John, do you know what this is...

[Gonna Smoke]

... JLinza , guess what this is for...

Couple of modifications, but basically the same. I said I was going to...

 

[JLinza]

Ahh, looks like the beginnings of a brine.... Thats awesome, hope you like it.

 

[GatorAGR]

Care to share what you’re using this to brine? Looks excellent

 

[cpaysonc]

Pork brine by chance?

 

[JLinza]

Care to share what you’re using this to brine? Looks excellent

Whole chicken

The Mrs. asked for chicken. This is by far her favorite thing. Made my Fall brine : 2 cups Brown sugar 2 cups water 1½ cups apple juice 2 tbs minced garlic 2 tbs ground ginger 2 tbs seasoning salt 8-10 whole cloves 2 tbs frozen orange juice ⅛ Cup of salt ( I used to do about a ¼ cup, but have...

www.smokingmeatforums.com

This was the thread I posted awhile back

 

[normanaj]

JLinza thanks for posting the link.

I'm gonna give that a shot but I think I'm gonna go with cran/apple juice.

 

[JLinza]

JLinza thanks for posting the link.

I'm gonna give that a shot but I think I'm gonna go with cran/apple juice.

I like your style, you'll have to let me know what you think of it...

 

[Gonna Smoke]

Care to share what you’re using this to brine? Looks excellent

Pork brine by chance?

When John posted his thread, I said I was going to do that and Food Lion just happens to have whole chickens on sale this week for 99¢/lb. so tomorrow nights supper is set...

 

[Fueling Around]

Looks good Charles.
We're having a potluck on Saturday and brined or brined and cured chicken has crossed my mind.

 

[BrianGSDTexoma]

Looking forward to this. I took out couple split chicken breast from freezer to cure but might change directions now.

 

[DRKsmoking]

Love a brined chicken.

Watching Charles.

David

 

[Gonna Smoke]

Well they've taken a bath for over 24 hours...

Injected, trussed up, rubbed up, waiting on the smoke...

More to come...

 

[JLinza]

Lookin good Charles

 

[SmokinEdge]

Looking good for yard bird. Waiting on finish

 

[Gonna Smoke]

Sorry for being late updating this, but the chicken was a hit with everyone and a definite keeper. They took longer than I thought they would. After 2 hours in the smoke at 300℉-350℉, they weren't quite done and everyone was hungry so in the oven they went to finish. Didn't get any pictures as it was time to eat, but they were very moist and the flavor was great. I highly recommend anyone trying this. I'll do this again and maybe next time get a few more pics...

 

[JLinza]

Glad you liked it