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Need a brine recipe.

post #1 of 10
Thread Starter 
I mixed up a brine recipe last night that one of the kids uses on his birds. Went to use it this morning and the wife says it smells terrible and not to use it. Now I need a new one in a hurray so can get the chicken in it today and into the smoker tomorrow.
Can anyone recommend a good recipe. most of the family doesn't like a real spicy/hot meat. Thx
post #2 of 10

Here you go...Just used this on Fried Chicken last night! Cut in half if using a small bird...JJ

 

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 Chi

 

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...

 

post #3 of 10
Thread Starter 
Thanks. Will try that one.
post #4 of 10

Make sure your Bird is not bad. It is unusual for a Brine to get stinky...JJ

post #5 of 10

Do you also but a rub on the bird after the brine?

post #6 of 10
Quote:
Originally Posted by jkenow View Post
 

Do you also but a rub on the bird after the brine?

 

Yes but leave the salt out of the rub. There is enough in the bird...JJ

post #7 of 10
Quote:
Originally Posted by Chef JimmyJ View Post

Here you go...Just used this on Fried Chicken last night! Cut in half if using a small bird...JJ

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 Chi

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...

I've done this brine recipe a few times for smoking and grilling chicken and I'm doing it again this weekend, always gets rave reviews, can't go wrong. Even 5 hour brine was good, but I recommend 24.
post #8 of 10
Sorry if this sounds dumb, but what is 2T? Teaspoons or tablespoons?

Thanks.
post #9 of 10

Not dumb at all..." T " Tablespoons. " tsp " teaspoons...JJ 

post #10 of 10
Smashing, thanks. Just that we generally use tbsp and tsp in the UK. I assumed that's what it was, but better safe than sorry. Ta.
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