Ingredients

The following ingredients have 8 Servings
  • 2 cups water
  • 2 cups molasses
  • 2 cups kosher salt
  • 1/4 cup soy sauce or tamari sauce
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon freshly grated and peeled ginger root
  • 1/4 teaspoon garlic powder
  • 2 gallons ice water
  • 4 chicken quarters
  • 2 tablespoons extra virgin olive oil
  • Suggested wood: apple, cherry, pecan, and mesquite

Instruction

  • In a large stockpot over medium heat, combine 2 cups water, molasses, and salt. Bring to a boil until the salt is dissolved.
  • Remove from the heat and stir in soy sauce, Worcestershire sauce, ginger, and garlic powder.
  • Set aside and let cool.
  • When the mixture is cooled, stir in 2 gallons of ice water, mixing well. Place each chicken quarter in a brining bag, oversized plastic bag, or large stockpot.
  • Pour brining mixture over each chicken quarter and place in a bowl. Refrigerate, turning once, for 6 to 8 hours.
  • Preheat smoker to 225°F.
  • Remove chicken from brine after at least 6 hours, and rinse thoroughly to remove any remaining salt.
  • Pat dry with paper towels. Then brush with olive oil.
  • Place chicken on the middle rack of the smoker. Smoke for up to 3 hours or until the internal temperature reaches 165°F in the thickest part of the leg.
  • Remove the meat from the smoker and enjoy with your favorite BBQ sauce!