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Old 11-17-2013, 12:30 PM   #18
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Originally Posted by rolfejr View Post
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!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
Blog name added to photos to slow down folks posting them elsewhere as their own. Sorry! :/
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