Grilled Smoked Chicken Breast with Peach Salsa

This is a really great and easy to make brine.

Basic Brine for Smoking Poultry (chicken, duck, pheasant, turkey, squab etc.)

2 cups packed brown sugar
1 cups kosher salt
1 cup pickling spice (or peppercorns, whole cloves, whole cinnamon sticks, star anise, whole coriander seed etc.
4 cups water
Bring to a boil, and simmer for 5 minutes. Sugar and salt should be dissolved.
Remove from heat and add 4 cups ice. Taste when cool. If it is too salty add more ice water.

Place poultry in a non-reactive (not aluminum, copper, etc.) container (glass, plastic or stainless OK). Pour enough brine over poultry to cover. Marinate at least 4 hours. Drain off brine and dry the breasts on paper towels before smoking. "Cool Smoke" for 1 hour and quickly chill or cook off.

It also works well with beef short ribs, pork butt and brisket.

WARNING: do not save brine that has touched the poultry.

Peach & Cherry Salsa to serve with smoked chicken breasts.
4 servings

6 peaches, pitted and diced small
15 cherries, pitted and diced small
1/2 c. diced red onion
1 lime, zest and juice
1 tblsp. sugar
1/4 teasp. salt

Method: Combine and let sit in refrigerator for 1 hour.

Grand Cru Wine Barrel Smokers

After years of building and using my wine barrel smokers my friends and family convinced me that I should be making and selling them so I created my company Grand Cru Wine Barrel Smokers.

Grand Cru smokers use a unique satellite wood chip heater that produces cool smoke.
“Cool Smoking” makes the difference. Chicken, Pork, Beef, Fish and Vegetables can be quickly smoked and cooked at a later time. Use the wood chip flavor of your choice for a variety of tastes.
Grand Cru Smokers, with their three racks, can “cool smoke” up to 60 pork chops or 12 sides of salmon at a time. Even turkeys are not too large.
Grand Cru Smokers can be custom made to your wine preference if desired.
For the gourmet home cook or seasoned chef, no other smoker can give the same flavor.