2 chickens -- (3 1/2 lb. each)
1 gallon water
3/4 cup salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon dried tarragon -- thyme, and black
-- pepper
1/4 cup olive oil
Instructions:
Wash birds inside and out. Put water in a large non- aluminum container,
add salt and sugar and stir to dissolve. Add soy sauce, tarragon,
thyme and pepper. Submerge birds in brine and weigh them down with
a heavy plate so that they stay submerged. Refrigerate overnight.
Remove birds from brine and wash inside and out. Pat dry. Reserve
brine. Start smoker, fill water pan with water and half of reserved
brine. Place chickens, breast side up, on top rack of smoker. Cover
and smoke at 200 to 250F for approximately four hours, until internal
temperature of the thickest part of the thigh reaches 170F. Baste
with olive oil after two hours.
