Chicken Brine...need verification!

Discussion in 'Poultry' started by benderz85, May 28, 2011.

  1. benderz85

    benderz85 Fire Starter

    Hello!

    So I am going to embark on my first smoke tomorrow.

    I've chosen chicken as it appears to be a simpler choice...

    Now ~ I have prepared a brine with info from SMF posts.

    Thoughts?

    16 cups of water

    1/2 cup of salt

    1.5 cups of sugar

    2 tbsp of pepper

    1 tbsp of thyme

    1 tbsp of garlic powder

    1 tbsp of sage

    1 tbsp pf basil

    1 tbsp of paprika

    1/2 cup of worcestire

    I started with a simple brine recipe...but couldn't stop!

    Also ~ I am doing a full bird. How long should I brine for?

    I also think I am going to

    Thanks for all the helpful information everyone :)
     
  2. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I like a brine ratio of 1/3 cup kosher salt to 1 gallon of water.  The rest is up to you.  I would suggest brown sugar.  I brine whole birds 8 hours overnight.
     
  3. benderz85

    benderz85 Fire Starter

    I saw that people liked using brown sugar...just didn't have any in the house!

    Thanks for the tips. I work 7-3 tomorrow...and plan on smoking when I get home.

    8 hours means I could put the bird in the brine before I leave for work :)

    Cheers ~ thanks Ecto!
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Here is the best one I have ever used. It comes from Tip and is very good

    Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
    1 ½ Gal Water
    ½ C Salt - Kosher
    ½ C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice (Louisiana Cajun Seasoning)
    2 tsp Celery Seed

    Slaughterhouse Poultry Injection
    ½ Pkg Good Seasons Italian Dressing
    2 tsp Garlic Powder
    2 tsp Celery Seed
    2 TBS melted Butter (non salted)
    2 C Apple Cider

    Slaughterhouse Spritz (Good fer everthin!)
    8 oz Apple Cider
    6 oz Water
    4 oz Whiskey
    2 oz Cider Vinegar
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I always use equal parts sugar & salt in my brines.
     
  6. jc1947

    jc1947 Smoking Fanatic

    Sounds good and simple
     

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