Brining Chickens

Brining Chickens

Ingredients:
Salt
Sugar
Molasses
Garlic powder
Onions
Water

Directions:
1. All you who do not brine rye chickens, listen up.
2. I know this whole thing went down a while ago, but....
3. I started brining the chicken I've been doing since the consensus on the porch was to do it.
4. Now finally today I did six chickens at the same time and decided to try to see what difference it really makes.
5. Well, it's a big deal!
6. !
7. I did two with a salt, pepper and paprika rub and the other four were brined overnight with 3/4 cup salt, 1/2 cup sugar, 1/4 cup molasses and 1 tsp each of garlic and onion pwdr per gallon of water. All six were smoked at about 250°F for around 2 1/2 hrs.
8. I used almond wood and moped with 1/2 corn oil and 1/2 cola along with salt and pepper and rosemary.
9. The result: no comparison.
10. While the non-brined was ok, the brined birds had a lot more smoke flavor and were also much more moist.
11. The skin on the brined chickens did not crisp while the non-brined skins did.
12. This is a minor price to pay.
13. Overall, DO IT.
14. Any one who doesn't brine their birds is missing out big time.
15. Not which I wasn't a believer before, now I will definitely not even consider doing it otherwise.