I've been curious about a buttermilk brine for a little while and decided to try it out tonight on a humble little chicken.
I kept it pretty simple:
1/2 gal buttermilk
1/2 gal water
1/4 cup table salt (rub had the rest of the salt as my calculations figured) ;)
1 cup white sugar
6 oz of a favorite store-bought dry rub for poultry
Brined for 20 hours in the fridge followed by a standard smoking procedure of 230F for 4 hours finalized by temp checking.
When I was carving it up and sampling I was a bit disappointed to find it tasted like an unseasoned chicken (and I smoke a lot of poultry, I know what an unseasoned chicken tastes like.) There was a little different taste in the wing meat but that's it.
I'm asking the people of SMF to weigh in on their experience using a buttermilk brine on poultry to compare my results with. Thank you and happy smoking.