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Chicken Brine...need verification!

post #1 of 6
Thread 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 :)

post #2 of 6
Quote:
Originally Posted by Benderz85 View Post

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 :)


 

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.

post #3 of 6
Thread 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!

post #4 of 6

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

post #5 of 6

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

post #6 of 6
Quote:
Originally Posted by SmokinAl View Post

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



Sounds good and simple

 

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