The Thanksgiving Day bird was so good, I plan on doing another one for Christmas. I have a 21 lb soaking in Chef Jimmy's brine. Once again I will break out my 22" Weber Kettle grill for this one. Will cook with a combination of Mesquite and Kingsford blue standard with chunks of Mesquite wood for additional smoke. Below is the Chef Jimmy brine with a slight modification. I struck out the items I do not use because we do not have them in the cabinet.
Chef Jimmy Brine
Families Favorite Brine
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
Q-View to follow on Christmas Day
Chef Jimmy Brine
Families Favorite Brine
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
Q-View to follow on Christmas Day
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