Brining Chickens Recipe

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   All you who do not brine yer chickens, listen up.

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

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   I started brining the chicken I've been doing since the consensus on the porch was to do it.

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   Now finally today I did six chickens at the same time and decided to try to see what difference it really makes.

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   Well, it's a big deal!

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   !

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   I did two with a salt, pepper and paprika rub and the other four were brined overnight with 3/4 c. salt, 1/2 c. sugar, 1/4 c. molasses and 1 tsp each of garlic and onion pwdr per gallon of water.

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   All six were smoked at about 250F for around 2 1/2 hrs.

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   I used almond wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper and rosemary.

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    The result: no comparison.

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    While the non-brined was ok, the brined birds had a lot more smoke flavor and were also much more moist.

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    The skin on the brined chickens did not crisp while the non-brined skins did.

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    This is a minor price to pay.

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    Overall, DO IT.

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    Any one who doesn't brine their birds is missing out big time.

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    Not which I wasn't a believer before, now I will definitely not even consider doing it otherwise.

* Per serving · 4 servings · Values may vary.

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