We start with a clean and smell free fryer. Wash it, its about 5.5 lbs.
You heat up a brine using what ever your favorite flavors. Will list mine from last night below. I wanted to mention that for a single chicken brine This one gallon Tupperware pitcher is great. It has a sure grip no leak lid. Throw in the hot brine, throw in equal part ice cubes , allow to equalize, drop in chicken and cover to the ring with water. You can drop it and it won't spill! I have nothing bad to say about ziplocks, but I am trying to be a little better at keeping green these days.
After the 24 hour brine, dry it well, pat it down and stick in the reefer to get a little cold drying going on.
Break that bad boy out, and all I did was a little 'Kitchen Bouquet", and a dusting of Tony's, I pull ed the wings back for stability, and tie its legs so it can't run away (that's two wraps and a hooey, if ya gotta ask......)
Always start the electric on High, then in 30 to 45 mins,. relax to your cooking temp. If you do not, you are going to complain about not getting smoke from the chips. That's right, no pellets this time.
Smoked with Pecan shells, at 235 degrees to and IT of 165. Nice color, real juicy, and this brine worked well. Put it in a heated smoker at about 2PM, removed about 5PM
Sorry, no money shot, but I also smoked some brussel sprouts a la Uncle Alton B. LOL Totally great. Throw in a nice fresh tossed green salad and its time to pig out!
The Brine
1/4 C Sugar
1/4 C Canning Salt
Tabasco
1 Whole clove of garlic cut in half
1/2 white Onion sliced
Thyme
1T Red Wine Vinegar
& water
Boil for 10 mins. turn the heat to the lowest setting and add the lid on the pan, let set for 30 mins. BTW I was surprised that I could actually taste the tabasco! That means don't get carried away.
That's it, so simple and easy, ya just can't mess it up.
Thanks for checking it out!
You heat up a brine using what ever your favorite flavors. Will list mine from last night below. I wanted to mention that for a single chicken brine This one gallon Tupperware pitcher is great. It has a sure grip no leak lid. Throw in the hot brine, throw in equal part ice cubes , allow to equalize, drop in chicken and cover to the ring with water. You can drop it and it won't spill! I have nothing bad to say about ziplocks, but I am trying to be a little better at keeping green these days.
After the 24 hour brine, dry it well, pat it down and stick in the reefer to get a little cold drying going on.
Break that bad boy out, and all I did was a little 'Kitchen Bouquet", and a dusting of Tony's, I pull ed the wings back for stability, and tie its legs so it can't run away (that's two wraps and a hooey, if ya gotta ask......)
Always start the electric on High, then in 30 to 45 mins,. relax to your cooking temp. If you do not, you are going to complain about not getting smoke from the chips. That's right, no pellets this time.
Smoked with Pecan shells, at 235 degrees to and IT of 165. Nice color, real juicy, and this brine worked well. Put it in a heated smoker at about 2PM, removed about 5PM
Sorry, no money shot, but I also smoked some brussel sprouts a la Uncle Alton B. LOL Totally great. Throw in a nice fresh tossed green salad and its time to pig out!
The Brine
1/4 C Sugar
1/4 C Canning Salt
Tabasco
1 Whole clove of garlic cut in half
1/2 white Onion sliced
Thyme
1T Red Wine Vinegar
& water
Boil for 10 mins. turn the heat to the lowest setting and add the lid on the pan, let set for 30 mins. BTW I was surprised that I could actually taste the tabasco! That means don't get carried away.
That's it, so simple and easy, ya just can't mess it up.
Thanks for checking it out!
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