Brined Chicken

NePaSmoKer · March 11, 2010, 07:24:00 AM

Got 2 whole chickens in the brine right now. Dont know which smoker i'm going with yet ;D

Here is my simple brine.

My 2 cleaned barn eagles :D

In the juice for overnight.

OU812 · March 11, 2010, 07:32:26 AM

Quote from: NePaSmoKer on March 11, 2010, 07:24:00 AM
Got 2 whole chickens in the brine right now. Dont know which smoker i'm going with yet ;D

Decisions, decisions, decisions. ;D

We are smokin some chickens this weekend.

seemore · March 11, 2010, 07:46:00 AM

Can't wait to see the finished results!!!
Mrs

wally22 · March 11, 2010, 04:25:53 PM

NePaSmoker, can I ask what you are brinning them in.
Thanks

KevinG · March 11, 2010, 04:30:30 PM

Quote from: NePaSmoKer on March 11, 2010, 07:24:00 AM

Now I've heard of food porn, but this is going too far.

NePaSmoKer · March 11, 2010, 04:32:54 PM

:D :D

Ya know now that i look at the pic it dont look right do it :D ;D

NePaSmoKer · March 11, 2010, 04:36:48 PM

Quote from: wally22 on March 11, 2010, 04:25:53 PM
NePaSmoker, can I ask what you are brinning them in.
Thanks

Water
kosher salt
turbinado sugar
salt
pepper
cayenne
mustard seed
cure #1 if your going to be smoking them.

I dont measure, just throw it all together

dbondy · March 12, 2010, 01:21:59 PM

If those yard birds keep it up your going to have a bunch of little one,s running around soon. ;D
Looking good by the way.

NePaSmoKer · March 13, 2010, 05:28:27 AM

Got the barn parrots from the juice, all rinsed and ready for bags.

All bagged and ready to hang.

Got em hanging with some turf bologna chubs ;D .....................Hey it taste like chicken :D

Everything should smoke up fine ;D

oakville smoker · March 13, 2010, 05:41:44 AM

There is not much that does not taste like chicken is there ? LOL
Nice lookin.
I guess there were no new arrivals the next morning? Cannot possibly see the chubs being borne from chickens

Bangkok Smoke · March 13, 2010, 07:06:04 AM

Those look good there, NePA... They Also appear LARGE.. in the smoker hanging there..
Wish I had taken Pic's of mine!! next time..
gb

NePaSmoKer · March 13, 2010, 10:59:18 AM

With the new cold snap we got, the chickens are going to take awhile. I got the PID bumped to 225*

Smokeville · March 13, 2010, 12:10:43 PM

Why the cure#1 added to the brine?

Thanks, Rich

KevinG · March 13, 2010, 12:15:54 PM

You want cure anytime you're smoking at low temps. It helps prevent botulism.

NePaSmoKer · March 13, 2010, 03:18:44 PM

Here are the chickens.

This is with the bag still on.

After i cut the bags off. The chicken on the right the skin stuck to the bag.

The brine worked great.