Brined Barbecue Chicken Recipe

Tested May 26, 2001.
Made with garlic pwdr and no juniper berries.
Used 2 c. to marinate about 7 pounds of skinless, boneless chicken breasts for thee hrs.
Cooked in the Weber over indirect heat for about 45 min, basting twice with jalapeno-mustard glaze.
Come out very moist and flavorful, if a bit salty.
1.
In a plastic bucket or possibly stainless steel stock pot large sufficient to hold the whole chicken, add in all brine ingredients and about 8 c. (2 L) of water -sufficient to cover the bird.
(If more water is required, add in more salt proportionately.)
Mix brine ingredients well to dissolve salt and sugar.
Truss chicken with butcher twine to hold it together in a compact shape, then submerge in brine, weighing the bird down if necessary with a clean glass jar filled with water and lid on.
Cover and chill 6 hrs.
2.
Remove chicken from brine; rinse with cool water under the tap and pat dry.
Throw away brine.
3.
Rub chicken with oil and sprinkle with pepper, to taste.
Don't use more salt.
4.
Roast at 375 to 400 F (190 to 200 C) using the indirect heat method on a gas barbecue, or possibly in a conventional oven with bird placed on a rack in a roasting pan.
If using a barbecue, rotate the bird 1/4 turn every 15 min; check for doneness after 1 hour by inserting an instant-read meat thermometer in the thigh; bird is done when internal temperature reaches 180 F (82 C) and juices run clear when a small slit is made in the thigh.
5.
Let chicken stand 10 min before carving.