Good Morning All!
Throwing some whole chickens on the smoker tonight. Decided to try a new brine today. I use Dales as a marinade for grilling all of the time so I want to see how it does in a brine. I have done the buttermilk before and it really takes the chicken up to a whole new level.
2 6/lb. birds spatchcocked and awaiting the brine. One bird is for dinner tonight and the second will be used for chicken corn chowder tomorrow night.
cup and a half hot water to dissolve sugar and salt.
1/2 cup of non-iodized salt.
3/4 cup of brown sugar.
2-3 tbls. of Dales Marinade
2 tbls. of poultry seasoning and onion powder.
1.5 quarts of buttermilk.
Haven''t tried this recipe before so we will see how it goes.
Figure it will be in the brine for 8-9 hours.
Birds in the bath ready for a days soak.
Will post some q-view when I get them cooking.
I want to thank everybody for posting and passing along information. I have already upped my smoking game so much since reading this forum. So thank you very much.
Have a good day and thank you for looking.
Edited by RpmRn - 1/27/15 at 4:43pm