Buttermilk brined cut up chicken - w/qview

[beerface]

what is the brine recipe? and rub? the first post just has a blank spot after "the brine is:"  for the whole recipe? did this get taken down?

 

[chilerelleno]

what is the brine recipe? and rub? the first post just has a blank spot after "the brine is:"  for the whole recipe? did this get taken down?

I don't think you're going to get an answer to that question, at least not from the OP who hasn't been online here since '12.
The original date on this thread is '09, the post before yours was '14, and he asked the same question to no avail.

G'luck, maybe an old hand will have it and share.

 

[DanMcG]

Here ya go .... http://www.smokingmeatforums.com/t/79392/buttermilk-brined-chicken-wings-w-qview , 6th post down

 

[chilerelleno]

Here ya go .... http://www.smokingmeatforums.com/t/79392/buttermilk-brined-chicken-wings-w-qview , 6th post down

Wow, that was quick Thumbs Up

1/4 cup warm water(to disolve the rub, salt, and brown sugar
1/4 cup kosher salt
1/4 cup bown sugar
1/4 cup rub
1/4 cup hot sauce
4 cloves smashed garlic
6 sliced green onion tops
1/2 gallon buttermilk

 

[DanMcG]

G'luck, maybe an old hand will have it and share.

Us old hands are good for somethin....:biggrin:

 

[shyzabrau]

Note: earlier in this thread, in reference to his first attempt (reposted just above), he said,

"I cut back on the salt a little, and increased the brining time to about 8 hours this time. I really want that buttermilk kick."