I decided to smoke a chicken yesterday; however, I decided to brine it before putting it on the Q. Brined for 5 hours. I used a seasoning I found a recipe for on the web. It came out very moist and tasty. I used apple wood chunks in the Q. The family loved the taste and it was moist. I will continue to brine any future chickens. I used 1 gal water, 1/2 c sea salt, 1/2 c sugar in the raw, & juiced 1 lemon.
SmokingMeatForums.com Top Picks
- 3,253 Posts. Joined 9/2013
- Location: Roseville, CA, a suburb of Sacramento
- Points: 238
- Select All Posts By This User
Congrats on a successful brine and smoke. I love brined chicken and always brine overnight if I have the time. If short on time I brine for a few hours and also inject the brine into the breast meat.
Brines are fun to play with to experiment with flavor profiles. Can make a HUGE difference in the taste of the meat. Use can use the same brines on turkeys too.
Welcome to the salty sweet brine side.