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Old 11-21-2012, 05:24 PM   #5
On the road to being a farker
Join Date: 11-28-08
Location: AL

This is my first time brining but i did 1/2 cup salt to gallon water b/c the birds i have are 6% solution.. only going to do a 6hr brine and air dry overnight..rub one w o oil, kosher, pepper and herbs.... other one cajun....reaaly looking to do kind of a hot smoke gonna have peach wood in fire... smoke/roast mix...... my wings typically get real crispy on top rack with all vents 100% open no pan.. thx for the responses
18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser
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