Smoked Chicken

• active time: 4 hours
• total time: 24 hours

Ingredients

•1 gallon water and 1 gallon apple cider

•½ cup salt

•½ cup brown sugar

•3 bay leaves

•1 tablespoon black pepper corns

•8 whole cloves

•10 sprigs fresh thyme

•orange peels, sage, rosemary

Directions

In a saucepot, heat all of the ingredients and stir to disolve the salt and sugar. When disolved, remove from heat and allow to cool.

Rinse chicken and remove giblets.

When the brine has cooled, immerse chicken and brine for 18 to 24 hours.

Remove chicken, rinse and blot dry. Insert some butter under skin, brush with vegetable oil and place in a preheated smoker with apple wood, (200°). Smoke for aproximately 3to 4 hours until the internal temperature reaches 158° . Cover with foil and reat for 30 minutes. Make sure temperature rises to 165°