pineywoods
SMF Hall of Fame Pitmaster
Original poster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
This is going to be a long post bear with me. I began by making up a brine the recipe given to me by Travcoman. I used a clean 5 gal. bucket with lid. Since doing 4 chickens I did a double batch. Heres the Brine recipe
1 1/2 gal. Water
1/2 cup Kosher Salt
1/2 cup Dark Brown Sugar
2 Tsp Garlic Powder
2 Tsp Onion Powder
2 Tsp Celery Salt
1 Tsp Cajun Spice
I then washed the chickens and cleaned the insides out well then sank them into the brine. I used a brick that I vacuum sealed in a bag to hold it all down and placed it in the refrigerator overnight. When I got ready to start my smoke I got the bucket out and took the chickens out and rinsed them off very well. Then placed them aside to dry a bit.
While they were drying a little I went out and fired up the smoker. I used apple chips and smoked at 350* I then went back in and rubbed the chickens with some lemon pepper seasoning and some paprika.
Continued in next post
1 1/2 gal. Water
1/2 cup Kosher Salt
1/2 cup Dark Brown Sugar
2 Tsp Garlic Powder
2 Tsp Onion Powder
2 Tsp Celery Salt
1 Tsp Cajun Spice
I then washed the chickens and cleaned the insides out well then sank them into the brine. I used a brick that I vacuum sealed in a bag to hold it all down and placed it in the refrigerator overnight. When I got ready to start my smoke I got the bucket out and took the chickens out and rinsed them off very well. Then placed them aside to dry a bit.
While they were drying a little I went out and fired up the smoker. I used apple chips and smoked at 350* I then went back in and rubbed the chickens with some lemon pepper seasoning and some paprika.
Continued in next post