I'd heard about Cajun Brine and my first thought was that it sounded like an excellent chicken pre-smoking soak. I'd have to tone down the spicey since Mum would be eating it too, so I'm cooking up a NotCajun Brine - an AussieMum Brine.
2 pints of water
1/2 cup sea salt (no iodine or anti-caking agents)
1 1/2 tablespoons cracked black peppercorns
1 tblsp garlic herbs
1 tblsp parsley
1 tblsp mixed herbs
1 teaspoon of that brownish stuff called Season All that every pantry cupboard seems to end up with, which ends up shoved to the back of the cupboard and is forgotten about until it goes hard and you have to scrape at the top to break the crust but it still tastes okay, and who bought this anyway?
Get it all together into a pot and let it stew for an hour.
Once it is cool I'll pour it over a chicken in an oven bag and let is soak in the fridge tonight. Tomorrow it gets a good 6 hours of smoke.