when we sat down and started drinking last sunday morning, we did our best to come up with a variety of things to smoke. we had two giant slabs of pork belly already cured, so that was an obvious choice. we went out and we got some salmon, too. and we bought some eggs. (before you ask, yes, smoked eggs are a big thing here and they are delicious when done right.)
but i also wanted to give chicken breasts a go. yeah, they are super cheap and i didn’t want to break the bank. but more than that i wanted to give myself a challenge. i wanted to see if there was a way to make a notoriously dry and flavorless piece of bird into a juicy and delicious masterpiece using nothing more than time and a few ingredients i had on hand.
and i succeeded. when we pulled the chicken out of the smoker, it looked and smelled good. and when we ate it, it tasted so good we all stood around gawking in disbelief. it easily qualified among the best chicken i have ever cooked. while chorusing “dang, that is good” over and over again, we decided to make it a staple when firing up the smoker.
what was the secret? maybe it was the spice rub. maybe it was the half a head of garlic used in the recipe. but if you ask me, we owe it all to the brine.
apple-smoked curry chicken breast
- chicken breasts (boneless, skinless)
- apple woodchips
- half a head of garlic
- a tall can of malty beer
- curry powder
- sea salt
- black pepper
- chinese hot pepper
- rinse off your chicken breasts and dry them. set them aside.
- add salt to a large mixing bowl. the goal is to make a brine with a 16:1 ratio of liquid to salt, so feel free to go pretty heavy on it. the salt in a brine allows the meat to become softer and more absorptive of the flavors present in the smoker. i also highly advise adding an equal amount of sugar to the brine to even out the intense saltiness and provide color to the meat (espeically the exterior).
- peel and mince all of your garlic finely. add it to the mixing bowl. finish with a tablespoon or so of curry powder.
- pour in your beer and stir. call me an alcoholic if you like, but i didn’t actually add any water to my brine (which is obviously normally the main ingredient). normally, a brine which includes ingredients that aren’t water soluable needs to be cooked for a while and then chilled before meat is added. the carbonation of beer allows the flavors of the garlic and curry powder to combine more easily, and it also really does wonders for the softness of the chicken when working in tandem with the salt.
- add the chicken. you can butterfly each breast if you like, but they retain the moisture better when left whole. make sure all the breasts are completely submerged. cover the bowl with plastic wrap and set it in the fridge for 60 to 90 minutes.
- once finished, drain the brine and rinse the chicken. don’t worry, it should have soaked up most of the flavors you exposed it to. most people advise patting the chicken dry so it develops a crust in the smoker, but in this situation i kept it a little bit damp from the rinse so that i could apply a spice rub. sprinkle each breast with a healthy smattering of cinnamon, black pepper, hot chinese pepper, and a little extra curry powder. use your fingers to massage the spices into the breast, making sure they stick. if you are worried about the moisture, you can set the meat on a drying rack in front of a fan for five minutes or so, but you don’t need to.
- pop it in the smoker. i won’t go into the detail of how to go about smoking meat here, but rest assured there are all kinds of great blogs that can help you along the way. i highly recommend patrons of the pit.
traditionally, the goal is to get chicken to an internal temperature of around 140ºf. to do this, it is generally recommended to get the smoker to around 230º. our smoker, at this moment, doesn’t even get close to that temperature. so we smoked it at a very low temperature for a very long period of time (not to mention with all the other meats and fishes we decided to smoke that day in the same smoker). although we were skeptical of how it would turn out, when opened the smoker and took out the chicken, it had a beautiful golden crust and was done almost all the way through.
we sliced the chicken and fried it in a pan with just a little bit of olive oil over medium heat (just to be safe). and honestly, i think it turned out better than any chicken breasts i have had that were completely cooked straight out of the smoker. the outside was crisp and slightly chewy (as the smoker tends to do) and the interior was super succulent.