Smoked Chicken

[ff5950]

What do yall use to brine a chicken before smoking. I'm new to the smoking game and just made a banging brisket and couple racks of ribs. I want to smoke everything lol :beer:

[sam3]

Hey FF, welcome to the site!

 

Here, try this brine! Let us know how you like it!

 

1/2C Kosher Salt

 

2T Paprika

 

2T Gran. Garlic

 

2T Gran. Onion

 

2T Dry Thyme

 

2T Black Pepper

 

1C Vinegar (Any)

 

1-11/2Gal Cold Water to cover Chix

 

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird for 24 Hours.

 

Remove the Chix, rinse if desired and pat dry with paper towels.

 

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

 

This will give a crispier skin when Smokng or Roasting...

[Sticky]

That's a good recipe sam gave you, I've tried something similiar to that and it came out great. I didn't however leave it out to get that extra crispy skin, I'll do that next time. But in all honesty, you can pretty much make a brine out of whatever you like. Some people are big on beer, some are big on soda, some like to have a lot of ingredients while others like to keep it simple like water/salt/sugar. The possibilities are endless, you just gotta be creative. Let us know if you come up with one that you really like. :beer:

[ff5950]

Cool thanks guys I'll try this one out

[makosnax]

You should try smoked turkey. Do it like beer can chicken but use a fosters oil can instead. 24 Hr soak in salt,sugar,water brine. Dry rub under skin and over. Takes all day but its banging.:thumb_up:

[ff5950]

What kind of rub would you use on a turkey, I adjusted my rib and brisket rub to lessen the salt content after discovering that the salt pulls the moisture from the meat. I was thinkin a brown sugar, chili powder, garlic, and dash of salt

[Gruntmaster]

Hey FF' date=' welcome to the site!

 

Here, try this brine! Let us know how you like it!

 

1/2C Kosher Salt

 

2T Paprika

 

2T Gran. Garlic

 

2T Gran. Onion

 

2T Dry Thyme

 

2T Black Pepper

 

1C Vinegar (Any)

 

1-11/2Gal Cold Water to cover Chix

 

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird for 24 Hours.

 

Remove the Chix, rinse if desired and pat dry with paper towels.

 

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

 

This will give a crispier skin when Smokng or Roasting...

[/quote']

 

Sam, that is a great brine. Very similiar to the one I use, works everytime, great post.