Brining Chickens
By: Anonymous
Published: Thursday, February 11, 2010 - 6:27am

Ingredients




cup Salt
cup Sugar
cup Molasses
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 gal Water

Preparation

1 All you who don't brine yer chickens, listen up. 2 I know this whole thing went down a while ago, but.... 3 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!! 4 I did two with a salt, pepper and paprika rub and the other four were brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1 tsp each of garlic and onion powder per gallon of water. 5 All six were smoked at about 250F for around 2 1/2 hours. I used almond wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper and rosemary. 6 The result: no comparison. While the non-brined 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 non-brined skins did. This is a minor price to pay. 7 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.