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Chicken on the Menu

thedood

Fire Starter
32
16
Joined Aug 11, 2016
I am planning my cook session for the weekend and one of my favs is some good old yard bird. One thing I have taking to doing is brining my yard bird and I do it every time if possible. Since I am planning this out we will have a good 24 hours of brine time and for these two recipes more brine equals better in my opinion.

The base plan is two whole chickens. One will be brined for barbecuing and the other will be brined for a good old southern style chicken salad. The chicken salad is going to have some weird pickle blend in lieu of relish.

Here the base make ups of the brine, these will be refined before cook time

Bird 1 brine (Ive made this before similar to what I am doing now and it comes out great):

One quart boiling water with three quarts chilled water added after a good flavor infusion

3/4 cups salt

1 cup sugar (your choice but I will be using turbinado)

1 cup pickle juice (I will be using the juice from pickles I plan on adding to the salad and will most likely be sweet horseradish pickles chopped up)

Poultry seasoning

Fresh dill

Black peppercorns

Lemon juice and sliced lemons

Who knows what else

Bird 1 rub:

Olive oil

Poultry seasoning

Fresh dill

sugar

Black peppercorns ground

Lemon juice

Mixed into a paste and brushed under the skin. Allowed to sit and come to room temp while smoker is warming up

Bird 2 brine:

One quart boiling water with three quarts chilled water added after a good flavor infusion

1 cup salt

1 cup brown sugar

Bird 2 rub

Olive oil

Brown sugar

Chili powder. Probably ancho

Cumin

Worcstershire

Black pepper

Mexican oregano

Mustard

Havent decided what else

Mixed into a paste and brushed under the skin and let come to room temp while smoker is warming up.

Basted in homemade barbecue sauce starting at about 145 degrees IT

Once I have some specific amounts I will update the recipes I am using. I would be happy to hear yalls opinions.
 

SmokinAl

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Joined Jun 22, 2009
It sure sounds good!

Al
 

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