| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Chickens (3 1/2 Lb. each) |
| 1 |
ga |
Water |
| 3/4 |
c |
Salt |
| 2/3 |
c |
Sugar |
| 3/4 |
c |
Soy Sauce |
| 1 |
ts |
Each dried tarragon; thyme, and black pepper |
| 1/4 |
c |
Olive Oil |
INSTRUCTIONS
Wash birds inside and out., Put water in a large non-aluminum container,
add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and
pepper. Submerge birds in brine and weigh them down with a heavy plate so
that they stay submerged. Refrigerate overnight.
Remove birds from brine and wash inside and out. Pat dry. Reserve brine.
Start smoker, fill water pan with water and half of reserved brine. Place
chickens, breast side up, on top rack of smoker. Cover and smoke at 200 to
250 degrees for approximately four hours, until internal temperature of the
thickest part of the thigh reaches 170 degrees. Baste with olive oil after
two hours.
Posted to bbq-digest V5 #717 by William O'Reilly on Nov 23, 1997
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