Originally Posted by rolfejr
We use this simple brine, in a 5 gallon bucket. make as many batchs as required to cover
1 gallon cold water
1 cup Kosher Salt
1/2 cup dark brown sugar, packed
Use a pie pan with a weight to keep it submerged
We brine 24 hours.
For smoking we allow it to air dry and drain in the fridge for about 3 hours on a rack
For frying we will air dry and drain for 24 hours
We smoke with a little apple wood at ~ 325-350 and pull at ~ 165, let it rest ~ 1 hour and carve.
They come out pretty nice.
This is pretty much the brine I like... nice and simple.
I do place butter under the bird's skin before smoking and usually slather the bird in butter and sprinkle with cracked black pepper. (no salt).
Sometimes I skip the butter and put slices of smoked sausage under the skin for added juice and flavor.
Good luck with what ever you do Paul!