This is a simple method for just adding the flavor of the smoke process to your foods that you can do in your backyard.

Brine
2 T Kosher or Sea Salt to every gallon of water

There are hundreds of different variations of brining meats, I prefer this method because when you soak meat in a combination of water and salt, some of the brine will go through the cell walls of the chicken and be absorbed into the cells. Brining is a method to increase the amount of liquid in the meat cells thus making a juicier piece of meat.

Chicken
Cut a whole fryer chicken into 8 pieces, drumsticks, thighs, wings and 2 breasts. Soak the chicken pieces in the brine for 1 hour. This process not only tenderizes the meat some but also extracts the blood out of the bones of the chicken.. After the brining stage is completed, pat dry the chicken pieces and refrigerate until you are ready to use.

Smoking Wood

It is best to use woods that are not very resinous. Besides using hickory and mesquite, I prefer to use cherry and white poplar. I will cut the wood into small chunks, usually no larger than a man’s billfold. Then I soak the wood in cold water for a couple hours before I plan on starting my meal.

The Process

Place the wood chips on the charcoal, replace grill and put the lid down. Allow the smoke to conjure for about 5 minutes before you put the chicken on. Because there are so many variables in grilling foods, the heat of the charcoal, the distance between the charcoal and the meat, et cetera, The recipe is pretty much “Put the lid down and cook it ‘til it’s done”. The further away from the charcoal you can cook the chicken the better off you are. It may take longer, but the final outcome is worth the wait
Brining and smoking chicken on the BBQ