Time to Brine? (1 Viewer)

[Capella]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

This is almost the same exact process I do (even the Home Depot bucket in the back fridge) except I smoke it. I add some ginger and allspice to the brine as well.

What temp do you cook at and how long does it normally take? I've always grilled, but want to try smoking maybe for Christmas.

275 for 4.5 hours for a 20-pounder. If you brine it you could smoke it longer but I was lazy and slept in. So good.

 

[The Commish]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

This is almost the same exact process I do (even the Home Depot bucket in the back fridge) except I smoke it. I add some ginger and allspice to the brine as well.

What temp do you cook at and how long does it normally take? I've always grilled, but want to try smoking maybe for Christmas.

275 for 4.5 hours for a 20-pounder. If you brine it you could smoke it longer but I was lazy and slept in. So good.

damn...not bad. I think I'm gonna give it a whirl. My smoker kinda goes dormant during the fall/winter so this would be good to fill the gap

 

[James Daulton]

I roasted the wet brined bird and smoked the dry brined one. Both came out super moist and yummy. The smoked bird looked like a meteorite sitting on the smoker when it was done. The skin was soo black, but tasty. The meat really pulled in a lot of that smokey flavor.

too much smoking wood?

I did use a fair amount of wood, but I think it's more just the result of the smoking process.

Really interesting flavor.

 

[Capella]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

This is almost the same exact process I do (even the Home Depot bucket in the back fridge) except I smoke it. I add some ginger and allspice to the brine as well.

What temp do you cook at and how long does it normally take? I've always grilled, but want to try smoking maybe for Christmas.

275 for 4.5 hours for a 20-pounder. If you brine it you could smoke it longer but I was lazy and slept in. So good.

damn...not bad. I think I'm gonna give it a whirl. My smoker kinda goes dormant during the fall/winter so this would be good to fill the gap

Awesome. You definitely will not regret it.

 

[JaxBill]

I roasted the wet brined bird and smoked the dry brined one. Both came out super moist and yummy. The smoked bird looked like a meteorite sitting on the smoker when it was done. The skin was soo black, but tasty. The meat really pulled in a lot of that smokey flavor.

too much smoking wood?

I did use a fair amount of wood, but I think it's more just the result of the smoking process.

Really interesting flavor.

I had a lot of success following the recipe at amazingribs. Dry brine and wet rub. Interesting things he says

- never rinse. You're just spreading germs.

- use very little smoke wood or it will be very dark

-Don't truss the legs together. Let the heat flow

Took some persuading but the family loved the clear gravy from the drippings

 

[kutta]

Mine is back in the fridge. I use a 5 gallon bucket from Home Depot. I do the same thing every year. 3 boxes of chicken stock, 1000g of salt, a package of brown sugar. Bring all that to a boil. Add some squeezed oranges in. Pour into the bucket. Add one bag of ice. Let cool. Throw the bird in. It's always a perfect fit. Toss entire bucket in the outside fridge.

I take it out in the am, let it sit for a few hours, and toss it on the grill for about 3.5 hours. Comes out amazing every year.

I use WAY more salt and brown sugar than most recipes call for, but it works great.

This is almost the same exact process I do (even the Home Depot bucket in the back fridge) except I smoke it. I add some ginger and allspice to the brine as well.

What temp do you cook at and how long does it normally take? I've always grilled, but want to try smoking maybe for Christmas.

I had a 21 lb bird. I grilled at 325 for about 3.5 hours and it was perfect.