Setup to smoke my first chicken tomorrow. Did a little searching on the forum and opted to go with DougE's brine suggestion:
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
The bird is soaking now and I'll toss it on the smoker sometime around 1pm. I plan to try and smoke some beef ribs at the same time.....wish me luck
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed
The bird is soaking now and I'll toss it on the smoker sometime around 1pm. I plan to try and smoke some beef ribs at the same time.....wish me luck