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Brined Birds (2 ways) - w/ Many views

post #1 of 26
Thread Starter 

As like almost all of my posts... I did some reading on brined chicken and the rest is what you might say, "History"!

I had the extra sugar and salt in the cupbord so I did two different brines just to experiment a little. The first is brine I used was the Slaughterhouse Poultry Brine and the second was my Uncles Maple brine. At this point I'll let the pics do most of the speaking. Hope you Enjoy! Happy Smoking - Smokin - K






Slaughterhouse Poultry Brine

1 1⁄2 Gal Water
1⁄2 C Salt (picklin er kosher)
1⁄2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

P.S. I substituted 1 tsp cajun for 1 tsp of my own chipotle powder



The second bird was brined in my uncles brine (less any liquid smoke and no pink salt)


3 Gallons Water

6 cups Brown Sugar

2 cups White Sugar

1 1/2 tsp maplelene (concentrated maple flavoring - blue and white box in the spice section of your local grocery store)

3 TBS Liquid Smoke (I would cut this back a little if not completely out)

2 cups Salt

3 tsp #1 Pink Salt

2 TBS of Fennel Seed 






Birds x 2



Never frozen minimally processed (may be missing some giblets?)





Slaughterhouse brine - Left                                                            Uncles Maple Brine - Right  






Plate on top to keep them birds dunked



In the fridge for 10 hours



Pulled out of the brine rinsed thouroughly and splayed (butterflied) open.. Cut on either side of the Pope's nose...  That's what my father calls it...




I took a lead from Todd and Pops on the Corn Cob.. I called this company (KAYTEE) and they use no checmicals or weird fillers for the Corn Cob (bedding). I did a mix of Apple wood pellets and Corn Cob. Mmmmmm. I love my AMZNPS!!!  





Let the birds rest for half a day in the fridge waiting for their final smoke. Maple left, Slaughterhouse on the right. I added a little of my friends Voodo Daddy rub to the slaughterhouse brined one. Mainly just so I could tell what was what.





I added a couple Session beers to the water pan for a little beer steam..IMG_1379.JPG


This is about 2 hours in....  Smoke at 275* to 300* for roughly 3.5 hours (pulled once the breast meat got to 164)





Put in a tin foil tent and let rest in a warm oven until our guest arrived




Maple brined chicken (OMG it was soooo juicy)





Tearing into them....





Money Shot!




This was a lot of fun and pretty easy. Just takes time, a little money and the love of smoked food. My wife is hard to get a compliment from. Doesn't throw them out very often. She said it was the best smoked anything I had ever done...! I can die now... Happy Smoking, Smokin - K





post #2 of 26

real nice looking yard bird right there. They are REAL proud of their chicken  at foster farms. .59 -.79 lb for miss goldy around here.

post #3 of 26

Man o man K those are some awesome looking birds!


They both look sooooo tender & juicy!



post #4 of 26

Those birds look perfect. Mouthwatering indeed.

post #5 of 26

Delicious looking plate my friend!!



post #6 of 26
Thread Starter 

Thanks  for the compliments Guys! I can't take much credit. I can read and follow directions pretty well...  th_wsmsmile0ly.gif (I'm still a little green and owe you all the credit).  I had some left overs for lunch today and it still smells good in here... Thanks, Smokin - K

post #7 of 26

Nice!! those look awesome and probably tasted even better

post #8 of 26

Yup---Scott has the right word----PERFECT !!!


Excellent Job, K !!!



Thanks for showing!




post #9 of 26

Now that's some nice birds! drool.gif


Awesome job points1.png

post #10 of 26

Looks great! I need to do some chickens again soon. One question, I noticed in the maple brine, you used #1 pink salt. I'm pretty new yet so bear with me, but is that the same as cure #1? and shouldn't that only be used when curing meat or can it be used in an overnight brine as well? Haha, never mind, while typing this I went back to re-read the recipe and noticed you left out the pink salt. I'll just leave it up for everyone to laugh at me! I've never used liquid smoke before...does it work? True TBS flavor is something I think would be hard to mimic. Also that picture of the chicken with the breast sliced open has me struggling not to buy a chicken and start a fire in my smoker right now at 4 in the morning!

post #11 of 26
Thread Starter 

Hey Berninga... Yeah I left the recipe as my Uncle gave it to me but for the chickens I eliminate the Pink salt as well as the liquid smoke. This recipe was given to me as a bacon and or ham brine and even when I do my bacon I eliminate the liquid smoke. I agree with you nothing beats natural smoke flavor... Thanks for the compliments on my yard bird... Just had a BBQ chicken sandwich for dinner last night with what was left. Then we made chicken stock out of the carcus (+vegies)... Nothing goes to waste in our house.. Let me know how yours turns out!  Happy Smoking, Smokin - K   

post #12 of 26


post #13 of 26
Thread Starter 

Thanks Terry! My wifes face did the same thing when she took her first bite...  32.gif

post #14 of 26
Thread Starter 

My folks are coming into town this weekend and think I'll have to brine me a couple more yard birds! Pretty dang excited!

post #15 of 26


post #16 of 26

That first sliced pic made me want to crawl into the monitor. Amazing!

post #17 of 26


Tip's Slaughter House brine RULZ

post #18 of 26

Wow thanks for sharing.  Can't wait to give this recipe a try!

post #19 of 26
Looks amazing! I can't believe you even had leftovers to eat the next day! I am with your dad, I call it "the pope's nose" as wel. One of my favorite parts of the chicken! I know, i am weird!

post #20 of 26

drool.gifLooks great.points.gif

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