This weekend I did a little experiment with 3 yard birds. I brined one overnight, one for 3 hours and the third no brine. I wanted to satisfy my curiosity as to how mush difference brining made to the outcome of the birds. All three birds weighed the same give or take an ounce. I used Lemon Pepper to season all the birds. They were smoked with apple wood to 170 deg. interestingly the brined one came off the smoke about 15 to 20 minutes after the others. They all were really good but overall the one brined all night was more tender and juicy.
The Brine:
Approximately I gal. Water
¼ Cup Salt
Old Bay
Garlic Powder
Onion powder
Coriander
Seasoned Salt
Other than the salt spices were added to taste.
Brined overnight
Seasoned with Lemon Peper
In the smoke
One on left no Brine and one on right 3 hour brine
The one brined overnight
The Brine:
Approximately I gal. Water
¼ Cup Salt
Old Bay
Garlic Powder
Onion powder
Coriander
Seasoned Salt
Other than the salt spices were added to taste.
Brined overnight
Seasoned with Lemon Peper
In the smoke
One on left no Brine and one on right 3 hour brine
The one brined overnight