For each gallon of water (enough to cover bird) use 3/4 cup kosher salt, 1/4 to 1/2 cup sugar, some garlic, cumin, pepper, maybe some hot sauce, or any other flavors you like. Let the whole chicken soak for about 8 hours.
In your competition schedule, be sure to include enough time for brining and smoking. Wash the chicken off in cold water for about 30 seconds each.
My Notes: All measurements are approximate. add whatever seasonings float your boat.
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|Serving Size: 1 Serving (607g)|
|Recipe Makes: 4|
|Calories from Fat: 19 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 41.4mg||1 %|
|Potassium 736.9mg||19 %|
|Total Carbohydrate 111.9g||33 %|
|Dietary Fiber 14.9g||60 %|
|Sugars, other 97g|
|Protein 6.4g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 439
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