post #1 of 1
Thread Starter 

Second brining attempt (first one I'm guessing I brined for too long, because it was WAY too salty...I cut back on the salt this time and won't brine for quite as long).  I will take it out of the brine this afternoon and then just leave in fridge until tomorrow morning.  I haven't done a whole chicken (just quarters) in the smoker.


I have a MES and would prefer more "smoke" flavor and less rub/seasonings for flavor.  I'm looking for suggestions on mild seasonings and wood to use....floor is open until in about 5:00 tomorrow morning! 


Follow ups to be posted tomorrow.


(My pork loin is not in the brine, I just used it to prop the bag up higher in the bowl so more of the liquid would be around the chicken)


Brine:  I used tenderquick, but cut down on what I'd read online to do (again - first experience left my brining scared - food was way too salty).  I brined for about 6 hours, whole chickens with tenderquick and some pepper mixture (normally used to make dips).

Smoker 7-10-10 001.jpg

I've started taking pics of the spices, that way I can trace back my steps!

Smoker 7-10-10 008.jpg

Was afraid I'd overdone them, they almost fell apart when I pulled them out (was at church for 2 hours)  Temp was 174.

Smoker 7-10-10 011.jpg

Can't tell from the picture - but the meat was a beautiful PINK color and was so moist - I'm a brining convert!

 Smoker 7-10-10 012.jpg



Edited by okbeard1 - 7/11/10 at 4:33pm