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Brined Chicken

Brined for 24hrs. in a 1/2 cup kosher salt 1/3 cup brown sugar 1 tpsblack peppercorns and one bay leaf with 1 and1/2 Ots.water all in a zip lock bag. Then Qed indirectly with drip pan on the plate setter and the chicken on a verticle roster.Holding 250 degrees for 5 hours.

Comments

  • JimboJimbo Posts: 44
    Tim H.,[p]What is the meat texture/moistness after that long a smoke? Did you throw away the skin, or was it edible? Did you go right from the brine onto the BGE or did you do that "rinse and pat dry" thing first?[p]I will be brining a turkey in a few weeks and would like your thoughts.[p]Thanks,[p]Jimbo
  • Jimbo,the texture is firm ,meat very moist--- even better the next day. Yes rinsed and patted dry then a light coat of olive oil ---picture perfect.

  • JimboJimbo Posts: 44
    Tim H.,[p]When having it the next day, do you re-warm it for serving or do you eat it cold?[p]Jimbo

  • Jimbo,Cold seems that the meat has even more of the hickory taste when eaten cold. Also makes some awsome sandwiches.ENJOY!

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