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Brining Chickens

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

3/4 c Salt
1/2 c Sugar
1/4 c Molasses
1 ts Garlic powder
1 ts Onion powder
1 ga Water

INSTRUCTIONS

All you who don't brine yer chickens, listen up.
I know this whole thing went down a while ago, but....
I started brining the chicken I've been doing since the consensus on the
porch was to do it. Now finally today I did six chickens at the same time
and decided to try to see what difference it really makes. Well, it's a big
deal!!
I did two with a salt, pepper and paprika rub and the other four were
brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1
tsp each of garlic and onion powder per gallon of water.
All six were smoked at about 250F for around 2 1/2 hours. I used almond
wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper
and rosemary.
The result: no comparison. While the non-brined was ok, the brined birds
had a lot more smoke flavor and were also much more moist. The skin on the
brined chickens did not crisp while the non-brined skins did. This is a
minor price to pay.
Overall, DO IT. Any one who doesn't brine their birds is missing out big
time. Not that I wasn't a believer before, now I will definitely not even
consider doing it otherwise.
Posted to bbq-digest by "Richard Schwaninger" <schwani@ricochet.net> on Apr
25, 98

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