Smoked and Cured Beer Can Chicken using Pop's Brine
Updated: Apr 1, 2018
Mix the following ingredients with one gallon of water.
1/3-1 Cup of Kosher Salt
1 Cup White Sugar
1 cup Brown Sugar
1 Tablespoon Pink Curing Salt
1 Tablespoons Pickling Spice
3 Bay Leaves
Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse chicken in the brine for 2-3 days in a non reactive container. For better results inject chicken with cure solution.
After chicken has been cured remove from solution. Rinse well with cold water. Dry chicken off with paper towels, and allow to complete dry out by placing the chicken in the refrigerator for at least an hour, or overnight.
Smoke chicken at 225 degrees using Apple and Hickory wood for 2 hours. After 2 hours increase temperature to 325 degrees and continue to smoke until internal temperature of chicken reaches 165 degrees in the thickest part of the thigh.
Cover chicken with foil and allow to rest for 20-30 minutes. Slice and enjoy some of the best chicken you have ever had!
Click the video below to see me do this step by step.