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#5986537 - 10/20/15 09:01 PM brine for chikin / turkey?
hallfns Offline
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Registered: 11/06/05
Posts: 1288
Loc: Carpet One In Granbury...
Gonna fire up the smoker this weekend and do the first brisket in it.

I wanna do a couple of chikins' as well.... who has a good brine/process?
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#5986889 - 10/21/15 06:33 AM Re: brine for chikin / turkey? [Re: hallfns]
wacorusty Offline
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Registered: 06/09/10
Posts: 7828
Loc: Six Shooter Junction
Boil water with salt, throw in a couple bay leaves and some onion and garlic powder or fresh cut. Let the water cool, same temp as bird in fridge. Soak them overnight.
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#5987216 - 10/21/15 09:56 AM Re: brine for chikin / turkey? [Re: hallfns]
redchevy Online   content
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Registered: 10/25/04
Posts: 23930
Loc: Texas
^^^Pretty much spot on to what I use.
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#5987258 - 10/21/15 10:19 AM Re: brine for chikin / turkey? [Re: hallfns]
BuckRage Online   happy
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Registered: 10/25/10
Posts: 20566
I normally do 1 to 1 brine. 1 cup salt (without iodine) and 1 cup sugar per gallon of water needed to cover the meat (boiling makes it easier to desolve). Make sure the brine is cold before pouring it then keep it all as cold as possible (don't freeze) like in a refrigerator for at least 24 hours or 48 hrs for large turkey. You can add in different spices for the flavoring but I haven't noticed much difference within the meat in my experience. I brine for the moisture and I use my rub for the flavor profile. Using a brine make a big difference.
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#5987267 - 10/21/15 10:28 AM Re: brine for chikin / turkey? [Re: hallfns]
skinnerback Online   content
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Registered: 05/30/11
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Loc: Rockport, Tx.
^^^si^^^
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#5987309 - 10/21/15 11:00 AM Re: brine for chikin / turkey? [Re: BuckRage]
Eagle 1 Offline
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Registered: 12/05/09
Posts: 1369
Loc: Fritch, TX
Originally Posted By: BuckRage
I normally do 1 to 1 brine. 1 cup salt (without iodine) and 1 cup sugar per gallon of water needed to cover the meat (boiling makes it easier to desolve). Make sure the brine is cold before pouring it then keep it all as cold as possible (don't freeze) like in a refrigerator for at least 24 hours or 48 hrs for large turkey. You can add in different spices for the flavoring but I haven't noticed much difference within the meat in my experience. I brine for the moisture and I use my rub for the flavor profile. Using a brine make a big difference.


Yep; however, cut the water in 1/2 when dissolving the spices...add 5-10#'s ice to cool the liquid faster then enjoy.
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#5987322 - 10/21/15 11:07 AM Re: brine for chikin / turkey? [Re: hallfns]
FoxTrot Offline
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Registered: 10/03/07
Posts: 7024
Loc: West
I also do a 1 to 1 on salt and sugar in mine. I use the smae brine for pork as well as chicken.

I use coarse gound sea salt, brown sugar, and my favorite seasoning. Every once in a great whiel I will add some red pepper flakes although i ahvent noticed a difference with that being added. To me, the brown sugar adds a whole new flavor and it is great.
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#5993302 - 10/25/15 11:29 AM Re: brine for chikin / turkey? [Re: hallfns]
blazin Offline
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Registered: 10/25/11
Posts: 1954
Loc: Texas
This is what I do and it comes out excellent!
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