Smoking Joe's BBQ In Process - With Pics (1 Viewer)

[shuke]

I'm a fairly novice BBQ'er as I only bust out the smoker 2-3 times a year. I like to keep things simple, especially since I start drinking beer in the late mornings when I typically do this, and as the day rolls on I usually lose track of what I'm supposed to be doing.Going to modify Joe's brine recipe:

2 1/2 Gallons water2 1/2 cups table salt2 cans cheap lemon lime soft drink3 lemons cut in half and squeezed1 tbl garlic powder1/2 tbl black pepper1 jug (16 oz) cheap pancake syrup

To accomodate enough to submerge 8 chickens. I'm guessing:4 gallons water4 cups table salt16 oz. syrup1 liter of apple juiceThoughts on the apple juice?In the past I have just used olive oil and black pepper on chicken, but I think I'm going to switch to some rubs that I typically use on pork. Going to try to fit some fatties on there, too. Probably one hot sausage stuffed with pepper jack cheese, one mild sausage stuffed with pepper jack, and one mild not stuffed, all 3 rolled in pork dry rub.PUMPED!!!!!!!!!!111

3 gallons was enough to submerge 6 chickens. This was by far the best chicken I've ever made. Wow, what a difference. I have to say, though, that I couldn't detect the maple syrup or apple cider.One thing, the skin was nearly charred and unedible for the most part. Was this the result of the salt and/or sugars in the brine?The fatties were a HUGE hit. I bypassed putting the cheese in the sausage, because I was afraid I'd have trouble getting the rolls to stay in a reformed shape. Awesome day yesterday.

 

[Skylord]

How hot was the smoker?

 

[shuke]

How hot was the smoker?

The factory-installed temp gauge on the lid stayed between the middle and the lower quarter of the "ideal" range. I had a second thermometer inserted near the bottom rack that I tried to keep at 220.Chickens were about 4.5 lb. each. I cooked until breast temp was 165. It took 4 and a half hours.

 

[Why Me?]

I smoked three racks of ribs and two chickens, using Joe's method, on Sat. All came out great. We mostly just ate the ribs, with the intent of taking the chicken meat home with us for sandwiches and another dinner sometime this week. It was my wife's job to pack up all perishables and leftovers to bring home, and she left the two bags full of chicken meat in the damn fridge. Of course it's my fault for putting them in the door of the fridge - why on earth would she look there?

We won't get back to the beach house for two weeks, what a frigging waste.

 

[E-Z Glider]

After this weekend, I am officially a spatchcocking convert . Ill never smoke a whole chicken again. Spatchcokcing makes it much easier to cook, serve, and eat. The breast meat gets more flavor since more of it is exposed during brining, marinating, rubbing, smoking, etc. You really get a nice finish on the whole bird. I cut them in half after spatchcocking for BBQing, and then again into quarters when plating.

Video of man spatchcocking a chicken - SFW

 

[Why Me?]

After this weekend, I am officially a spatchcocking convert . Ill never smoke a whole chicken again. Spatchcokcing makes it much easier to cook, serve, and eat. The breast meat gets more flavor since more of it is exposed during brining, marinating, rubbing, smoking, etc. You really get a nice finish on the whole bird. I cut them in half after spatchcocking for BBQing, and then again into quarters when plating.

Video of man spatchcocking a chicken - SFW

looks easy enough, will try this next time.

 

[jafo]

I smoked a bunch of food this weekend. One Sunday I smoked a beef brisket and it came out amazing. Very juicy and tender on the inside and the bark on the outside was fantastic.

That evening I used Joe's brine recipe for 2 whole chickens. I let them soak for about 12-13 hours overnight and smoked them on Monday for a little over 4 hours. Threw in a couple fatties and ate like a king all weekend. I used a couple chunks of hickory mixed in with some apple for added smoke flavor. Incredibly tender chicken. The brining makes a huge difference.

 

[ditka85]

I'm a fairly novice BBQ'er as I only bust out the smoker 2-3 times a year. I like to keep things simple, especially since I start drinking beer in the late mornings when I typically do this, and as the day rolls on I usually lose track of what I'm supposed to be doing.

Going to modify Joe's brine recipe:

2 1/2 Gallons water

2 1/2 cups table salt

2 cans cheap lemon lime soft drink

3 lemons cut in half and squeezed

1 tbl garlic powder

1/2 tbl black pepper

1 jug (16 oz) cheap pancake syrup

To accomodate enough to submerge 8 chickens. I'm guessing:4 gallons water

4 cups table salt

16 oz. syrup

1 liter of apple juice



Thoughts on the apple juice?

In the past I have just used olive oil and black pepper on chicken, but I think I'm going to switch to some rubs that I typically use on pork.

Going to try to fit some fatties on there, too. Probably one hot sausage stuffed with pepper jack cheese, one mild sausage stuffed with pepper jack, and one mild not stuffed, all 3 rolled in pork dry rub.

PUMPED!!!!!!!!!!111

Last time I smoked a chicken, I added about a half gallon of apple cider. Dad is in the grocer business and bought me a bunch of 1 gallon jugs of cider last October. The stuff is good for a year if not opened. Well, I'm not swillin cider in April or May so I dumped a ton in there because I was just throwing away the rest. I also sliced a few apples into chunks. After that I slathered it in Jerk Paste and put it in a ziplock for an hour.

I didn't do anything else to it but put it on the grill and smoke for 3.5-4 hours. I didn't even move it. Just put it on its back on my weber and added coals and wood every couple of hours to each side. It was incredible. And the best thing about jerk seasoning is it gets hotter as left overs. It was great that day and lit my butt on fire 3 days later when I had it for lunch!?!?!

Uh, oh. I normally only do the jerk chicken about twice a year but I can already feel the urge to do one again....Something about the sweet smell of the scotch bonnets.

Is the jerk paste homemade or store bought? If homemade, can you share the recipe?

 

[TheFanatic]

I'm a fairly novice BBQ'er as I only bust out the smoker 2-3 times a year. I like to keep things simple, especially since I start drinking beer in the late mornings when I typically do this, and as the day rolls on I usually lose track of what I'm supposed to be doing.

Going to modify Joe's brine recipe:

2 1/2 Gallons water

2 1/2 cups table salt

2 cans cheap lemon lime soft drink

3 lemons cut in half and squeezed

1 tbl garlic powder

1/2 tbl black pepper

1 jug (16 oz) cheap pancake syrup

To accomodate enough to submerge 8 chickens. I'm guessing:4 gallons water

4 cups table salt

16 oz. syrup

1 liter of apple juice



Thoughts on the apple juice?

In the past I have just used olive oil and black pepper on chicken, but I think I'm going to switch to some rubs that I typically use on pork.

Going to try to fit some fatties on there, too. Probably one hot sausage stuffed with pepper jack cheese, one mild sausage stuffed with pepper jack, and one mild not stuffed, all 3 rolled in pork dry rub.

PUMPED!!!!!!!!!!111

Last time I smoked a chicken, I added about a half gallon of apple cider. Dad is in the grocer business and bought me a bunch of 1 gallon jugs of cider last October. The stuff is good for a year if not opened. Well, I'm not swillin cider in April or May so I dumped a ton in there because I was just throwing away the rest. I also sliced a few apples into chunks. After that I slathered it in Jerk Paste and put it in a ziplock for an hour.

I didn't do anything else to it but put it on the grill and smoke for 3.5-4 hours. I didn't even move it. Just put it on its back on my weber and added coals and wood every couple of hours to each side. It was incredible. And the best thing about jerk seasoning is it gets hotter as left overs. It was great that day and lit my butt on fire 3 days later when I had it for lunch!?!?!

Uh, oh. I normally only do the jerk chicken about twice a year but I can already feel the urge to do one again....Something about the sweet smell of the scotch bonnets.

Is the jerk paste homemade or store bought? If homemade, can you share the recipe?

Walkers Wood Jerk. I buy it at World Market/Cost Plus type places....The first time you open the jar and use it the jerk is not all that hot. The second time you use it the jerk will light your butt on fire. Something about the air getting in there and the spices fermenting more. After the first use I tend to cut it a little with olive oil...

 

[shuke]

After this weekend, I am officially a spatchcocking convert . Ill never smoke a whole chicken again. Spatchcokcing makes it much easier to cook, serve, and eat. The breast meat gets more flavor since more of it is exposed during brining, marinating, rubbing, smoking, etc. You really get a nice finish on the whole bird. I cut them in half after spatchcocking for BBQing, and then again into quarters when plating.

Video of man spatchcocking a chicken - SFW

Is that Kige Ramsey?

 

[JerseyToughGuys]

working Joe's recipe today together with some ribs and pork butt. 2 grills going.

goodtimes. lots of good info here

 

[Joe Bryant]

working Joe's recipe today together with some ribs and pork butt. 2 grills going.goodtimes. lots of good info here

Let us know how it goes, Jersey.Did 6 chickens this weekend.Also did a big pan of just legs that came out really good. I brined for less time - about 4 hours.Cooked in the same way as the whole birds. Big hit with the kids but I like them too.J

 

[Joe Bryant]

working Joe's recipe today together with some ribs and pork butt. 2 grills going.goodtimes. lots of good info here

Let us know how it goes, Jersey.Did 6 chickens this weekend.Also did a big pan of just legs that came out really good. I brined for less time - about 4 hours.Cooked in the same way as the whole birds. Big hit with the kids but I like them too.J

 

[JerseyToughGuys]

working Joe's recipe today together with some ribs and pork butt. 2 grills going.goodtimes. lots of good info here

Let us know how it goes, Jersey.Did 6 chickens this weekend.Also did a big pan of just legs that came out really good. I brined for less time - about 4 hours.Cooked in the same way as the whole birds. Big hit with the kids but I like them too.J

I am at 4 hours right now. almost done. Not as dark as yours. Didn't have hickory (used my typical fruitwoods, wish I had hickory).brined the crap out em, 24 hours. BUT, I think my butt will done next wednesday

 

[Joe Bryant]

Finished legs. I cooked them with the meat side down so the top of the legs get charred and don't look too great. Meat was perfect though.

J

 

[Joe Bryant]

working Joe's recipe today together with some ribs and pork butt. 2 grills going.goodtimes. lots of good info here

Let us know how it goes, Jersey.Did 6 chickens this weekend.Also did a big pan of just legs that came out really good. I brined for less time - about 4 hours.Cooked in the same way as the whole birds. Big hit with the kids but I like them too.J

I am at 4 hours right now. almost done. Not as dark as yours. Didn't have hickory (used my typical fruitwoods, wish I had hickory).brined the crap out em, 24 hours. BUT, I think my butt will done next wednesday

Let us know how they taste. They might be too salty with a 24 brine. I usually just go about 12 hours. But they might be fine. J

 

[red_stapler]

I didn't have time to read the whole thread.

I have boneless beef short ribs, boneless-skinless chicken breast, assorted veggies, a charcoal grill and 2.5 hours before my bf gets here... any suggestions on how to prepare this to impress him? (he's fairly easy to please).

 

[JerseyToughGuys]

I didn't have time to read the whole thread. I have boneless beef short ribs, boneless-skinless chicken breast, assorted veggies, a charcoal grill and 2.5 hours before my bf gets here... any suggestions on how to prepare this to impress him? (he's fairly easy to please).

for the chicken breasts, lime vinegrette. awesome and quickly takes to the meatfor the ribs, dunno. not much timeveggies, rub em in olive oil and lightly grill them

 

[red_stapler]

I didn't have time to read the whole thread. I have boneless beef short ribs, boneless-skinless chicken breast, assorted veggies, a charcoal grill and 2.5 hours before my bf gets here... any suggestions on how to prepare this to impress him? (he's fairly easy to please).

for the chicken breasts, lime vinegrette. awesome and quickly takes to the meatfor the ribs, dunno. not much timeveggies, rub em in olive oil and lightly grill them

sounds easy enough, i think i can handle that.

 

[zdaddy]

WOW...Joe that rocked...

Word spread as fast as the smell as what was goin' on over here.

Pretty quick to the end, I had the whole neighborhood picking off the birds..my lord.

I ran off several copies of this thread. Good stuff here.

My 6 year old, the most picky eater in the world, it is a major ordeal to get him to eat any type of meat..GRUBBED IT.

Nicely done!

 

[Joe Bryant]

WOW...Joe that rocked...Word spread as fast as the smell as what was goin' on over here.Pretty quick to the end, I had the whole neighborhood picking off the birds..my lord.I ran off several copies of this thread. Good stuff here. My 6 year old, the most picky eater in the world, it is a major ordeal to get him to eat any type of meat..GRUBBED IT.Nicely done!

That makes my day Zdaddy. That's a great feeling you have there - nothing like cooking good stuff and having people love it - especially the picky eaters. Nice.J

 

[Da Guru]

I tried a new recipe last night.

I used the salt and spices, added brown sugar and a cup of Jack Daniels. What do you think? I hated to waste that much JD but wanted to see what the flavor would be like.

The chicken is in my garage fridge brining. I will post results later today.

 

[cj*]

I didn't have time to read the whole thread. I have boneless beef short ribs, boneless-skinless chicken breast, assorted veggies, a charcoal grill and 2.5 hours before my bf gets here... any suggestions on how to prepare this to impress him? (he's fairly easy to please).

Put meat on grill, remove clothing, put on apron (just an apron and high heels), take meat off grill, enjoyThat would work for me. The food is secondary at this point.Oh and don't forget

 

[Da Guru]

After 2 hours, do this:

Remove the pans with chicken from the grill and drain off the juices. Sometimes there's a lot. Somtimes not as much. But you don't want the chickens submerged at all. I usually just carefully tilt the pan and pour into a container. Do NOT tilt too far over. So if you've been doing a lot of up to this point, get someone to help. Dumping 3 half cooked chickens on the ground is not good eats.

J

I just drained the pans and chicken dam near slid out of the pan into the mulch.

 

[SofaKings]

After 2 hours, do this:

Remove the pans with chicken from the grill and drain off the juices. Sometimes there's a lot. Somtimes not as much. But you don't want the chickens submerged at all. I usually just carefully tilt the pan and pour into a container. Do NOT tilt too far over. So if you've been doing a lot of up to this point, get someone to help. Dumping 3 half cooked chickens on the ground is not good eats.

J

I just drained the pans and chicken dam near slid out of the pan into the mulch.

Drinking again?

 

[Da Guru]

After 2 hours, do this:

Remove the pans with chicken from the grill and drain off the juices. Sometimes there's a lot. Somtimes not as much. But you don't want the chickens submerged at all. I usually just carefully tilt the pan and pour into a container. Do NOT tilt too far over. So if you've been doing a lot of up to this point, get someone to help. Dumping 3 half cooked chickens on the ground is not good eats.

J

I just drained the pans and chicken dam near slid out of the pan into the mulch.

Drinking again?

This is the first time I have truly botched a dinner. Everything was going as planned. I looked at the chicken after three hours and it seemed it could use a blast of direct heat. So I cranked it up. My wife then has me run to the store for a few items. As fate would have it I run into an old friend and we start shooting the crap for well over an hour. I totally forgot that I had cranked up the heat on the chicken.I am almost home from the store when it hit me that I had turned the heat up. I belly flop the car in the drive and sprint to the backyard grill. Out of 6 LBs of chicken I salvaged about 2 pounds. What was left was OK but I would describe it as "crispy chicken jerky" if there is such a thing.

 

[enfuego]

 

[Steeler43]

working Joe's recipe today together with some ribs and pork butt. 2 grills going.goodtimes. lots of good info here

Let us know how it goes, Jersey.Did 6 chickens this weekend.Also did a big pan of just legs that came out really good. I brined for less time - about 4 hours.Cooked in the same way as the whole birds. Big hit with the kids but I like them too.J

Should I adjust the brining if I want to smoke breasts instead of the whole bird?

 

[Joe Bryant]

working Joe's recipe today together with some ribs and pork butt. 2 grills going.goodtimes. lots of good info here

Let us know how it goes, Jersey.Did 6 chickens this weekend.Also did a big pan of just legs that came out really good. I brined for less time - about 4 hours.Cooked in the same way as the whole birds. Big hit with the kids but I like them too.J

Should I adjust the brining if I want to smoke breasts instead of the whole bird?

I think I probably would adjust steeler. Maybe try 4-6 hours.J

 

[Sabertooth]

 

[tipsy mcstagger]

GREEN SALSA?!?!?!?!?

 

[Zasada]

The other grilling thread reminded me of this one -- so guess what I'm doing this weekend?



Going to try real maple syrup (I've always hated the Aunt Jemima crap so a maple flavour might go well here) this time. Can't wait for the weekend...

Oh and since two years ago when I first gave this a go I rarely use my gas grill any more. Using a chimney makes starting the charcoal SO easy and I like the flavour of the charcoal grill more than the gas.

 

[CletiusMaximus]

Going to try real maple syrup (I've always hated the Aunt Jemima crap so a maple flavour might go well here) this time.

This is for the brine? I can't imagine that would make any noticeable difference in taste to the finished product. I think its more just a way to get some sugar in your brine without having to heat it.

 

[flyingsushi]

Joe or anyone else who can answer this I would appreciate it.

Earlier today I started brining my chicken using Joe's brining recipe back on the 1st page. One quick side note that may or may not be of importance is I am only cooking wings tonight.

What I want to know is if this brining solution would not go well with a BQ sauce if I added BQ sauce to the chicken toward the end? Or should I just grill the chicken as is?

I am not sure how the sugar from the sprite and syrup will act when cooking.

Thanks,

Sushi

 

[bryhamm]

Joe or anyone else who can answer this I would appreciate it.Earlier today I started brining my chicken using Joe's brining recipe back on the 1st page. One quick side note that may or may not be of importance is I am only cooking wings tonight. What I want to know is if this brining solution would not go well with a BQ sauce if I added BQ sauce to the chicken toward the end? Or should I just grill the chicken as is?I am not sure how the sugar from the sprite and syrup will act when cooking. Thanks,Sushi

IMO the brining is separate from any method you are using to cooking poultry. I brine whether I am grilling, smoking or frying in the case of a turkey.The only thing I would do different for you right now is brine for a shorter time period since you are only doing wings.

 

[bryhamm]

Going to try real maple syrup (I've always hated the Aunt Jemima crap so a maple flavour might go well here) this time.

This is for the brine? I can't imagine that would make any noticeable difference in taste to the finished product. I think its more just a way to get some sugar in your brine without having to heat it.

 

[bryhamm]

Several folks have asked for more on the smoked chicken I talked about.

It's a very easy way to make smoked chicken BBQ. And I think it tastes great. I've had a lot of BBQ and I'd put it up there on the list. Partly because it's a lot easier to make your own great BBQ when you can control everything than it is to eat in a BBQ joint.

Here's how I do it.

The Prep. Here is the secret to great chicken or turkey: Brining. Many of you already do this. If you don't, you have to start. It's that big a deal. All it really amounts to is soaking the meat for 4-12 hours in a salt water solution. I'm sure the science guys can explain why it works but it's something about osmotic balance and salt ions but the net result is the meat is WAY more juicy and flavorful. I'd be willing to bet the best chicken or turkey you've ever eaten had been brined. Trust me. This works.

Basic rule of thumb is 1 CUP (yes cup) of regular table salt per 1 gallon of water. You can add other spices and sugars if you like. But the salt is the main thing.

Here is how I make mine when I'm going to be smoking 6 chickens. Obviously cut this down or make more based upon how much meat you're brining and what container you're using.

I use a Coleman 48 qt cooler.

Fill it with:

2 1/2 Gallons water

2 1/2 cups table salt

2 cans cheap lemon lime soft drink

3 lemons cut in half and squeezed

1 tbl garlic powder

1/2 tbl black pepper

1 jug (16 oz) cheap pancake syrup

Stir all this together and mix well. You have to really stir it up because that's a lot of salt. Some people like Alton Brown advocate heating the brine but that's another step. I skip it and mix mine directly in the cooler and it works great.

Wash chickens well under water and then place in cooler into brine.

Then pour a bag of ice over the top and close cooler lid.

I let this sit usually for 12 hours. I don't freak out if it's 14 hours or so but any more than that and it can be too salty.

An hour before you're ready to put the chicken on the grill, remove from brine. Set out and let start coming up to room temperature. You don't want to throw ice cold meat on a hot grill.

With me so far?

J

bump for CletiusMaximus

 

[flyingsushi]

Joe or anyone else who can answer this I would appreciate it.Earlier today I started brining my chicken using Joe's brining recipe back on the 1st page. One quick side note that may or may not be of importance is I am only cooking wings tonight. What I want to know is if this brining solution would not go well with a BQ sauce if I added BQ sauce to the chicken toward the end? Or should I just grill the chicken as is?I am not sure how the sugar from the sprite and syrup will act when cooking. Thanks,Sushi

IMO the brining is separate from any method you are using to cooking poultry. I brine whether I am grilling, smoking or frying in the case of a turkey.The only thing I would do different for you right now is brine for a shorter time period since you are only doing wings.

That is what I figured, but I just wanted to double check. I was confusing the sugar reaction (caramelizing?) when using it with a pork rub and I just didn't think that any sugar in a brining solution would do the same, but I just wanted to double check. Thanks for the info.Sushi

 

[Cajun Heat]

Quick question (and sorry if this was addressed earlier in the thread, but I can't review it all). I plan on brining / smoking some chickens this weekend, probably starting early Saturday afternoon. If I start brining before hitting bed on Saturday, it would be well over 12 hours if I pulled them out around 1 or 2 pm. Is it OK to let them brine for 12 hours or so, then remove them and leave them in the fridge for a few hours until cooking time? I don't see why it would be a problem, but wanted to see if anyone had any insights there.

 

[TheFanatic]

Quick question (and sorry if this was addressed earlier in the thread, but I can't review it all). I plan on brining / smoking some chickens this weekend, probably starting early Saturday afternoon. If I start brining before hitting bed on Saturday, it would be well over 12 hours if I pulled them out around 1 or 2 pm. Is it OK to let them brine for 12 hours or so, then remove them and leave them in the fridge for a few hours until cooking time? I don't see why it would be a problem, but wanted to see if anyone had any insights there.

Don't sweat it. You will be fine...

 

[DaBeers]

O.k. - I'm trying Joe's chicken and have some questions on the lenght of time to brine:

Is it better to brine for a full 12 hours, or can this be cut short to 6-8 hours? Due to bad planning, if I brine the full 12 hours, I would not begin smoking until late tonight.

My other option would be to brine 12 hours and then refridgerate the birds until tomorrow - would that be a detriment to the end result? Or is it better to smoke as soona s possible after brining?

Advise from the pro's would be appreciated.

 

[TheFanatic]

O.k. - I'm trying Joe's chicken and have some questions on the lenght of time to brine:Is it better to brine for a full 12 hours, or can this be cut short to 6-8 hours? Due to bad planning, if I brine the full 12 hours, I would not begin smoking until late tonight. My other option would be to brine 12 hours and then refridgerate the birds until tomorrow - would that be a detriment to the end result? Or is it better to smoke as soona s possible after brining?Advise from the pro's would be appreciated.

You can brine for only 6 hours. I brined ribs a couple weeks ago for only 4 hours... You'll be fine...

 

[Cookie Boyle]

I think brining a chicken before you cook it is CHEATING. A true grill master must be able to make delicious chicken without juicing the bird artificially. But if you're just a regular guy trying to impress your friends and family then it's okay but don't lie to yourself that you're good.

 

[Tony Jabroni]

I think brining a chicken before you cook it is CHEATING. A true grill master must be able to make delicious chicken without juicing the bird artificially. But if you're just a regular guy trying to impress your friends and family then it's okay but don't lie to yourself that you're good.

Okay

 

[Joe Bryant]

O.k. - I'm trying Joe's chicken and have some questions on the lenght of time to brine:Is it better to brine for a full 12 hours, or can this be cut short to 6-8 hours? Due to bad planning, if I brine the full 12 hours, I would not begin smoking until late tonight. My other option would be to brine 12 hours and then refridgerate the birds until tomorrow - would that be a detriment to the end result? Or is it better to smoke as soona s possible after brining?Advise from the pro's would be appreciated.

6 hours is fine. I've removed from the brine and refrigerated before and it's not a problem. The air drying in the refrigerator is actually good for helping dry out (and crisp up) the skin. If it were me and it worked best in your plans to smoke after brining 6 hours, I'd do that with no hesitation. Good luck.J

 

[Joe Bryant]

Several folks have asked for more on the smoked chicken I talked about.

It's a very easy way to make smoked chicken BBQ. And I think it tastes great. I've had a lot of BBQ and I'd put it up there on the list. Partly because it's a lot easier to make your own great BBQ when you can control everything than it is to eat in a BBQ joint.

Here's how I do it.

The Prep. Here is the secret to great chicken or turkey: Brining. Many of you already do this. If you don't, you have to start. It's that big a deal. All it really amounts to is soaking the meat for 4-12 hours in a salt water solution. I'm sure the science guys can explain why it works but it's something about osmotic balance and salt ions but the net result is the meat is WAY more juicy and flavorful. I'd be willing to bet the best chicken or turkey you've ever eaten had been brined. Trust me. This works.

Basic rule of thumb is 1 CUP (yes cup) of regular table salt per 1 gallon of water. You can add other spices and sugars if you like. But the salt is the main thing.

Here is how I make mine when I'm going to be smoking 6 chickens. Obviously cut this down or make more based upon how much meat you're brining and what container you're using.

I use a Coleman 48 qt cooler.

Fill it with:

2 1/2 Gallons water

2 1/2 cups table salt

2 cans cheap lemon lime soft drink

3 lemons cut in half and squeezed

1 tbl garlic powder

1/2 tbl black pepper

1 jug (16 oz) cheap pancake syrup

Stir all this together and mix well. You have to really stir it up because that's a lot of salt. Some people like Alton Brown advocate heating the brine but that's another step. I skip it and mix mine directly in the cooler and it works great.

Wash chickens well under water and then place in cooler into brine.

Then pour a bag of ice over the top and close cooler lid.

I let this sit usually for 12 hours. I don't freak out if it's 14 hours or so but any more than that and it can be too salty.

An hour before you're ready to put the chicken on the grill, remove from brine. Set out and let start coming up to room temperature. You don't want to throw ice cold meat on a hot grill.

With me so far?

J

bump for CletiusMaximus

I should add - for the last few months I've not been adding the lemons and pancake syrup and I can't tell any difference at all. So now, it's just 2.5 gallons water, 2.5 cups salt, 2 liters of mountain dew, 1 TBS garlic powder, 1 TBS onion powder and 1 TBS ground black pepper. Works for me.

J

 

[prosopis]

 

[-jb-]

 

[Cookie Boyle]

I should add - for the last few months I've not been adding the lemons and pancake syrup and I can't tell any difference at all. So now, it's just 2.5 gallons water, 2.5 cups salt, 2 liters of mountain dew, 1 TBS garlic powder, 1 TBS onion powder and 1 TBS ground black pepper. Works for me.J

Mtn Dew has corn syrup (same as what's in pancake syrup), citric acid (same as what's in the lemons), orange juice concentrate, caffeine and preservatives.

 

[skrzycki]

I should add - for the last few months I've not been adding the lemons and pancake syrup and I can't tell any difference at all. So now, it's just 2.5 gallons water, 2.5 cups salt, 2 liters of mountain dew, 1 TBS garlic powder, 1 TBS onion powder and 1 TBS ground black pepper. Works for me.J

Mtn Dew has corn syrup (same as what's in pancake syrup), citric acid (same as what's in the lemons), orange juice concentrate, caffeine and preservatives.

Am I reading it correctly ...its ONE 2-Liter of Mt. Dew?