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Thread: Brined Chicken

  1. #1

    Default Brined Chicken

    I am going to use pahkong's recipe for brined chicken. I am going to set it for 225 degrees and smoke it until it is 170 degrees. I can't wait. The photos from pahkong are unreal. I wanted to eat my monitor.

  2. #2

    Default Brined Chicken

    Oh yeah, I am going to use 2 oz. of cherry wood. I have never used cherry before. Should be interesting.

  3. #3

    Default Brined Chicken

    I smoked two 7.5 pound chickens. I used one gallon of water, one cup of kosher salt and one cup of sugar. I marinated them for about 18 hours. I smoked them for 6.5 hours at 225, until they were 170 degrees. They were so juicy that the juice would run down your forearms and chin. I used about two ounces of cherry wood. Yum yum!!!!!

  4. #4

    Default Brined Chicken

    Here are some pictures. Hope you like.

  5. #5

    Default Brined Chicken

    I thought I sent both of these pictures but apparently one photo was too large.

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