Smoked Chicken with Asparagus

Smoked Chicken with Asparagus

Brine your chicken overnight (see recipe below)

Put the chicken in the smoker with your favorite hickory chips  

Place smoker on 225 degrees and cook for 2 ½ hours

The last hour add asparagus to bottom shelf and cook for the last hour

To Brine:

In a bowl with a lid place chicken, mixture of legs, thighs, and small breasts or halved.

4 cups of cold water or enough to cover chicken

¼ cup of kosher salt

2 cinnamon sticks

Tsp of peppercorns

1 small orange or lemon sliced

3 garlic cloves

1 medium sliced white onion

Add all ingredients over the chicken and chill in fridge overnight

 Pairs well with Creamy Potato Salad to follow and a nice Sauvignon Blanc