a good brine recipe please

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

franco61365

Smoke Blower
Original poster
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???????????????????
 
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.
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky