quote:

Originally posted by Jim N.:
I like this one, courtesy of the late Cuchulain "Hound" Libby ( R.I.P )<br />--<br />Hound's Citrus Brined Chicken<br /><br />Prepare the brine:<br />1 gallon water<br />1 cup Kosher salt or 1/2 cup table salt<br />juice of 3 oranges<br />juice of three limes<br />juice of three lemons<br />rinds from same<br />1 sliced white onion<br />1 head of garlic, crushed<br />stems from a bunch of cilantro, chopped<br />serranos to taste, minimum of 4<br />rough ground cumin and coriander 2 Tbsp each<br />1/4 cup chili powder or any ground chile you prefer<br />(1/4 cup onion powder is optional)<br />(1/4cup garlic powder is optional)<br /><br />Place the bird(s) and plenty of brine solution in a ziploc bag(s) and <br />leave refrigerated overnight prior to cooking. A cooler works fine also. <br /> I use a 5 gal beverage cooler for all but the biggest turkeys. Frozen <br />soda bottles, or ice can be used to keep the cold. {8 lbs of ice= 1 <br />gallon of water} An hour before cooking take the bird out and <br />thoroughly wash it down with cold water for at least 30 seconds. You <br />can place aromatics like garlic heads, apples, citrus in the cavity of <br />the bird for the cooking. I like also to place orange slices between <br />skin and meat. Smoke rear end of chicken toward the fire for 45 <br />minutes/lb @ 225�F until the thigh is about 170�F. You can rotate as <br />necessary to avoid charring. Cooking this way will result in inedible <br />skin, but juicy chicken. If you like the crispy skin then place the <br />chicken near the firebox. This works for either chickens or turkeys. <br />If you eliminate the brine (salt and water) the rest of the recipe makes <br />an excellent marinade for grilled chicken.<br />--<br />The instructions were obviously written for an offset pit, but can easily be adapted for the WSM.<br />I often use this brine, but I usually spatchcock the birds and cook fairly hot, w/o a water pan.<br />Good stuff!