We did two beer can chickens yesterday for company.
I used a simple rub on the chicken with a bit of the rub in half of a beer.
Put them in the smokette and smoked them for about 5 hours (175 degrees in the thigh) at 225 degrees with 2 ounces of apple.
When done the chicken was served with an Alabama white sauce I found here somewhere.
Every one loved the chicken and sauce as it was moist and tasty beyond expectations.
So now I�m ready for some help testing brining. Last year I tried to brine a turkey and it was so salty (possibly pre brined or injected) we swore we�d never try again. After reading this forum for a while, you folks have convinced me it�s time to try again!
So, I�m looking for help to set up a simple test of brined vs not brined chicken for two people. I�m wondering what would make the best comparisons.
Using Smokin� Okies Brining 101:
Brine:
� cup kosher salt
� cup sugar
1 gallon water
Split a chicken in half and brine one side. Unsure how long to brine
Use a couple of breasts. One hour brine.
Use some legs thighs and wings. One and one half hour brine.
Any suggestions will be greatly appreciated.
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