As you prepare your beer brine, just remember that this kind of brine penetrates chicken pieces quickly. So you won’t need much of it. You don’t need expensive beer. Any kind will protect chicken from drying while smoking.
10 to 15 skin on, bone-in chicken thighs and wings
For the brine
2 Cups amber beer (approximately 1.5 cans)
2 Cups water
3 Tbsp kosher salt
3 Tbsp sugar
1 Tbsp hot sauce
For the rub
¼ Cup brown sugar
2 Tbsp kosher salt
2 Tsp paprika
1 Tsp cayenne pepper
½ Tsp black pepper
1 Tsp granulated or dehydrated garlic
1 Tsp dried oregano
1 Tsp dried basil
- Mix together ingredients for the brine. Add the beer in last as it will foam up a bit.
- Cover chicken with the brine and place covered in the fridge overnight.
- Remove the chicken from the brine and rinse with cold water.
- Mix together the ingredients for the rub.
- Toss the chicken pieces evenly in the rub.
- Place wings and thighs directly on the smoker rack.
- Smoke the chicken at 225°F with Alder Bisquettes.
Recipe by: Lena Clayton