Ingredients
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2 gallons water
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2 tablespoons pickling spices
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2 tablespoons cayenne pepper (ground)
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1 teaspoon allspice
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2 teaspoons black pepper
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons celery salt
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3 cups kosher salt
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1/2 cup brown sugar
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2 tablespoons maple extract
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2 teaspoons liquid smoke
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1/2 cup olive oil
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1/4 cup cajun seasoning
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2 cups apple cider vinegar
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2 cups water
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2 tablespoons salt
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2 tablespoons black pepper
Instructions
- For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
- Add maple extract and liquid smoke.
- Rinse chicken and pat dry.
- Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
- Remove pieces, rinse in cold water and pat dry.
- Coat with oil and season with Cajun seasoning.
- Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
- For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
- When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
- For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
- Remove and serve immediately.
- Have copies of the recipe available, because you will be asked.