Sobrecoxas de frango defumadas

Ingredientes

• 3 lb chicken drumsticks
• 6 tbsp kosher salt (Diamond Crystal brand preferred )
• 2 c water
• 3 tbsp dark brown sugar
• 3 tbsp soy sauce
• 6 garlic cloves (smashed )
• 1 lemon (cut into wedges )
• 3 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 4 sprigs fresh oregano
• 1 dried bay leaf
• 1 tsp black peppercorns
• 3 c cold water
• neutral oil
• BBQ sauce (optional)

Modo de preparo

1. 1

   --- Brine & dry rub ---

2. 2

   In a pot, combine the 6 tbsp kosher salt, 2 c water , 3 tbsp dark brown sugar , 3 tbsp soy sauce, 6 garlic cloves, 1 lemon, 3 sprigs fresh thyme, 2-3 sprigs fresh rosemary , 4 sprigs fresh oregano , 1 dried bay leaf, and 1 tsp black peppercorns.

3. 3

   Bring to a boil over high heat and let simmer for one minute. Stir occasionally so that all the sugar dissolves.

4. 4

   Bring the pot off the heat and let it rest for 10 minutes.

5. 5

   Transfer the brine into a large mixing bowl and add the 3 c cold water . Cool the brine on the counter (or pop it in the fridge) until it’s cool to the touch.

6. 6

   Gently add the 3 lb chicken drumsticks in the brine and make sure all the chicken is covered.

7. 7

   Cover with a lid or plastic wrap. Brine in the refrigerator for at least four hours or preferably overnight, but not more than 12 hours.

8. 8

   After brining, transfer the drumsticks on a wire rack-lined sheet pan on the counter and let them come to room temperature.

9. 9

   --- Smoking ---

10. 10

    Preheat the smoker to 275°F.

11. 11

    Dry the drumsticks with paper towels and lightly coat with neutral oil.

12. 12

    Smoke until it reaches an internal temperature of 145 °F. Turn the drumsticks occasionally to prevent burning.

13. 13

    Raise smoker temperature to 350°F.

14. 14

    Baste on BBQ sauce if desired and continue to cook until drumsticks reach 175°F internally.

15. 15

    Transfer the drumsticks onto a sheet pan. Let chicken rest for 10 minutes and then serve.