Here is the mix:
1 cup salt
1/2 cup sugar
1- McCormicks Buffalo Wing spice mix (packet)
2 gallons of water
The chickens soaked for 5 hours and then were throned on basic can stand and left sitting upright and open in a fridge for 1 hour before being fed to the UDS. I did rub some spices up under their skin (as usual) before putting them on the throne.
Cooking: Birds sat in UDS for 5 hours at 250, no peeking.
Results: Super moist and juicy with good oak smoke accents. Didn't taste a micro drop of the Buffalo spice pack.
Even though the brine was deep orange the meat on the chicken was not colored or flavored in any way. Just a light pink from the smoke (as usual). The texture of the skin was not as 'tight' as I like and the meat, while very moist, didn't have the firmness I am familiar with. Granted, I have not eaten all of it, just a small sample of the breast and some off of a drum. The reason I did them is for using in a spicy chicken salad that will be offered out a family reunion. For that purpose I think the chicken will be great. Am not sure if I really like the 'brine' effect or not. I don't think I will do the brine and the can again though. Maybe one or the other, but not both. Seems kinda like overkill.
Anybody else have advice or insight into the briney woods
