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LOCATION: Recipes >> Marinades >> Brine 11

Print this Recipe    Brine 11

For each gallon (which should cover one 16# whole bird
or two 8# breasts), mix:

1 1/2 cups salt
1/2 cup molasses
1 1/2 T crushed or minced garlic (or garlic powder)
1/2 T onion powder
1/4 cup pepper
1/2 cup lemon juice
1/2 oz maple flavoring

12 oz ginger ale, optional
1/2 T ginger, optional

Cover birds completely with brine and refrigerate overnight. In
the morning, remove from brine and drain while preparing smoker.
Smoke at around 275 (measured at grate level) to an internal temp
of 170 basting with butter every few hours to give you the golden
brown skin.

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