First chicken smoke

[ibbones]

By the way, why not brine them?

'
I normally would but every time I make brine, I just "add" this and that to it.  Maybe one shake instead of two of this spice or that.  But also, I am trying to get the flavor of just chicken and wood.  No variables and I am hoping to do one each day but not as my main part of the meal.  Otherwise I am going to be tired of chicken after four days in a row so it's just going to be a few bites off each one.  Maybe then I can make a King Ranch Chicken with the leftovers.

[Sum1]

If you'll eat them day after day, it would be very hard for you to judge. I think you really need to taste them side by side, all in one sitting.

As for a brine, I think it's best to stick with a specific brine that works best for you, and not just do a little of this and a little of that. Consistency is important, if you want to reproduce something that you found to be good. 

[DivotMaker]

As for a brine, I think it's best to stick with a specific brine that works best for you, and not just do a little of this and a little of that. Consistency is important, if you want to reproduce something that you found to be good.

+1!

[SconnieQ]

Keep the brine simple so other flavors do not interfere. 1 gallon water, 1 cup Kosher salt, 1/2 cup brown sugar. Make sure to keep brine time the same.

[Sum1]

My whole chicken brine is this:

1 gallon of tap water (or enough to completely submerge the chicken in a bowl that is not too much larger than the chicken). Don't heat up the water, room temperature is fine.
¾ cup kosher salt
1 cup white sugar
1 tbs ground black pepper
1 tbs cayenne
Mix all the ingredients well until the salt and sugar are dissolved.

[ibbones]

My whole chicken brine is this:

1 gallon of tap water (or enough to completely submerge the chicken in a bowl that is not too much larger than the chicken). Don't heat up the water, room temperature is fine.
¾ cup kosher salt
1 cup white sugar
1 tbs ground black pepper
1 tbs cayenne
Mix all the ingredients well until the salt and sugar are dissolved.

Done.  I am going to brine each bird with this recipe and try each one with different wood.

[DivotMaker]

As long as we're recommending brines for poultry, Bones, I'll throw in my go-to!  I find the orange juice adds the sugar, without adding sugar.

DM's All-Purpose Poultry Brine

[Sum1]

Forgot the mention that I brine the bird in the fridge. I think that goes without saying..