Directions

Brining

1. Brining is the process whereby chicken (or other meat) is submerged in a salty liquid (“brine”) and left to marinate to add flavour, tenderise AND add moisture so the chicken stays juicier when roasted. To make chicken brine, all you need is water and salt. Everything else is for flavour so it’s optional and customisable. Additions include sugar or honey, herbs, lemon, garlic and bay leaves.

2. Dissolve 2tbs salt (cooking salt not table salt) in 2 litres of warm water.

3. Add 1 litre of cold water and any additions. Chill in fridge until fridge cold. Do not add chicken to warm brine - it must be cold.

4. Submerge chicken in brine and refrigerate for 24 hrs. When ready to cook - remove from brine and pat dry

Cooking

1. Set up the kettle for in direct cooking. Fill one basket to halfway with unlit bbq briquettes. Light 6-10 briquettes in a chimney starter and then add to the unlit briquettes.

2. Give the BBQ 20 mins to settle and the unlit briquettes begin to light (150 - 200 degrees).

3. Add wood chunks to the briquettes. Season the breasts if you wish.

4. Place the breasts on the opposite side of the heat. Top vent to be fully open above the chicken.

5. Chicken needs to get to 74 degrees internally to be cooked approx 2-3 hrs.

6. Add more wood chunks when more smoke is required. Remove and serve hot or cold.