We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jesus is faithful. Who can you trust so fully?

O’reilly’s Smoked and Brined Chicken

0
(0)
CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

2 Whole chickens; (3 1/2 lb. each)
1 ga Water
3/4 c Salt; (I use kosher salt)
2/3 c Sugar
3/4 c Soy sauce
1 ts Each dried tarragon; thyme, and black pepper
1/4 c Olive oil

INSTRUCTIONS

Wash birds inside and out. Put water in a large non-aluminum container (I
bought a new 5-gallon bucket from Home Depot for this), add salt and sugar
and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge
birds and weigh them down with a heavy plate so they stay submerged.
Refrigerate overnight.
Remove birds from brine and wash inside and out. Pat dry. (They say you can
reserve the brine for future use, but I have never tried this -- I just
throw it out!)
Smoke birds according to the type of smoker you will be using. You can add
additional seasoning to the birds before smoking them, just don't add any
more salt. Baste birds with the olive oil during latter stages of smoking
to give them a golden brown color!
Posted to bbq-digest by wight@odc.net on Oct 4, 1998, converted by
MM_Buster v2.0l.

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?