On Tue, 20 Jul 2004 16:29:28 GMT, bbq > wrote:

>
>
>Rick wrote:
>
>> I have read many references on ABF and AFB to the above brines. Would
>> someone be kind enough to post the recipe for these brines. I have two
>> nice hens that I would like to try brining before smoking. It will be
>> my first brining attempt so any directions would be greatly
>> appreciated.
>>
>> I did search the FAQ for them but haven't found them.
>>
>
>Rick,
>
>You have replies for the information requested, so I won't give you the
>same information again. You done good checking the FAQ before asking. I
>think I have seen suggestions recently for the FAQ to be updated with
>these brines. So maybe your ahead of the game a bit.
>
>If you had done a google search on this group, using 'Fat Man brine' and
>'Hounds Brine' you would have found several posts and located these
>recipes and related threads.
>
>BTW, I did a chicken using Hound's brine the other week. I smoked it
>in a WSM with the grate temperature around 300°. I think the cook time
>was about 3 hours, IIRC. It was definitely done and think it was
>probably done earlier. The breast meat was closer to 180°. I think
>170° is a better temp for the breast.
>
>My advice, keep a close eye on the meat temperature. I had the legs
>and wings for dinner, maybe a thigh too, and they were very delicious.
>But the breast meat was a bit too dry the next day. Still OK for
>sandwiches if adding other stuff(mustard, mayo, etc) but nothing to brag
>about.
>
>Happy Q'en,
>BBQ

I was at work when I posted the request and completely forgot about
"googling" the brines.Thanks for including the temps and times on the
birds.

I'm doing two birds so...maybe I'll try one in each brine.


Rick Simms

A journey of a thousand miles begins with a single step.

Of course, so does falling down a flight of stairs.