawed chicken breast out of the fridge, rinse and clean all pieces thoroughly — pat dry. After that, apply the rub generously over pieces, all sides and under the skin if you can. We prefer to do this at least a couple of hours before cooking for the maximum effect. Remember to keep the meat in the fridge until you are ready to put it on the fire. First, fill the water pan to within an inch of the top. Use hot water to help avoid wasting fuel. For electric or gas smokers, place the chips pre-soaked in water 20 min.
Make sure there is enough space to fit and cover the chicken with the mixture. This will be your basic brine. Give it a few good stirs and set it aside while you prep your chicken breasts. Take the chicken breasts out of the packaging and pat them as dry as possible with some paper towels. Then, place them in the container with the brine and soak them in the refrigerator for 30 to 60 minutes.
A great, easy smoker recipe that anyone can make! If you are nodding your head in agreement that they sound amazing then I have a treat for you today! They are so juicy and delicious with tons of flavor.