Ingredients :
- For the brine:
- 1 gallon water
- 1/2 cup granulated sugar
- 1/2 cup Salt
- 2 bay leaves
- 1 lemon sliced
- 2 sprigs fresh thyme
- 4 cloves garlic
- 1 tablespoon fresh sage leaves
- For the chicken:
- 4 boneless, skinless, chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon homemade dry rub or store-bought
Directions :
- In a large saucepan over medium heat, combine water, sugar, salt, bay leaves, lemon, thyme, garlic, and sage, stirring often until sugar dissolves, about 7 to 10 minutes. Cool completely and add to a large bowl or other container.
- Add the chicken to the container with the brine, cover, and refrigerate overnight. Ensure the chicken stays submerged by placing a bag of ice or heavy plate on top of the chicken.
- Remove chicken from the brine and rinse to remove excess salt and spices. Rub the chicken with the oil and sprinkle on the dry rub, coating well on all sides.
- Bring the smoker up to 200 to 225 degrees. Place the chicken on grate and cover. Smoke until chicken reaches an internal temperature of 165 degrees on a digital thermometer in the thickest part, about 75 minutes (see note 2). Allow to rest for 10 minutes before slicing.
