Alternatively, use: 1/2 tablespoon ginger (ground, or minced) in place of the garlic and onion. * Table salt is not recommended because of the iodine. I usually use dairy salt which is just a good quality sterilized fine salt. I buy it from a farm supply store in 50 pound bags for curing meat and fish. Kosher salt works fine too, it just dissolves a little slower. Cover birds completely with brine and refrigerate overnight. In the morning, remove from brine and drain while preparing smoker. Rinse birds well inside and out. Smoke at around 250F (measured at grate level) to an internal temperature of 170F in the thickest part of the thigh. Basting with butter every few hours will give you a beautiful golden-brown skin. Posted to bbq-digest by firstname.lastname@example.org on Nov 15, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (1178g)|
|Recipe Makes: 1|
|Calories from Fat: 135 (8%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 263mg||9 %|
|Potassium 7350.7mg||193 %|
|Total Carbohydrate 417g||123 %|
|Dietary Fiber 122.4g||490 %|
|Sugars, other 294.6g|
|Protein 51.8g||74 %|
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Calories per serving: 1616
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