Name: How To Brine A Chicken For Smoking
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 quarts water (divided); 1/3 cup salt; 1 lemon (quartered); 4-5 sprigs fresh thyme and rosemary; 2 tablespoons brown sugar; 4 cloves garlic (smashed); 1 tablespoon black peppercorns

Laura Lynch

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Learn exactly how to brine a chicken for smoking, so your next smoked chicken turns out juicy and delicious, with loads of extra flavor.

If you’re looking for a way to take your smoked chicken to the next level, brining is the answer. Brining is a simple step that can result in a more juicy and tender chicken with minimal extra effort. In this article, we’ll show you how to brine a chicken for smoking so you can achieve the perfect balance of flavors.

Our recipe includes common ingredients like brown sugar, garlic, and onion to give you a flavorful brine solution. Whether you’re new to smoking or a seasoned pro, this recipe will help you prepare your chicken to ensure it’s juicy and packed with flavor.

» Also see our recipe for Smoked Chicken on the Traeger.

Is it Absolutely Necessary to Brine First?

If you’re looking for a juicy chicken with crispy skin and a smoke flavor, brining is the way to go. Brining not only adds flavor to your meat, but also helps to keep it moist throughout the smoking process. USDA recommends brining poultry, including turkey and chicken, before smoking for a juicy and tender end result.

Brining chicken before smoking it is recommended as it allows the cells to retain more moisture, making the meat more juicy and tender. Brining also tenderizes the meat by causing the muscle fiber to unravel and swell. While it is possible to smoke chicken without brining, the end result won’t be as juicy and flavorful.

Brining chicken takes as little as 3 hours to impart some flavor and juiciness to the meat, so it’s recommended to do it even if you don’t have the full 12 hours.

Ingredients You’ll Need

Water – tap water is fine, no need for filtered water.
Salt – coarse salt is best for brining, with Kosher salt being at the top of the list for its purity.
Brown sugar – adds sweetness to the brine.
Garlic – adds a savory flavor to the brine.
Lemon – helps with breaking down the muscle fiber and imparts a vibrant flavor.
Fresh thyme and rosemary – use fresh herbs for maximum aroma and flavor.
Black peppercorns – adds a spicy kick to the brine.

Equipment You’ll Need

Medium-sized pot – You start out making the brine on the stove top in a pot, to dissolve the salt and allow the herbs to meld into the water.
Large container – You’ll need a large container that can fit both the brine and the chicken, and can fit inside your fridge. This container can be a pot, a food-grade plastic container, or a large glass bowl.
Paper towels – to pat the chicken dry
Meat thermometer – to ensure the chicken is cooked to perfection
Wood chips – for smoking, and hickory for a smoky flavor.

How to Make Brine for Smoked Chicken

Step 1: Mix the brine

In a saucepan over medium heat, combine 2 cups of water with salt, lemon, thyme, rosemary, brown sugar, garlic, and black peppercorns. Simmer until the salt has fully dissolved. This will take about 5 minutes.

Remove the pot from the heat and let it cool. It doesn’t have to be completely cold as you’ll be combining it with the remaining water, which will quickly cool it down.

Once cooled, combine the brine with the remaining water in a large enough container to hold the water and chicken (that will fit in your refrigerator).

Step 2: Brine the chicken

Submerge the chicken, breast side down, in the brine. Refrigerate for 12-24 hours for a whole chicken. 12 hours is the ideal amount of time. If you have to go longer, don’t exceed 20 hours. 24 hours is pushing it a bit.

If you’re brining smaller pieces of chicken – thighs, wings, etc – you only need to brine them for 30 minutes to 3 hours. No longer than 3 hours.

Step 3: Prepare for smoking

Remove the chicken from the brine. Pat it dry with a paper towel.

For even more flavor, we recommend coating the chicken with a dry rub that will also help crisp the skin while it’s smoking. We also recommend stuffing it with more lemon and herbs.

Step 4: Smoking the chicken

A whole smoked chicken on the grill with a temperature probe.

Preheat the smoker to 225° F. Don’t forget to stock the hopper with your preferred pellets (we like apple wood pellets for chicken).

Place the chicken on the smoker. Insert a leave-in thermometer into the thickest part of the breast meat, if you have one. Close the lid and let it smoke for about 2-3 hours, until the internal temperature of the chicken reaches 165° F. Take it off the grill and let it rest for 10 minutes before slicing.

How Long Should I Brine a Chicken Before Smoking

Brining chicken before smoking it can help keep the meat juicy and flavorful. However, it’s important not to overdo it, as it can cause the meat to become soggy and limp.

If you’re smoking a whole chicken, it’s recommended to brine it for 12 hours, although you can continue to brine it for up to 24 hours. Brining beyond 24 hours may cause the meat to break down too much and become less ideal.

For chicken pieces, such as wings, thighs, and drumsticks, it’s best to brine for only 30 minutes to 3 hours. Chicken wings should be on the lower end of this range to prevent them from becoming too salty.

Remember to always cook chicken to an internal temperature of 165°F (74°C) and adjust your cook time accordingly.

Can You Brine a Whole Chicken Too Long?

Yes, you can brine a whole chicken for too long. Ideally, a whole chicken should be submerged in brine for 12 to 24 hours. If you exceed 24 hours, your chicken may become too salty, and the protein will break down too much, resulting in overly salty chicken with a weird texture. Dry brining is also an option to avoid over-brining your chicken.

Should I Rinse Chicken Before/After Brining

If you’re wondering whether you should rinse chicken before or after brining, the answer is simple: you should not rinse the chicken before brining it. According to the USDA, rinsing the chicken before brining can lead to contamination around your kitchen. Instead, take the chicken out of its wrapping, pat it dry with a paper towel, and proceed with brining without moving the chicken to any other surfaces around your kitchen.

We also don’t recommend rinsing the chicken after brining. Again, just pat it dry with a paper towel and apply the rub.

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