In a large saucepan, combine water, garlic cloves, peppercorns, salt, vinegar, rosemary, and thyme. Mix over low heat until combined and sugar is dissolved. Let cool completely by using ice or placing in refrigerator. Place chicken in brine so that it is completely covered and place in the fridge for four to six hours. Remove chicken from brine and rinse before smoking.
Simple Smoked Chicken Brine Recipe
Since smoking a chicken is a lengthy process, it can dry out a chicken. Using a chicken brine, though, can help lock in moisture while adding additional flavor.
Hot Tip: Be sure to rinse excess brine before use and discard used brine; it has now been in contact with raw meat and is not safe to be used again.
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