Cajun Brined Smoked Chicken

Ingredients:

• 1 whole chicken

Brine:

• 1 cup Morton Tenderquick
• 2 quarts water
• 3/4 cup cane syrup
• Handful of red pepper flakes
  

Directions:

1. Soak the chicken in the brine for 24 hrs.
2. Rinse THOROUGHLY. If it's not rinsed good enough, it'll be too salty to eat. After rinsing, dry the chicken & brush with a thin coat of syrup.
3. Sprinkle on a little Cajun seasoning & tie in a meat net or cheese cloth.
4. Smoke over oak or pecan at about 200°-225° till it's tender & the juices run clear.
5. It should take at least 6 hrs.