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This mixture of Latakia, small leaved Orient and Perique creates a rich flavored smoking experience

While our 8 ounce bottles have our signature trigger sprayer, our 4 and 2 ounce sizes (with pump sprayers) are convenient for travel and to carry in a handbag or a backpack

Gentry, C

Episode 306: Barbecue on a Budget Tea-Smoked Chicken Other Recipes from Episode 306: Barbecue on a Budget Yield: Makes 6 servings Method: Hot smoking Brining time: 24 hours Smoking time: 2 1/2 hours Tea-Smoked Chicken Recipe Notes Yield: Makes 6 servings Method: Hot smoking Ingredients For the brine: 4 quarts (1 gallon) water 3/4 cup light brown sugar 1/4 cup coarse (sea or kosher) salt 2 tablespoons Chinese five-spice powder 1/2 cup soy sauce Spice bundle (tie the following ingredients in a cheesecloth square) 5 whole cloves 3 cinnamon sticks, broken 4 whole star anise, broken 2 bay leaves, broken into pieces 3 tablespoons black tea (we used lychee tea) 1 tablespoon whole black peppercorns 1 tablespoon coriander seeds 1 tablespoon whole black peppercorns For the smoking mixture: 1 cup wood chips (preferably cherry or apple) 1/3 cup white rice 1/3 cup black tea 1/3 cup brown sugar 3 cinnamon sticks 3 star anises 3 strips tangerine peel For serving: 3 scallions, trimmed, sliced thinly on a sharp diagonal Cooked white rice Vinegared cucumbers Recipe Steps 1: Rinse the chicken quarters under cold running water and place in a large container for brining