Good Poutry brine

[cooknhogz]

Been playing with a few brine recipes and experimented with this one this last weekend and it came out excellent. Brined 2 whole chickens for 7 hrs, then smoked with apple and hickory.

8 cups water

1/2 cup kosher salt

1/4 cup Old Bay garlic and herb seasoning

1/2 cup brown sugar

Put all ingredients in a pan and heated on stove long enough to dissolve. Remove and cool. I put ice in a zip lock bag and put in brine to cool faster. Placed chickens in a 2 gal zip lock freezer bag, poured in brine, removed all air and put in fridge for 7 hrs. Took out rinsed off with cold water and smoked with apple n hickory chips. Turned out killer. Will be doing Thanksgiving turkey in this brine next. Have a great day.

 

[oldschoolbbq]

That does sound good , Hogz. You should send Q-View , otherwise someone will inevitably post one of these for you...

Have fun and...

 

[smokinhusker]

Does sound good and I have to agree with Stan...q view would be great!

 

[cooknhogz]

lol, I'll have to get into the Qview thing cuz theres aways somthing smokin around here alomst every weekend.  

 

[bryanbq]

I'd like to give this a try. What temps, time, technique did you use ??

 

[oldschoolbbq]

I'd bet hogz would explain it when he post his Q-view ,

 ya know

 

[cooknhogz]

Smoked at around 230 most of the time and sprayed with apple juice here n there. It was a windy, colder day and I couldn't get the smoker to go any higher. I really didn't pay too much attn to the exact time but I think they in for around 3 hrs or so. I mainly watched the IT. Sorry, but I was trying to get a bunch of yard work done while the Chic's where smoking.