Need 3rd brine idea

Discussion in 'Poultry' started by fire it up, Apr 8, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    After reading Rivets post about ShooterRicks copperhead snake bitten leg quarters I decided they looked so good and ShooterRicks recipe seems really tasty I decided to go out and pick up some leg quarters and try it out.
    That said, I also picked up a nice 6 pack of turkey legs to smoke because, well they are the bees knees.
    I'm doing one with a garlic brine, one with a cajun peppery hot brine but I'm trying to decided what to do for my third brine. I was going to do brown sugar and apple juice but would prefer them not on the sweeter side.
    Anyone have a really good not-so-average brine recipe, or even any ideas I could just work with because I'm drawing a blank here.
  2. the dude abides

    the dude abides Master of the Pit OTBS Member

    Sounds good to me man! After fattys, smoke quarters is my favorite. The brine I do is;
    1 - 10oz bottle of Apple Juice
    1 - C. of Coase Ground Kosher Salt
    1 - C. regular Brown Sugar
    2 - Tbs Worschester Sauce
    2 - Tbs Soy Sauce
    1 - Tbs Tobasco Sauce
    2 - Tbs Dry Rub

    Heat and stir long enough to break down the salt
    Add ice cubes to cool down mixture
    Toss in the bird
    Add enough COLD water to cover bird
    Refridgerate for approx 4 hours

    Take out of bath and let drain.

    Hit lightly with rub.


  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    love this brine with whole turkeys, should work just fine with legs as well!!!

    brine recipie

    make enough to cover. in container(plastic,glass, or s/s combine
    3 quarts water
    2 cups firmly packed brown sugar
    1.5 cups pickling salt
    3 cloves garlic-halved
    2 teaspoons whole black peppercorns
    4 bay leaves

    while smoking i baste with 50/50 butter/evoo, also last hour need to get temp up to crisp skin

    make enough to completly cover
    some example brine times are:
    game hen 2-4 hours
    chicken,pheasant 4-8 hours
    2.5-4.5 lb. rolled and tied pork,beef,or lamb roast soak 8 hours or til next day
    12 lb. turkey 18-24 hours
  4. tn_bbq

    tn_bbq Smoking Fanatic

    Maybe a little Asian and/or Polynesian flavor.


    Of course, there is the Roadside Chicken marinade/brine recipe:

    1 cup white vinegar
    1/4 cup Worcestershire sauce
    1 tbs. Sea or Kosher salt
    1 tbs. white sugar
    1 tsp. garlic powder
    1 tsp. onion powder
    1 tsp. white pepper
  5. travcoman45

    travcoman45 Master of the Pit OTBS Member

    My customers like this en:

    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

    Slaughterhouse Poultry Injection
    ½ Pkg Good Seasons Italian Dressing
    2 tsp Garlic Powder
    2 tsp Celery Seed
    2 TBS melted Butter (non salted)
    2 C Apple Cider

    Slaughterhouse Spritz (Good fer everthin!)
    8 oz Apple Cider
    6 oz Water
    4 oz Whiskey
    2 oz Cider Vinegar

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