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| Marshall Brewing's pilsner is a great brew that's true to the style. Earthy tones, grassy hops, and floral aromas make for a great brew to brine this chicken. Also, as a great beer to drink while your dinner is smoking. |
Ingredients For Brine:
1 whole chicken (about 4-5lb range)
4 bottles of Pilsner
1 tbsp fresh cracked black pepper corns
1 small bunch of sage leaves
2 quarts of water
1/2 cup sugar
1 cup salt
1 turkey bag
Ingredients For Smoker:
Mustard
2 tbsp salt
2 tbsp black pepper
2 tbsp granulated garlic
Pecan and Mesquite wood (50/50 mix)
Put the pilsner, water, peppercorns, sage, sugar, and salt in a bot. Heat and stir till sugar and salt is all dissolved. Take off heat and completely let cool down. Place chicken in a oven roasting turkey bag and carefully pour the brine in the bag. Seal and place in fridge. Brine for 12 hours.
When done brining, take out of fridge. Rinse off the chicken very well and pat completely dry with paper towels. Let chicken come to room temp. Now is time to prep your smoker. Get temp regulated to around 225 degrees and smoking with a 50/50 mixture of pecan and mesquite wood.
Rub the bird with a light coating of mustard. Mix the salt, pepper, and garlic. Truss the chicken then rub the seasoning all over. Place in smoker and cook for roughly 4 hours or until internal temp of chicken is 165 degrees.
Take chicken out when done, place on a cutting board and cover with foil. Let rest for about 20-30minutes before carving.
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| Pair this delicious bird with a pilsner or an american amber ale. Rauchbier is supposedly a great combination as well, but I've never been one for smoked beers with smoked foods. |
