Brined the birds on Friday until this morning.
1/2 cup Morton kosher salt
1/2 cup lt brown sugar
1 tbsp garlic salt
1 tbsp jeff's rub
1/2 cup Worcestershire sauce
8 cups water
1/2 cup red wine vinegar
A simple, effective brine without it being over salty. I like to taste the smoke, along with the rub&finishing glaze.
the v-8 engine, this thing is a gas guzzler!
5 birds removed from brine, allow to dry a good 1/2 hour. Hit it with a dusting of rub.. While the fire calms down.
Birds just under 5 lbs each on at 2pm- out by 6.30pm internal temp 165-170* degrees. Used pecan wood and hickory,glazed with butter & maple syrup. Lol!! Tasty, not over smoked like I did the last time .. Chow time~