DivotMaker
New member
OK gang, I'm finally on board with brining poultry! Better late than never, I say! So, this morning, I picked up a 4.74 lb "Smart Chicken" whole fryer. BTW - if you can find Smart Chicken brand in your area, do yourself a favor and try it!
I made up a brine of:
1 gallon cold water
1 cup Kosher salt
1 TBS granulated garlic
1 TBS onion powder
1 TBS rosemary
1 cup orange juice
I placed the chicken in my new "Briner Jr" bucket (which I also used to mix the brine), screwed in the holder plate, and put in the fridge.
After 3 1/2 hours in the soup, I pulled the bird and rinsed thoroughly. I stuffed her with mirepoix (equal amounts of chopped onion, celery, carrots and apple), rubbed with olive oil and McCormick's Roasting Rub (just for a try), and placed in the smoker with 2 oz of hickory @ 250.
3 1/2 hours total to hit 165, then pulled and wrapped while I heated some cheddar mashed potatoes (8 min). The bird was oh so moist and tender! The pic looks a little pink - that's just my camera. The meat was white and plenty done. Very nice taste between the brine, mirepoix and rub! Not too salty, and really juicy.
I am definitely a "brine the poultry" convert! BTW, the Briner Jr. bucket worked fantastic!
I made up a brine of:
1 gallon cold water
1 cup Kosher salt
1 TBS granulated garlic
1 TBS onion powder
1 TBS rosemary
1 cup orange juice
I placed the chicken in my new "Briner Jr" bucket (which I also used to mix the brine), screwed in the holder plate, and put in the fridge.
After 3 1/2 hours in the soup, I pulled the bird and rinsed thoroughly. I stuffed her with mirepoix (equal amounts of chopped onion, celery, carrots and apple), rubbed with olive oil and McCormick's Roasting Rub (just for a try), and placed in the smoker with 2 oz of hickory @ 250.
3 1/2 hours total to hit 165, then pulled and wrapped while I heated some cheddar mashed potatoes (8 min). The bird was oh so moist and tender! The pic looks a little pink - that's just my camera. The meat was white and plenty done. Very nice taste between the brine, mirepoix and rub! Not too salty, and really juicy.
I am definitely a "brine the poultry" convert! BTW, the Briner Jr. bucket worked fantastic!