Juicy. Tender. Layered with savory, spicy, sweet notes. Smoking chicken is easy; but getting it really good comes down to one thing: the brine. This brine by Chef B is just the ticket for infusing flavor, keeping moisture locked in, and adding complexity with spices and herbs. Follow along to learn how to make it, why each ingredient matters, and tips to get even better results.
Why Brine Your Chicken Before Smoking
Brining isn’t a trendy extra. It solves real problems when smoking poultry:
- Moisture retention: Smoking, especially low and slow, dries out lean meats like chicken breast. Brine helps the meat absorb and hold water. BBQ Pro Shop
- Flavor deep inside: Salt, sugar, and aromatics penetrate into the meat, not just the surface. The longer the brine (within reason), the more seasoned the inside. BBQ Pro Shop
- Balanced taste & texture: The sugar helps balance salty brine, aids in browning or mild caramelisation, and herbs/spices add layers.
Chef B’s Brine Recipe (Smoked Chicken Version)
| Ingridient | Amount |
|---|---|
| Water | 1 gallon |
| White sugar | ½ cup |
| Brown sugar (packed) | ½ cup |
| Salt (pickling & canning) | ½ cup |
| Granulated garlic | 2 tbsp |
| Granulated onion | 3 tbsp |
| Black pepper | 2 tbsp |
| Italian seasoning | 2 tbsp |
| Celery seeds | 1 tbsp |
| Bay leaves | 5 |
| Cayenne pepper | 1 tbsp |
| White pepper | ½ tbsp |
Prep & Brining Time
- Prep: ~10 minutes to mix and boil brine.
- Chill until below ~40°F (4°C) before adding chicken.
- Brining: ~2 hours for pieces, ~4 hours for a whole chicken. Total time ~4 h20m including cooling.
Step-by-Step Instructions
- Make the brine: In a large non-reactive pot, combine water, both sugars, salt, garlic, onion, herbs and spices. Heat gently bringing to a quick boil. Stir often so sugars don’t scorch.
- Cool the brine: Once boiled, leave to come down to room temp. Then refrigerate it until it’s well below 40°F (4°C). You can speed this by adding ice (adjust water if using ice).
- Submerge the chicken: Make sure chicken is fully immersed. Use a brining bag or container; weight it if floating.
- Brining times: Pieces = ~2 hours; whole bird = ~4 hours (some may go longer, but not too long or it may become too salty or texture will change).
- Dry & smoke: Remove from brine, rinse lightly if desired (depending on salt level), pat dry. Then smoke per your method/rub.
Tips & Variations
- Sweeter brine: Increase brown sugar to 1 cup for richer caramelisation and sweetness.
- Heat lovers: Add more cayenne or toss in dried chili flakes for extra kick.
- Fresh & bright: Try adding citrus (lemon/orange slices or zest) or fresh herbs for brightness.
- Crispier skin: After smoking, you can finish under a high broil or over direct heat to crisp skin.
- Advanced prep: Make the brine ahead (1-2 days), store cold. Always ensure cooling is done properly before adding chicken.
What Others Are Doing & What Sets This Brine Apart
To see how this stacks up, I looked around at other smoked chicken/brine recipes online:
- Many basic brines focus on just water, salt, sugar, then herbs/aromatics. (E.g. basic poultry brine guides.) BBQ Pro Shop
- Others add “zip”- things like hot sauce or Tabasco; especially in whole-chicken recipes. Hey Grill, Hey
- Time in brine varies a lot: some overnight (8-12 hrs) even for pieces; others shorter. Our version finds a middle ground: long enough to really flavor, but not so long it becomes mushy or overly salty.
- Some recipes mention finishing methods for texture (crispy skin, etc.).
What makes Chef B’s brine special:
- Wide variety of spices (granulated onion & garlic, celery seed, bay leaves, white & black & cayenne pepper) which deliver multiple layers of flavor.
- Balanced sugar blend (white + brown) for sweetness plus depth.
- Adjustable (you can make it sweeter, spicier, brighter) depending on your taste.
FAQ
Is brining safe?
Yes- but always cool brine properly (below 4°C / 40°F) before adding chicken, and don’t reuse brine without cooking.
Can I brine overnight instead of the 4 hours?
For whole chicken, yes—if you monitor salt levels. For pieces, overnight may be too long depending on thickness.
How salty will the final chicken be?
It depends on amount of salt in the brine and how long you brine. If it seems too salty, reduce salt, or rinse and pat dry well before smoking.
Brine for Smoked Chicken
A flavorful brine that infuses smoked chicken with moisture, tenderness, and savory depth. This balanced mix of salt, sugar, spices, and herbs ensures juicy, perfectly seasoned chicken every time.
Equipment
- Large Non-Reactive Pot – Stainless steel or enamel to prevent metallic taste.
- Wooden Spoon – For stirring brine.
- Measuring Cups & Spoons – For accuracy.
- Refrigerator Space – To chill the brine.
- Food-Safe Container or Brining Bag – For soaking chicken.
Ingredients
- 1 gallon water
- ½ cup white sugar
- ½ cup brown sugar packed
- ½ cup salt pickling & canning
- 2 tbsps granulated garlic
- 3 tbsps granulated onion
- 2 tbsps black pepper
- 2 tbsps Italian seasoning
- 1 tbsp celery seeds
- 5 bay leaves
- 1 tbsp cayenne pepper
- ½ tbsp white pepper
Instructions
- Mix all of the ingredients in a non-reactive pot and bring to a quick boil, stirring occasionally so that the sugars do not burn on the bottom of the pot.
- Once the brine has boiled, let it stand at room temperature and then place in the refrigerator to cool down to below 40 degrees.
- Place the chicken into the brine and let it marinate for 2 hours for the pieces and 4 hours for whole chicken.
Notes
Customizations:
- Sweeter Brine: Increase brown sugar to 1 cup for a caramelized flavor.
- Spicier: Add more cayenne or a few dried chili flakes.
- Citrusy: Add lemon or orange slices for brightness.
Storage Tips:
- Brine should always be cooled to below 40°F (4°C) before adding chicken.
- Brine can be made 1–2 days ahead and stored in the refrigerator until use.
Serving Tips:
- Pat chicken dry before smoking for crispier skin.
- Works for both whole chicken and cut pieces—just adjust brining time.
Nutrition
Calories: 148kcalCarbohydrates: 37gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 8121mgPotassium: 148mgFiber: 2gSugar: 30gVitamin A: 336IUVitamin C: 2mgCalcium: 96mgIron: 2mg
Tried this recipe?Let us know how it was!
