Randy wrote:
> Can you post those brine recipes? -RP

Hound's Brine
2 gal water
2 cups kosher salt
3/4 cup brown sugar, lightly packed
1 each juice of 3 oranges
1 each juice of 3 limes
1 each juice of 3 lemons
1 each rinds from oranges, limes and lemons
1 sliced white onion
1 head of garlic, crushed
1 bunch of cilantro, chopped
4 serranos to taste
2 tbs rough ground cumin
2 tbs rough ground coriander
1/2 cup extra virgin olive oil
1/4 cup chili powder
1/4 cup onion powder
1/4 cup garlic powder

Either way, soak bird for at least a day as much as 3. I use a Gott 5 gal
bev cooler. Use an 8 lb bag of ice in place of 1 gal water. Place only
aromatics in cavity...bay leaves, garlic heads, apples, citrus, rosemary
stems. I like to place orange slices between skin and meat. Smoke ass end
towards fire for 45 minutes/lb @ 225. You can rotate as charring
necessitates. This will result in inedible skin. If you like skin, cook @
300ish. A bigger bird is a higher bird which means the top of the bird will
cook at a higher temp. Keep this in mind. Your first bird should be a 14
lber.

TFM's Brine
1 gal water
5/8 cups pickling salt.
1 1/2 tbs light brown sugar
1 1/2 tbs garlic powder
1/2 tbs chili powder
1/2 tbs ground sage
1 tbs crushed red pepper
1/2 tbs fresh black pepper
2 whole bay leaves
1/2 tbs old bay seasoning
1 tbs italian seasoning

Combine all the ingredients in a stock pot. Bring to a boil, turn heat down
to a simmer. Simmer and stir frequently until all the ingredients are
dissolved. Allow to cool to room temperature before immersing the meat.
Use for 2 chickens
--
-frohe
Life is too short to be in a hurry