All you who dont brine yer chickens, listen up. I know this whole thing went down a while ago, but.... I started brining the chicken Ive been doing since the consensus on the porch was to do it. Now finally today I did six chickens at the same time and decided to try to see what difference it really makes. Well, its a big deal!! I did two with a salt, pepper and paprika rub and the other four were brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1 tsp each of garlic and onion powder per gallon of water. All six were smoked at about 250F for around 2 1/2 hours. I used almond wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper and rosemary. The result: no comparison. While the non-brined was ok, the brined birds had a lot more smoke flavor and were also much more moist. The skin on the brined chickens did not crisp while the non-brined skins did. This is a minor price to pay. Overall, DO IT. Any one who doesnt brine their birds is missing out big time. Not that I wasnt a believer before, now I will definitely not even consider doing it otherwise. Posted to bbq-digest by "Richard Schwaninger"
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|Serving Size: 1 Serving (563g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 64 (3%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 112mg||4 %|
|Potassium 3384.3mg||89 %|
|Total Carbohydrate 474.4g||140 %|
|Dietary Fiber 57.6g||230 %|
|Sugars, other 416.8g|
|Protein 24.2g||35 %|
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Calories per serving: 1847
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