Beer Brined Chicken

Discussion in 'Poultry' started by herkysprings, Jun 3, 2009.

  1. herkysprings

    herkysprings Smoking Fanatic

    Here is my Beer brined chicken recipe, brine only, I dont have my rub off hand right now. I have had people tell me between this chicken and the sauce, that I should be selling it.

    I multiply this by 3 (to use a whole 6 pack) and it works well. I also drink a bit of each beer before pouring it. The brine smells really good.

    Brine:
    1 3-1/2- to 4-lb. chicken (I pull the skin off, and butterfly it)
    3/4 cup plus 1/2 tsp. kosher salt
    3/4 cup plus 1/2 tsp. packed dark brown sugar
    1 Tbs. plus 1/4 tsp. freshly ground coarse black pepper
    6 bay leaves, crumbled
    2 12-oz. cans or bottles cold lager beer (get a good lager if you can)


    In a large bowl, combine the 3/4 cup kosher salt, 3/4 cup brown sugar, 1 tablespoon pepper, and bay leaves.
    Add 4 cups very hot water and stir to dissolve the salt and sugar.
    Add the beer and stir well to remove the carbonation.
    Add about 4 cups ice cubes to cool the brine rapidly.
    When the ice has melted and the brine is cool, put the chicken in the brine, adding more cold water if needed to cover.

    Rub:

    Your favorite. I can't find mine (at work now...)

    Dipping Sauce:

    http://www.smokingmeatforums.com/for...601#post316601




    I had 2 different comparisons with Skin off and on, since I am not grilling and I can't make the skin crispy. Skin off won every time.




    After smoking to 165



    Packages very well for lunches too. I was shredding both the white and dark, and now I cut the breast meat across the grain.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Thanks for sharing your brine recipe.
    Those looked really good right out of the brine even before you cooked them.
    Gonna bookmark this one so I don't forget, hopefully get to try it out this weekend.
     
  3. herkysprings

    herkysprings Smoking Fanatic

    Edited to include a link to the Dipping Sauce.
     
  4. richardo

    richardo Newbie

    How long do you let it sit in the brine?
     
  5. herkysprings

    herkysprings Smoking Fanatic

    Usually 24 hours+ I've done a couple of batches for 2 days.
     
  6. That looks good.. I'm gonna try it on a BBC and With the Rub I heard thats the Combo to use ... BUT wheres the RUB?

    Cheers
     
  7. herkysprings

    herkysprings Smoking Fanatic

    Heh, I still can't find my rub recipe! I'll try to find it tonight.

    My "cook book" is a bunch of printer out sheets, and I have had 2-3 rubs I was trying out last season. I know I picked one for this I just haven't found where it went to, because I have a big batch of it made already.
     
  8. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Very nice! I like the idea a lot! Thanks for the pics.

    Best,
    Trout
     
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I really like the brine recipe. Thanks for sharing!!
     

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