I was trying to find a good brine to play with but am not fond of 'over the top' salty,
Found this on the forum forum and it worked great.
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 TBS Garlic Powder
2 TBS Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Salt
After the all night brine and waiting for the smoker to warm. I didn't coat with Olive Oil ( i was out!) but I did rub it with out own blend. Thats for another post.
After 3hours in with the rest of the days smoking fodder. Had a little TBS today, Hard to find the sweet spot.
Sorry I didn't get any Pict's as we haven't yet cut them up. We gave two away to friends and saved two for tomorrows lunch.
I had a time today with the smoker. It was a beautiful sunny day here on the Oregon Coast but the wind was pretty steady. Difficult to maintain temps. I kept it around 250 till I foiled the ribs then pushed it to about 325 to crisp the skins. The friends and neighbor devoured their birds so I guess it was good.
When we dig into ours I will try to remember to snap a shot.
Thanks for checking this smoke out.
Edited by Smokey Mo - 6/13/10 at 11:42am