Bob wrote:
>> When I first concocted my brine recipe, I liked food a bit saltier
>> than most folks.
>>
>> I've since learned that it's not so much the amount of salt in the
>> brine, but a combination of time multiplied by the salt factor.
>>
>> Maybe a cup of salt per gallon of water will do ya if you're gonna
>> brine a long time. My original recipe called for an outrageous 3
>> cups per gallon and a 3 day brine time.
>>
>> That's a bit extreme to my own tastes now.
>>
>> Seems to me now that 3 cups to a gallon should be good for a 2 or 3
>> hour brine.
>>
>>
>> TFM®
>>
> I just finished cooking two chickens using your brine recipe.
> Unfortunately I did not get the results I was hoping for. The birds
> were VERY juicy, pink in color but not bloody. clear fuids coming from
> punctures when testing the thigh temp.
>
> I put bacon on the skin during cooking except for about the last 30
> minutes. I used mesquite wood in the smoker. I cooked at about 350 for
> two hours and the thigh meat was at 180 degrees when I removed them.
>
> I am not sure what it is I do not like. The bacon might be what threw
> things off but the chickens were not right. I should have just used
> the brine and not the bacon but I really like crispy skin and saw
> somewhere that said to put bacon on it.
>
> My biggest fear, too salty was not an issue. It was not salty at all,
> just a hint.
>
>
> I guess I need to try again with brine only.
>
> Bob


Just my not so humble opinion, but mesquite and chicken DO NOT mix.

Mesquite's a grilling wood. I can appreciate what it would do to a steak
for about 8 minutes. Smoking anything is just out of the question. Way too
overpowering.

TFM®