Just brined a couple of chickens fer the first time ever and would like to thank all those who posted recipies for this. I honestly think that it was the best chicken I have ever eaten
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come on Smoke Shack, tell the lurkers more.
Which brine did you use, what technique, etc....
It's kind of an unwritten rule. Take from the forum and please provide detailed feedback.
There are lots of people who like to hear about successes, especially when it's your first time!
Just Smokin'
Which brine did you use, what technique, etc....
It's kind of an unwritten rule. Take from the forum and please provide detailed feedback.
There are lots of people who like to hear about successes, especially when it's your first time!
Just Smokin'
Well Smokin the brine came from the post brining 101 did not follow the recipie exactly but added garlic to taste (powdered) and about 1/4 cup of worchester sauce. Let stand in ice box for eight hours rinsed off very good, rubbed chickens down with seasoned salt and lemon pepper. Work kept me late so I ended up grilling these but they turned out great. From now on all chicken will be brined at my house. Thanks Smokin