!st time Smokin' Chicken using Brine

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Sep 13, 2014

• #21

Glad you liked it, practice makes perfect, eventually!

 

brooksy

Master of the Pit

Mar 17, 2014

1,195

49

Hawthorne, fl

• Sep 14, 2014

• #22

Great looking bird!

 

flyboys

Smoking Fanatic

Oct 14, 2007

603

42

Southeastern PA

• Sep 14, 2014

• #23

Awesome job!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 19, 2014

• #24

Dockto , hello and welcome to the community. We hope you decide to move in and' won't you be my neighbor ?' 

 (My Mr. Roger's impression)

Your Bird looks great and must have been great with flavor. Kudos to you and , keep experimenting on your Rub . Keep a "BBQ Log" , for recording all your experiences , good or bad , and it will lead you to 'BBQ Nervana'

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• oldschoolbbq
• Sep 6, 2014

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• oldschoolbbq
• Sep 6, 2014

The wife "SWMBO" , will soon begin to bring in stuff for you to Smoke .

have fun and . . .

 

loniblaze

Newbie

Aug 12, 2014

26

11

• Sep 19, 2014

• #25

How much salt and water for the brine and how long did you brine it? I doing two whole chickens on Sunday.

 

docktoo

Smoke Blower

Original poster

Thread starter

Sep 1, 2014

89

11

W central Indiana / Central Florida

• Sep 19, 2014

• #26

Loniblaze said:

How much salt and water for the brine and how long did you brine it? I doing two whole chickens on Sunday.

Click to expand...

Do a search for Slaughterhouse Brine for the complete recipe.  I used 1 1/2 gal of water, 1/2C of Kosher salt, 1/2C of Dk Brown Sugar.  I brined it approx. 20+ hours in the refrigerator, stirring occasionally.

If I redid the recipe, I'd back off the Thyme, but YMMV.

Good luck!