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Doing a brine for the first time

linescum

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Just put the 8#er in the brine nothing fancy in it some sea salt some brown sugar and honey with a little old bay for the kicker..never did a brine before. never heard of it till i found this site so i'm doing a test chicken... can't wait till tommorrow when she's done..hopefully have some pics
 

scotty's bbq

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Hey Linescum...I never used a brine prior to being educated on this site. Tomorrow you might be tasting the best chicken you have ever had. After my first brine I was hooked!

I am brining a couple of chicken myself & I can't wait to eat them. My basic brine is water, kosher salt, sugar, black pepper, garlic powder, & molasses. I have also used Worcestershire sauce & apple juice from time to time.

Good luck & let us know how it turns out!!
 

linescum

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her's a pic of my smoker in action and the chick. got up late so it got started late :oops:
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linescum

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here she is at 4 hours, internal temp 156 started glazing with pure maple syrup and butter. definitly in slobber mode :lol:
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up in smoke

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:shock: WAIT! Hold on Linescum! Never eat your test chicken! Send it to me! Iâ€[emoji]8482[/emoji]m older, I was born in the South (so obviously, Iâ€[emoji]8482[/emoji]ve eaten more chicken)…and Iâ€[emoji]8482[/emoji]m only 100 miles from you! Iâ€[emoji]8482[/emoji]m the obvious choice, don‘t ya see? Give it to me! I will be impartial! You wonâ€[emoji]8482[/emoji]t, youâ€[emoji]8482[/emoji]re hungry! I can give you an honest assesment to your craft! Iâ€[emoji]8482[/emoji]ll meet you at Rt. 422 & Rt. 99. Hurry! :roll: Drool!, Slobber! Damn, just shorted out my keyboard!
 

linescum

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hey up ya gots about 15 minutes to get here :lol:
letting her rest. got the camera in one hand and a knife and fork in the other let the slobbering begin
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meowey

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Great lookin' bird!

The maple glaze is causing my computer to short out from drool.

Meowey
 

linescum

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mphh mphh mmmmphhidkk

translation: Mouth is full
 

linescum

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well that was a complete success :P and the maple glaze was to die for even the XYL was impressed..gonna cutup a 20# turkey for thanksgiving and also do a full pork loin..also gonna deep fry a bird, the relatives won't know what hit them this year :lol: can't wait

Brining is definitly gonna be a big part in my future smokes. well gotta sit back and digest. ya'll being hearing more from me
 

bigal

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Nice job! I am also hooked on brining. I like to spatchcock, cut back bone out and lay flat(I hope that is what spatchcock is). My Mom doesn't like the idea so I'm smoking one with just a rub and the other is in a brine right now. I threw in some cajun spices to bump it up.

I also did a pork loin last weekend in a brine. Was good, just a tad salty for Mom. I'm not a big pork loin fan but the kids loved it. Dad will eat anything from a smoker.

Hey, I love the baling wire to hold the legs together! My kinda guy. I'm assuming your a farm boy. All you need now is to get some duck tape in there somewhere. Oh, and an adjustable hammer.......also known as a cresent wrench.

Gonna see if wife has camera here to get some pics of the smoke tomorrow. Can't wait to start.
 

cajun_1

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Maple syrup & butter....any certain percentages? (1/2 cube/cup syrup) . sounds great for today's yard birds.
 

linescum

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cajun...i used a half a stick and about 4 oz of syrup.. went to the grocery store with the wife today and found some strawberry syrup gonna try that out on the next smoke
 

shellbellc

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That looks to be about the perfect yard bird. I became a fan of brining over the summer. I swear I won't do any poultry any more without the brine. I've experimented with different flavors and it has just absolutely become an absolutely necessary step.

The maple and butter, I saw this in a magazine about 7 years ago. Every Thanksgiving turkey has been done this way since (and quite a few chickens). I use a stick of butter and about yea much of maple syrup. First you heat it up, then you inject it through the bird. I tent the bird until it's close to the end and then un-tent (is that a word??) and then use the remaining maple & butter to get that nice brown hue and crisp skin. Last time I made a turkey I think my son at all the skin!

One note on the maple syrup. Just about all you can get in the store is grade a dark amber which has an ok maple flavor. If you really want a great maple flavor you'll need to order grade B on line or I think a few health food stores carry it (it's actually healthier than the refined grade a's). Below is a link to a website, it's not where I ordered my last jugs from, but they're probably all about the same price...
http://vermonttradewinds.com/maple.htm

One note, this makes an excellent gravy, slightly sweet and mapley. When you put your leftover gravy in a container in the fridge it will render the butter into a solid and you'll be able to take it off if you desire. Last time I had it in a square 4x4 container, probably about a quart and the fat was like over an inch thick...It was great the night before, but re-heats were less that butter (but still great!!)
 

dionysus

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I agree with Shellbellc, there is no substitute for REAL maple syrup. You'll be dissappointed if you use that imitation Aunt J stuff. Spend the extra little bit and get the real Macoy, you won't be sorry
 

johnnyreb

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i did a brined turkey this year for the first time and man was it juicy, even the nuked leftovers are skeeting juices :shock:
 

jaynik

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Well, you guys talked me into brining a chicken for dinner yesterday... it was awesome.. I'll put up some pics later once I figure out how to get the links to work...
 

Dutch

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Nice looking bird there linescum! I swore I could smell that maple syrup til Mrs. Dutch told me I had a bit of maple syrup in my moustache! Guess I gotta get around to trimming it. :roll: Once again, great looking bird and great pics.
 

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