Brine Smoked Chickens

Description

Purchased from the Rosenthal Estate in Montgomery, Alabama in 1989. Dated 1966. Notation on card indicates this is Michael's specialty and served with cole slaw and corn salsa.

Ingredients

• 1 gallon water
• 1 pound salt
• 1/3 pound granulated sugar
• 5-6 roasting chickens

Procedures

1. Soak chickens in salutation and let cure for 24 hours.
2. Remove from solution, wipe dry and store in refrigerator and additional 6 hours.
3. Place pan of water above fire in cooker to help prevent meat from drying out.
4. Hickory chips are preferred.
5. Cook in smoker for 12 hours at 200 degrees.

Contributed by

Cat's Recipes Y-Group