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- * I used sulphured, but I also saw there was an unsulphured in the store.
- Other than a stronger flavor, is there any other impact
- Anyways, I finally got around to brining a chicken. Did it last Sunday, and you guys are right. Moistest bird I ever ate. Anna says it's a keeper. She says it's better than the beer butt chicken I often do. The recipe I used was posted here before:Soaked it 24 hrs. Put a plastic bowl on top to force it under. Rinsed it well, put it on the ECB for 3+ hrs using lump and oak and hickory chunks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4416g | |
| Calories 1330 | |
| Calories from Fat 5 | 0% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85128mg | 3547% |
| Potassium 3798mg | 109% |
| Total Carbs 342.86g | 91% |
| Dietary Fiber 1.9g | 6% |
| Sugars 290.2g | 193% |
| Protein 0.66g | 1% |
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