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Smoked Chicken


6 replies to this topic

#1 OFFLINE   ff5950

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Posted 01/30/13 - 09:06 PM

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:
Courage can''t see around corners, but goes around them anyway.

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#2 Male OFFLINE   sam3

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Posted 01/31/13 - 06:56 AM

Hey FF, welcome to the site! :welcome:

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...

#3 OFFLINE   Sticky

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Posted 01/31/13 - 12:36 PM

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:

#4 OFFLINE   ff5950

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Posted 01/31/13 - 12:39 PM

Cool thanks guys I'll try this one out
Courage can''t see around corners, but goes around them anyway.

[/b]

#5 Male OFFLINE   makosnax

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Posted 01/31/13 - 12:55 PM

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:

#6 OFFLINE   ff5950

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Posted 02/01/13 - 09:50 AM

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
Courage can''t see around corners, but goes around them anyway.

[/b]

#7 Male OFFLINE   Gruntmaster

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Posted 02/01/13 - 08:31 PM

Hey FF, welcome to the site! :welcome:

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...


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

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