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!st time Smokin' Chicken using Brine - Page 2

post #21 of 26
Glad you liked it, practice makes perfect, eventually!
post #22 of 26
Great looking bird!
post #23 of 26
Awesome job!
post #24 of 26

Dockto , hello and welcome to the community. We hope you decide to move in and' won't you be my neighbor ?' :biggrin: (My Mr. Roger's impression) :rotflmao:

 

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' :rolleyes:

 

Smoking Logs , record all your info.on each smoke...

 

 

 

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

 

have fun and . . .

post #25 of 26
How much salt and water for the brine and how long did you brine it? I doing two whole chickens on Sunday.
post #26 of 26
Thread Starter 
Quote:
Originally Posted by Loniblaze View Post

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


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! :439:

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