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2 article submissions by the SmokingMeatForums.com community.

Brining Poultry

You may ask what is brining. Brining is a way of adding moisture and flavor to poultry somewhat like a marinade. Brining is achieved by adding salt, water or other liquids and flavorings in a 40* environment for a period of time. Basic salts are kosher, sea alt and table salt "non-iodized". The amount of kosher salt is one cup to one gallon of water, if using table salt cut the amount of salt by half as the smaller crystals weigh more per pound than kosher. Other liquids that can be mixed with water are stock, beer, wine, tea and fruit juices. Other flavors can be... read more

How To Smoke Chicken Competition Style

This article has been re-printed here with permission from:   3Men With Nothing Better To Do   (I apologize about the different fonts...it's weird because they all say that they are the same.  I've added some line-breaks in where they are appropriate, too.  Also, I've used the brine, and it is AWESOME! -- mythmaster)   Competition Chicken   Chicken is not a tough piece of meat and cooks in a fairly short period of time, so you don't have to worry so much about temperature spikes (for fear of burning the outside, and undercooking the inside) as one would... read more

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