Juicy Smoked Pickle Brined Chicken
A flavorful and juicy smoked chicken recipe brined in dill pickle juice and infused with smoky BBQ flavors.
Equipment
- 1 smoker
- 1 digital meat thermometer
- 1 large resealable plastic bag
Ingredients
Main Ingredients
- 4 lbs whole chicken
- 2 cups dill pickle juice
- 1/4 cup brown sugar
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
Optional Ingredients
- 1 tsp cayenne pepper
- Fresh dill sprigs
- 1 lemon sliced
Instructions
Preparation
- In a large mixing bowl, combine dill pickle juice, brown sugar, kosher salt, black pepper, smoked paprika, and garlic powder. Stir until the sugar and salt are completely dissolved.
- Place the whole chicken in a large resealable plastic bag. Pour the prepared brine over the chicken, ensuring it is fully submerged. Seal the bag and refrigerate for at least 12 hours.
- Preheat your smoker to 225°F. Choose wood chips like apple or cherry to complement the flavors of the brine.
- Remove the chicken from the brine and pat it dry with paper towels. Place the chicken on the smoker rack.
- Smoke the chicken for 4-5 hours or until the internal temperature reaches 165°F. If desired, increase the temperature to 350°F for the last 30 minutes to crisp the skin.
Serving
- Allow the chicken to rest for 10 minutes before carving. Serve with your favorite BBQ sides.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to enjoy.
Notes
Pro Tips: Ensure the chicken is fully submerged in the brine for optimal flavor infusion. Experiment with different wood chips to find your favorite smoke flavor.
Ingredient Substitutions: Use white sugar instead of brown sugar for a lighter flavor. Substitute smoked paprika with regular paprika if necessary.
How to Serve: Pair with coleslaw, cornbread, or baked beans for a classic BBQ meal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
Make-Ahead Tips: Brine the chicken a day in advance to save time on the day of smoking.
Ingredient Substitutions: Use white sugar instead of brown sugar for a lighter flavor. Substitute smoked paprika with regular paprika if necessary.
How to Serve: Pair with coleslaw, cornbread, or baked beans for a classic BBQ meal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
Make-Ahead Tips: Brine the chicken a day in advance to save time on the day of smoking.