- Oct 23, 2010
- 43
- 22
I thought I'd try a few different methods today, all are just over 4lbs.
Chicken #1 Slaughterhouse Brine
8c water, 1/4c kosher salt, brown sugar, 2tsp garlic powder, onion powder, Cajun seasoning, celery seed. Brine 12 hr and rinsed. No additional seasoning
Chicken #2 Spicy Vinegar Brine
8c water, 1c vinegar, 1/4c white sugar, 2T paprika, chipotle powder, 1T garlic powder, 1tsp black pepper, white pepper, allspice, poultry seasoning. Brine 12hr and rinsed. No additional seasoning
Chicken #3 Injected
1stick butter, 1/2c beer, honey, 2tsp poultry seasoning, 1tsp Cajun seasoning, garlic powder, onion powder, 1/2tsp kosher salt. Approx 1/2 mixture injected throughout bird.
Chicken #4 Beer Butt
No seasoning at all. Coors Light
Smoke is Pecan approx 270F
Chicken #1 Slaughterhouse Brine
8c water, 1/4c kosher salt, brown sugar, 2tsp garlic powder, onion powder, Cajun seasoning, celery seed. Brine 12 hr and rinsed. No additional seasoning
Chicken #2 Spicy Vinegar Brine
8c water, 1c vinegar, 1/4c white sugar, 2T paprika, chipotle powder, 1T garlic powder, 1tsp black pepper, white pepper, allspice, poultry seasoning. Brine 12hr and rinsed. No additional seasoning
Chicken #3 Injected
1stick butter, 1/2c beer, honey, 2tsp poultry seasoning, 1tsp Cajun seasoning, garlic powder, onion powder, 1/2tsp kosher salt. Approx 1/2 mixture injected throughout bird.
Chicken #4 Beer Butt
No seasoning at all. Coors Light
Smoke is Pecan approx 270F