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Whole Chicken - Brine and Rub?

post #1 of 5
Thread Starter 
Looks like we might be doing several whole chickens for the 4th (I was hoping to get a butt on, but looks like chicken it is).

I was looking around here and was planning on doing a brine of some type. One questions I have that Imay have missed - do most of you brine and then rub with something, or just brine?

Also, if I have 4 whole chikens in a brine do you think I am ok with them in there overnight just like is it was a whole turkey?
post #2 of 5
I don't brine whole birds. As for a rub, put a coat of mayonaise or miracle whip if you like sweeter and then whatever rub you want. I get moist birds that way. Just a preferance as many do brine.
post #3 of 5
I brine overnight, rinse the birds, let air dry just a touch, then add my rub. If they are larger birds, I also inject. I'll give you some recipes yall can use ifin ya wan't, good place ta start an tweak the way yall like it.

Slaughter House Brine

1 1/2 Gal Water
1/2 C Salt (Non Iodised, picklin salt works)
1/2 C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt

Slaughter House Injection

1/2 Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter
2 C Apple Cider

Slaughter House Spritz

8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

I use a 5 gallon bucket with a lid fer brinin, once the birds er in I push a plate down on top ta keep em submerged. The skin on mine are not supper crispy, but they are not rubbery either. I smoke at 250* which is lower then some others do on here, you can smoke higher in an attempt at a crsiper skin or place on a grill to crisp er in the oven. I don't, I simply smoke ta the 170* internal temp an everbody here loves the chicken. Yall have ta play with it some ta see how ya like yours.

Good luck an may the Smoke Gods smile upon yer cooker!
post #4 of 5
I shall be adding 2 whole chickens (my 1st attempt smoking chicken) to my Boston Butt 8 hours in. That'll give me 4-5 hours smoking time, which should get the birds done to falling off the bone goodness.

We're really liking this smoking of meats! Even with a ECB PDT_Armataz_01_37.gif
post #5 of 5
No brining here either. Most store bought birds already are. Mayo is good, like Abelman stated but I use Memphis Rub, then spritz with a 50/50 mix of lemon juice and Canola oil. Gives it a beautiful color.

2 tablespoons paprika (Spanish pimenton is excellent)
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon celery salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
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