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Jerk brined chicken and herbed brined turkey breast

post #1 of 10
Thread Starter 

 

So I finally got to thawing out one of the turkey breasts I had in the freezer and decided to cook it for lunch meats, and decided to do some chicken for dinner as well.

 

Turkey brine was 4 cups low sodium chicken broth, 4 cups water, and 4 cups apple juice. To this I added 1/3 cup cracked black pepper and herb blend, 1 table spoon red pepper flakes, and about 2-3 more table spoons of kosher salt (basically salt to taste).

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Chicken brine was the same three liquids in the same amounts, Drunken Ardvark Drunken Jerk Sauce, 1 table spoon allspice, 1/2 cup soy sauce, 1 table spoon garlic powder, 1/2 cup Captain Morgans spiced rum, 1/4 Cup brown sugar, kosher salt to taste.

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Fogot to take a picture of the Jerk brine, but it basically looked like dark chicken broth, nothing to exiting. Put the chicken and Turkey into 5 gallon ziplock bags - side note, I highly recomend you keep a few boxes of these bags handy, they are awesome for putting rubbed meats, marinades, brines, ect. into. Bags go into a larche ice chest then get topped with ice and tucked in for the night.

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Set the 22.5" WSM up with a mix of hickory and mesquite.... I really like mesquite on poultry. Turkey got a rub of butter and more pepper herb mix, both under and ontop of the skin. Chicken got brushed with a little more jerk sauce and sprinkled with salt.

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Here is the chicken 2 hrs. in, gave it a spray of fresh lime and lemon juice mixed with some apple juice.

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Thats all she wrote so far... I will post some final product pics after dinner. I got to go finish getting the rest of the food ready and plate it up!

post #2 of 10

Dang that looks great, what ratio of hickory to mesquite did ya use?

post #3 of 10
Thread Starter 



 

Quote:
Originally Posted by meateater View Post

Dang that looks great, what ratio of hickory to mesquite did ya use?



3 fist sized pieces of mesquite, and 5 pieces of hickory. Probably could have gone with 5 mesquite and 3 hickory, but still tasted good!

post #4 of 10
Thread Starter 

OK... here is the final plate, nice little pink coloring from the smoke. The jerk flavor was about perfect for my wife - you wave the pepper over the pot and it's seasoned in her mind... lol. I actually got a very nice flavor since the brine penetrated so deep into the meat.

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Took a look at the turkey breast while I was getting the chicken out, internal temp was at 165°.... mmmmm.

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Thanks for looking!

post #5 of 10



 

Quote:
Originally Posted by JIRodriguez View Post



 



3 fist sized pieces of mesquite, and 5 pieces of hickory. Probably could have gone with 5 mesquite and 3 hickory, but still tasted good!


Nice, That's about my favorite combo.
 

post #6 of 10

That looks amazing.

post #7 of 10

Now those are just to pretty to cut into. Fantastic job

post #8 of 10

Great Lookin' Bird Parts !!!!

 

Thanks,

Bear

post #9 of 10

Man - that looks great, thanks for sharing!!!

post #10 of 10

Wow, great looking birds, nice job.

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