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Brine For Chicken

post #1 of 8
Thread Starter 
I used a brine recipe that I found on here last time I smoked a chicken.
It was 1 gallon of water 1 cup salt 1 cup brown sugar. And also worcestershire sauce but I can't remeber how much. It was very good so I want to try it again. Anyone know how much. thanks for any help
post #2 of 8
My brine is similar to what you mention, but only 3/4 cup salt. I use 1/4 cup worcestershire in it, so I'd image that would work for you.

Here's mine:
1 gallon water
3/4 cup non-iodonized salt
1 cup brown sugar
3 cups apple cider
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1 oz maple flavoring
1 tsp ginger
3 Tbsp ground black pepper
2 Tbsp minced garlic
1 cup dry minced onions
2 bay leaves
2 Tbsp Italian seasoning
post #3 of 8
Thread Starter 


Hey thanks PitRow I will try that Can't wait smoking 2 chickens sunday
post #4 of 8
Whatever you think, just experiment, don't be affraid.
post #5 of 8
Yep, brines are not an exact science by any means. They do not "cure" meat (then you would need accurate measurements of a curing solution), but are more of a flavor enhancer. You're spot-on for the basic brine, but again, alter it to your taste and add whatever spices you think will be flavorful (garlic, rosemary, onions, whatever!)
post #6 of 8
Be careful as to how much salt use you in ratio to how long you have the bird in the brine. The salt can overpower if you go for a long brine.
post #7 of 8
Thread Starter 


Thanks to all the feedback
post #8 of 8
Here's my Smoke in the Hollar brine:

1 1/2 Gal Water
1/2 C salt
1/2 C Dark Brown Sugar
2 tsp garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt

This is a nice basic brine, yall can add whatever trips yer trigger.

Also, fer a spritz that gives a decent skin an a nice sheen:

Smoke in the Hollar spritz:

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

Hope these hep ya out some!
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