It is best not to use breasted fowl and have the bird defeathered. Submerge the fowl in the brining solution for 8 hours under refrigeration. For commercial applications use pink salt.
Brining Solution 5%
- 1.6 oz kosher salt
- 1 qt water
Remove the fowl from the brining solution and pat dry. Allow it to dry under refrigeration for 2-3 hours before smoking. Prepare basting liquid.
- 1-2 Cups maple syrup - Reduce the maple syrup by half over very low
Prepare your smoker with hickory chips and adjust to 200 - 220 degrees. When the fowl is dry brush with maple syrup and place in the smoker. You can apply repeated coats of basting liquid during smoking. A breast will take approximately 40-70 minutes and the entire bird will take from 70-90 minutes. Remove the bird when the internal temperature reaches 120 degrees.