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 250 degrees for approximately four hours, until internal temperature of the thickest part of the thigh reaches 170 degrees. Baste with olive oil after two hours. Posted to bbq-digest V5 #717 by William OReilly on Nov 23, 1997
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|Serving Size: 1 Serving (686g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 185 (8%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 3111.8mg||107 %|
|Potassium 2842.1mg||75 %|
|Total Carbohydrate 544.9g||160 %|
|Dietary Fiber 57.7g||231 %|
|Sugars, other 487.2g|
|Protein 29.3g||42 %|
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Calories per serving: 2258
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