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Old 10-28-2010, 10:18 AM   #12
early mornin' smokin'
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny

wampus is right! I like my brine to be about 1 1/2 cups kosher to a cup of sugar in the raw, heat up with about 3-4 cups of water and than add to a gallon. This makes sure the sugar and salt are completely dissolved. Than i add some citrus, lemons and oranges, cup or 2 of good ol' Jack daniels, or captain morgan. Bay leaf or 2, apple cider, and that's about it. Mad max method works great for the breast. Definitely truss your birdie, and keep it in the sub 15lb range imho. Use the smokey mountain, dry water pan. Disposable pan of white wine and chicken broth, onions, carrots and celery underneath the bird on the top rack to collect drippings for gravy. 350 degrees til the breast hits about 160-165.
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
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