Smoked chicken brine

Yield: 1 servings

Measure Ingredient
5 gallons Water
5 cups Pickling salt
5 cups Sugar
1 cup Cider vinegar
½ cup Maple syrup
½ cup Soy sauce
½ cup Black pepper
½ cup Chopped garlic
1 tablespoon Oregeno
1 tablespoon Thyme
1 tablespoon Tarragon
1 teaspoon Rosemary

I always rinses be on the safe side of too salty..but seems like Chef Paul posted a newspaper article on brining..written by some fancy cooks.. that need to rinse unless you go over a cup of salt per gallon of water.

Cooked for a small wedding reception this weekend. Order was for 6 briskets...3 picnics and 10 chickens. Cranked Fred up Friday night with pecan..oak..mesquite and plum while the chicks started brining themselves in a big ice chest. Had the cows and pigs in the bag and me in the sack by 5 AM. About 10 AM..drug the birds out of the brine..rinsed..and split em down the back. Grilled slow direct over lump. Delivered the whole barnyard at 3 PM today. Wasn't invited to the party so wont know till Monday whether there be a braggin session or a lynching:)..If I'm still alive will report back on that..but this be the brine I used. Usually turns out purty good.

Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@...> on May 23, 1999, converted by MM_Buster v2.0l.

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