Whole Chicken Brine Quesitons

[sandyut]

Hi all,

I am planning to do four Cornish hens and a whole chicken on the smoker Sunday. all five will be splatcocked. I love cooking chickens this way! the full bird is getting BBQ rub and pulled. the hens I think will do two with a spice rub and the other taxes style.

In the past I used one cup salt in a gallon for about four hours. randomly toss in garlic and or onions. I was reading up on some options to mix it up for this next cook.
Any suggestions?

• 1/2 salt and 1/2 cup sugar?
• beer instead of water?
• Jeff has a brine with his rub added.

Pitch options or ideas of what made for tasty juicy chickens if you got them.

 

[SmokinVOLfan]

I don't brine a lot but when I do I use Tips slaughterhouse brine. Did 4 turkeys in it this past thanksgiving and they turned out awesome.

https://www.smokingmeatforums.com/ams/tips-slaughterhouse-recipes-for-poultry.8585/

 

[foamheart]

I use Pop's brine.

Equal parts salt, brown sugar, white sugar. Then I add some pink cure, a little spice and herbs. Depending upon the meat, I may add some extract like maple depends upon the meat. I brine for 24 to 36 hours. Then I rinse and pat dry, in the reefer over night uncovered to dehydrate, and a bit of the fan (30 to 45 mins), before placing in the smoker.

Herbs and spices, if you attempt to use too many you'll lose the flavors you are trying to accentuate. I will usually go with 2 herbs and one spice.

I am usually doing whole chickens, spatch cocked needs less brine time and baby chickens the same.

Below is a large game hen. It was brined, stuffed with boudin, and I think that is apple and pecan smoke.



Good luck with your meal.

 

[ristau5741]

i like citrus in my chicken brine, a nice orange or lemon chicken.. yum.

 

[texomakid]

My experience is a good brine starts with 1 cup of Kosher salt in 1 gallon of water. Any other spices should be fine.

 

[sandyut]

I don't brine a lot but when I do I use Tips slaughterhouse brine. Did 4 turkeys in it this past thanksgiving and they turned out awesome.

https://www.smokingmeatforums.com/ams/tips-slaughterhouse-recipes-for-poultry.8585/

most of the brine recipes say to brine poultry about 4 hours. How long would you brine chicken in the slaughterhouse brine? (funny I remember this from a couple years ago - I must lost my print out.

 

[SmokinVOLfan]

most of the brine recipes say to brine poultry about 4 hours. How long would you brine chicken in the slaughterhouse brine? (funny I remember this from a couple years ago - I must lost my print out.

I did the turkeys overnight about 12 hours or so. Since I had 4 huge turkeys I put them in giant cooler full of the brine and ice. Chicken may be a different story I'm not totally sure on that one.

Honestly when I do my chickens I spatch them and put butter pats and rub under the skin on the breasts then rub the outside real good. Never had a dry bird.

 

[hardcookin]

When I brine....
I use this brine and it gives great flavor to the chicken.
2 quarts apple juice
2 quarts water
1 cup brown sugar
1 cup kosher salt
1/2 cup real maple syrup

I submerge chicken parts(legs and thighs) up to 2 to 3 hours
whole chickens up to 12 to 16 hours
whole turkeys 24 to 36 hours.

 

[trillo15]

BC Canada Here,

I tried a BC local teams championship brine and I was not disappointed! Credit goes to House of Q BBQ Team!

12 cups water
1 cup sea or kocher salt
1 cup brown sugar
4 cups apple juice or cider
2 to 3 lemons, cut into wedges
1 to 2 sweet onions, peeled and cut into wedges
4 to 6 cinnamon sticks, toasted
6 to 8 cups (or more)

I was extremely surprised at this brine, not only how it tasted, but how moist it it tastedQ

 

[sandyut]

looks nice! I used the slaughterhouse brine without much deviation (mostly due to lack of options at home). I like the lemon and onion adds! will try this one soon.

I did the whole chicken for 6 hours and the hens for 4. turned out great.

thanks!!

 

[fowldarr]

I do 1/2 gallon water, 1/2 gallon aj, brown sugar, squeezed oranges, clove, and some chicken rub, about 4 hours in the brine.

 

[pugsbrew]

BC Canada Here,

I tried a BC local teams championship brine and I was not disappointed! Credit goes to House of Q BBQ Team!

12 cups water
1 cup sea or kocher salt
1 cup brown sugar
4 cups apple juice or cider
2 to 3 lemons, cut into wedges
1 to 2 sweet onions, peeled and cut into wedges
4 to 6 cinnamon sticks, toasted
6 to 8 cups (or more)

I was extremely surprised at this brine, not only how it tasted, but how moist it it tastedQ

Um, what is the 6-8 cups (or more)??