Maple Brined Smoked Chicken With Gravy - Weber Smokey Mountain Cooker series Manual

MAPLE BRINED SMOKED CHICKEN WITH GRAVY

Cooking time 2½ to 3½ hours
Cooking temperature 130°C to 150°C
Ingredients
2 kg whole chicken
Note: You will need a clean bucket to brine
the chicken in.
For the brine
2 tbsp pickling spice
½ cup table salt
1 cup maple syrup
½ cup bourbon
500 ml boiling water
4 L cold tap water
For the gravy
2 tbsp butter
½ brown onion, diced
Fine sea salt, to taste
Freshly ground pepper, to taste
500 ml chicken stock
Pan juices from chicken
1 tbsp cornlour
2 tbsp water
Method
In a small jug, combine the pickling spice, salt,
maple syrup, bourbon and boiling water. Stir
until the salt has dissolved and set side in the
fridge to cool. Once the water is cool, add the
mixture to 4 L of cold tap water in the bucket.
Place the chicken in the brine breast end irst
so the legs just poke out the top of the liquid.
Place the bucket in the fridge to brine the
chicken overnight.
Once ready, remove the chicken from the
brine and rinse. Pat the chicken dry with paper
towel and return to the fridge.
Set up and light your Smokey Mountain
Cooker™ as per the instructions in this
handbook.
(Note: For this recipe we recommend you use
5 - 8 more briquettes of lit fuel, reducing the
unlit fuel by the same amount to produce a
higher cooking temperature of approximately
130 to 150°C)
°C
Once the smoker has reached the desired
temperature (130°C to 150°C), add 4 chunks of
Weber® Firespice
a combination of both) through the front door.
Close the door.
After 5 minutes, smoke should be visible and
coming out of the top vent. Place a small
drip pan on the lower cooking grill to catch
the juices and place the chicken on the top
cooking grill, directly above the drip pan. Cook
the chicken for 2 ½ to 3 ½ hours or until the
chicken has reached an internal temperature
of 74°C.
Remove chicken from the smoker and set
aside to rest. While the chicken is resting,
make the gravy.
Melt the butter in a saucepan over medium
heat. Add the onion, salt and pepper. Cook
for 5 minutes, or until the onion has softened.
Add the chicken stock and juices from the drip
pan.
Cook over high heat for 10 minutes, or until
the gravy has reduced by half. In a separate
bowl, combine the cornlour and water.
Add the cornlour mixture to the gravy and
stir well until thickened. Cook until the gravy
comes to the boil again. Serve with the
smoked chicken.
15
Cherry or Apple wood (or
TM