Chicken Brine Needed

[h20hunter]

So, I want to brine a chicken or two and the slowcook/smoke them in my grill. If you can help me with a brine to soak them in I'll take care of the rest. Thanks in advance.

[quadrafire]

I have never used any measurments, but I usually start with about 2 qt of water add about 1/2 cup of salt. Then I play around with other spices, and often throw in some brown sugar. I will usually add 1-2 bay leaves. I put this in a plastic garbage bag and seal up tight. Then you don't have to keep turning like you would in bowl. The bag and birds I will put in a large bowl or bucket (depending on how many you have, also works with a turkey). Brine for 12 hrs or so. Then rinse. I will often use external seasonings/rub after the rinse before smoking or roasting on the big green egg or rotisserie. You can even work these rubs under the skin, to add extra flavor.

[IBspoiled]

Bernsteins , dressing & marinade. this stuffs great even better with deer and elk steak.

[superdown]

I have never used any measurments, but I usually start with about 2 qt of water add about 1/2 cup of salt. Then I play around with other spices, and often throw in some brown sugar. I will usually add 1-2 bay leaves. I put this in a plastic garbage bag and seal up tight. Then you don't have to keep turning like you would in bowl. The bag and birds I will put in a large bowl or bucket (depending on how many you have, also works with a turkey). Brine for 12 hrs or so. Then rinse. I will often use external seasonings/rub after the rinse before smoking or roasting on the big green egg or rotisserie. You can even work these rubs under the skin, to add extra flavor.

I couldn't have said it better myself .This will indeed ensure you a good juicy bird

[NRA4LIFE]

I like to jam some large whole fresh sage leaves underneath the skin when I do them on the rotisserie.

[quadrafire]

I like to jam some large whole fresh sage leaves underneath the skin when I do them on the rotisserie.

I have a friend that uses plain yogurt mixed with indian spices and lubes this good under the skin for turkeys (could also be tried on chicken). Interesting. I may find some cheap birds and try it.

[whitey]

1 cup non-iodized salt per gallon of water.soak no less than 6 hours.Remove from brine and rinse well with cold water pat dry and smoke/cook.

[Mtn.Ghost]

one gallon water 3/4cup salt, brine chicken in this solution to make bird tender and juicy 6hr min in salt water remove and soak in one gallon of apple cider for min of 6-8 hours you can even use spiced cider smoke bird with mix of apple and cherry chips. This is awesome chix!