Title: Smoked Chicken Brine
Categories: None
Yield: 1 servings

5 ga Water
5 c Pickling salt
5 c Sugar
1 c Cider vinegar
1/2 c Maple syrup
1/2 c Soy sauce
1/2 c Black pepper
1/2 c Chopped garlic
1 tb Oregeno
1 tb Thyme
1 tb Tarragon
1 ts Rosemary

I always rinses also...to 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 said..no 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" on May
23, 1999, converted by MM_Buster v2.0l.