Chicken & cornish hens 3/18/07

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Smoking Fanatic
Original poster
OTBS Member
Sep 21, 2006
Western Kansas
I brined birds:
1/2 gal h20
3/4 cup kosher salt
1/2 cup white sugar
2 tbs brn sugar
1 tsp celery salt
1 tbs garlic pwdr
1 tbs of seasoned sea salt (don't know what was all in it)
1 tbs cajun spice

brined for about 3 hrs.

Kids wanted lemon added. they sliced and added lemon

smoke'n w/ mesquite & pecan. Along w/tri-tip (beef forum)

will keep updated
Added some pics at 1:10 central time. Hens @ 152*, chicken @ 145*.

Pics of "thin blue smoke", and pics of TRAEGER.
Just talked to Mom, who ate some of the chicken. She said it was the best chicken she has ever had. I was worried about the mesquite & pecan smoke, but she said it was great..........and yes this is my mom, but she doesn't mind help'n me "better" my smoke'n. She hasn't tried my ribs, only wife & kids 'cause I think they suck, but she keeps tell'n me to boil them first, then put on smoker and add sauce. I know she has made good ribs like that before, but boil'n just takes all the good out.

Anyway, getting off subject, my main point is that brines are awsome on birds, and don't be afraid of mesquite on birds too.
You go Bigal....yummy....
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