Robert Bell
New member
Hi all,
I would like to try my first brine this weekend and would like a little help. There is so much info on this site about brining I am feeling a little confused.
I would like to try a whole chicken with this recipe(below), which I found on this site some time ago. I can't remember who posted it. So I can't give credit were credit may be due. sorry.
1 - cup kosher salt
1 - cup brown sugar
1/2 - cup maple syrup
2 - quarts apple juice
1 to 2 - quarts water
My questions are.
Will this be a good recipe to use?
How long should I brine for?
Should I still use dry rub, minus the salt? What temp should I cook the chicken to and at what temp should I run the cooker?
How long do you think it would take to cook?
Would peacan wood be ok for this cook?
Sorry for so many q's just want to do it right the first time.
I would like to try my first brine this weekend and would like a little help. There is so much info on this site about brining I am feeling a little confused.
I would like to try a whole chicken with this recipe(below), which I found on this site some time ago. I can't remember who posted it. So I can't give credit were credit may be due. sorry.
1 - cup kosher salt
1 - cup brown sugar
1/2 - cup maple syrup
2 - quarts apple juice
1 to 2 - quarts water
My questions are.
Will this be a good recipe to use?
How long should I brine for?
Should I still use dry rub, minus the salt? What temp should I cook the chicken to and at what temp should I run the cooker?
How long do you think it would take to cook?
Would peacan wood be ok for this cook?
Sorry for so many q's just want to do it right the first time.