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Ingredientes
Direcciones
- All you who do not brine yer chickens, listen up.
- I know this whole thing went down a while ago, but....
- I started brining the chicken I've been doing since the consensus on the porch was to do it. Now finally today I did six chickens at the same time and decided to try to see what difference it really makes. Well, it's a big deal!!
- I did two with a salt, pepper and paprika rub and the other four were brined overnight with 3/4 c. salt, 1/2 c. sugar, 1/4 c. molasses and 1 tsp each of garlic and onion pwdr per gallon of water.
- All six were smoked at about 250F for around 2 1/2 hrs. I used almond wood and moped with 1/2 corn oil and 1/2 coke along with salt and pepper and rosemary.
- The result: no comparison. While the non-brined was ok, the brined birds had a lot more smoke flavor and were also much more moist. The skin on the brined chickens did not crisp while the non-brined skins did. This is a minor price to pay.
- Overall, DO IT. Any one who doesn't brine their birds is missing out big time. Not which I wasn't a believer before, now I will definitely not even consider doing it otherwise.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4197g | |
| Calories 649 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85065mg | 3544% |
| Potassium 1306mg | 37% |
| Total Carbs 166.91g | 45% |
| Dietary Fiber 0.4g | 1% |
| Sugars 148.19g | 99% |
| Protein 0.71g | 1% |
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