a good brine recipe please

Discussion in 'Sauces, Rubs & Marinades' started by franco61365, Mar 12, 2008.

  1. I am planning to butterfly two whole chickens and smoke them on Saturday afternoon, now who has used a brine, and how should I go about making one, and then how long should I let it soak in the brine, is there a time limit?, any help???????????????????
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Try searching "brine".
    Standard is 1 cup kosher to 1 gallon water. For poultry I add onion, rosemary celery and thyme in about a quart and simmer for a while. Add salt to that, dissolve, and pour into 3 Qts icewater.
     
  3. pitrow

    pitrow Smoking Fanatic

    This is the brine I use for all kinds of poultry... turkey, chicken, duck basically anything that has wings...

    For each gallon of water add:
    3/4 cup non-iodonized salt such as pickling salt
    1 cup brown sugar
    3 cups apple cider
    1/2 cup lemon juice
    1/4 cup Worcestershire sauce
    1 oz maple flavoring
    1 tsp ginger
    3 Tbsp ground black pepper
    2 Tbsp minced garlic
    1 cup dry minced onions
    2 bay leaves
    2 Tbsp Italian seasoning

    I usually make a two gallon batch for a whole turkey, but it really depends on the size of your container and the size of the bird.

    Soak it overnight in the fridge.
     

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