Here's Chuch's Brine:



Hound's Citrus Brined Chicken



Prepare the brine:

1 gallon water

1 cup Kosher salt or 1/2 cup table salt

juice of 3 oranges

juice of three limes

juice of three lemons

rinds from same

1 sliced white onion

1 head of garlic, crushed

stems from a bunch of cilantro, chopped

serranos to taste, minimum of 4

rough ground cumin and coriander 2 Tbsp each

1/4 cup chili powder or any ground chile you prefer

(1/4 cup onion powder is optional)

(1/4cup garlic powder is optional)



Place the bird(s) and plenty of brine solution in a ziploc bag(s) and

leave refrigerated overnight prior to cooking. A cooler works fine also.

I use a 5 gal beverage cooler for all but the biggest turkeys. Frozen

soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1

gallon of water} An hour before cooking take the bird out and

thoroughly wash it down with cold water for at least 30 seconds. You

can place aromatics like garlic heads, apples, citrus in the cavity of

the bird for the cooking. I like also to place orange slices between

skin and meat. Smoke rear end of chicken toward the fire for 45

minutes/lb @ 225°F until the thigh is about 170°F. You can rotate as

necessary to avoid charring. Cooking this way will result in inedible

skin, but juicy chicken. If you like the crispy skin then place the

chicken near the firebox. This works for either chickens or turkeys.

If you eliminate the brine (salt and water) the rest of the recipe makes

an excellent marinade for grilled chicken.