Tequila Brined Chicken

Brining

In large, non-metallic containers (bucket, jug or bowl), combine the tequila, lime juice, warm water, salt, honey, lime rind and jalapeños. Stir well until the salt and honey dissolve. Place the chickens into sealable plastic bags or an airtight container. Distribute the brine over them, then top up with cold water until the chickens are submerged, seal and refrigerate overnight for around 12 hours.

Cooking

Step 1

Around four hours before serving, set up your smoker with charcoal in the basket and water or brine in the water pan. You’re aiming for a smoking temperature of around 100 – 120°C / 220 – 250°F. You can use the leftover brine in the water pan for an extra hit of flavour.

Step 2

Remove the chickens from the brine, rinse them under cold running water and pat dry with kitchen paper. Rub them all over with olive oil, then season generously with sea salt and black pepper.

Step 3

Place the chickens directly onto the smoker or use a ProQ Rib and Roast Rack. Add a couple of ProQ Smoking Wood Chunks. Check your smoker every hour and top up the water and fuel as needed.

Step 4

Smoke the chickens until the internal temperature of the thickest part of the breast reaches 73°C / 163°F. Remove from the smoker, wrap in foil, and rest until ready to carve and serve.