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Brined Chicken

WOW - I finally got around to trying a brined chicken (butterball #5.5) Can't believe the taste, what a wonderful way to Q. Brined overnight,egged at 250 for 5 hours with hickory---- fantastic did I mention the two racks of baby backs done at the some time? Just thought that I'd chime in an let you all know that Q ing is live and well in Michigan.

Comments

  • Tim H,[p]How about some particulars on how you did the brine....[p]CaptainBBQ

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