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Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. In a large saucepan, combine water, garlic cloves, peppercorns, salt, vinegar, rosemary, and thyme. Mix over low heat until combined and sugar is dissolved. Let cool completely by using ice or placing in refrigerator. Place chicken in brine so that it is completely covered and place in the fridge for four to six hours. Remove chicken from brine and rinse before smoking. Click the stars to rate it.
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How is where trusted research and expert knowledge come together. This article was co-authored by Alex Hong. Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. He has been working in restaurants for over ten years. Alex is a graduate of the Culinary Institute of America, and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants. There are 8 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback.