Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I want to make some smoked chicken to take to the in-laws on the 4th, but we're expected there @ 2PM and I don't want to get up early on my day off to brine for 4 hours, then smoke for 2, then drive over and party. I'd rather brine from midnight til 10AM, then cook from 11AM until 1PM or so.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Totally agree with Jon. For a whole chicken: 2hrs @ 1 Gal water, 1 C table salt, 1 C sugar. Pat dry the skin best you can. Light coating oil or spray PAM. Cook hot, 325-360 until breasts are 160. Wood the whole cook.
Be ready to count the "OMG"s. Lol.
EDIT: For a whole chicken, you may need to adjust the volume of the brine to fit the chicken, to fully submerge it.
If so, adjust all equally but keep the time the same. For instance, maybe the bowl or tub you'd use won't cover the chicken at 1 gal water. If so, use 2 gal water, 2 C table salt, 2C sugar...but 2 hrs should do it. If you're using an unusually large chicken, say over 5 lbs, 3 hrs should be fine.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Thanks. I'm trying out a recipe from the Southern Living Cookbook, and I'm combining what I see there with some of what I know from here. This one calls for brining, then rubbing with applesauce and rub, and cooking lower and longer. So I'll be at 260* for two hours instead of 350* for one. I'm going to be brining in 2 gallon ziplock bags, if I have to I'll cut the birds into pieces.
The "chicken slather" is 1 1/3 cups applesauce, 1/3 cup BBQ rub, 1/3 cup melted butter. How can you go wrong.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
I've wet brined chicken breasts in a 6% wet brine solution overnight but i started with frozen breasts. I personally thought they were a little too salty but others loved them. I generally like less salt than others so i guess they were good but i did start with frozen breasts. That changes the absorbtion rate i guess...
I bought fresh ones and froze them for later use. I think by starting with frozen they don't absorb salt till they defrost so they seemed ok but for my taste i will change the brine to 4% salt next time. I can always add salt if i need to.
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