Source: Derik
Brine
16 C Water
3/4 C Kosher Salt
2 T Minced Garlic
2 t Ground Black Pepper
2 T Worcestershire Sauce
2 T + 2 t Brown Sugar
Seasoning
Seasoned Meat Tenderizer, to taste
Garlic Powder, to taste
Ground Black Pepper, to taste
Note: If you don't have seasoned meat tenderizer you can use a combination of salt, pepper, garlic powder, and paprika.
Remove neck and gizzards from the chickens, rinse well.
Warm up the water to make dissolving sugars and salt easier. Once brine has cooled combine with chickens in a food safe container. Let sit in fridge over night.
Set smoker to 275F with Lumberjack Competition Blend (Maple, Hickory, Cherry) pellets. Remove chickens from brine, rinse well, and pat dry.
Season chickens generously and place in preheated smoker. Cook time is between 2-3 hours. Pull off the smoker at 170F and let rest for 10 minutes.
