Recipe - Brining Chickens

Three fourths cup Salt
One half cup Sugar
One fourth cup Molasses
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 ga Water

All you who don't brine yer chickens, listen up.

I know this whole thing went down a while ago, but....

I started brining the chicken I've been doing since the consensus on the
porch was to do it. Now finally today I did six chickens at the same time
and decided to try to see what difference it really makes. Well, it's a big
deal!!

I did two with a salt, pepper and paprika rub and the other four were
brined overnight with Three fourths cup salt, One half cup sugar, One fourth cup molasses and 1
tsp each of garlic and onion powder per gallon of water.

All six were smoked at about 250F for around 2 One half hours. I used almond
wood and moped with One half corn oil and One half coke along with salt and pepper
and rosemary.

The result: no comparison. While the nonbrined was ok, the brined birds
had a lot more smoke flavor and were also much more moist. The skin on the
brined chickens did not crisp while the nonbrined skins did. This is a
minor price to pay.

Overall, DO IT. Any one who doesn't brine their birds is missing out big
time. Not that I wasn't a believer before, now I will definitely not even
consider doing it otherwise.

Posted to bbqdigest by "Richard Schwaninger" schwani@ricochet.net on Apr
25, 98