I am going to smoke a couple chickens and wondered if someone could point me to a basic brine to use.
Hi vipergts2;
Welcome to the forum.
A basic poultry brine would be
1 gal. water (or other liquid, such as apple juice)
1/2 C. Morton Kosher salt (4 oz)
1/2 C sugar (either white or brown, or other sweetener)
Depending on the size of your chicken; brine 4 - 6 hours
A lot of members like: Apple Juice Turkey Brine (http://www.susanminor.org/forums/showthread.php?21-Apple-Juice-Turkey-Brine-by-Smokehouse-Rob&p=29#post29)
Thanks much. The brine worked fine and everybody seemed to like the chicken. Took about 4 hours in my smoker for two hole chickens. I also took as the backbone as suggested on the forum. worked great.
Great to hear your smoke/cook was a success.