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Add a photoServings: 1
Ingredients
- 1 gal Cool water add in:
- 1 1/2 c. Salt*
- 1/2 c. Molasses
- 1 1/2 Tbsp. Garlic, crushed or possibly chopped, (or possibly garlic pwdr)
- 1/2 Tbsp. Onion pwdr
- 1/4 c. Black pepper
- 1/2 c. Lemon juice
- 1/2 ounce Maple flavoring
- 12 ounce Ginger ale
Directions
- Alternatively, use: 1/2 Tbsp. ginger (grnd, or possibly chopped) in place of the garlic and onion.
- * Table salt is not recommended because of the iodine. I usually use dairy salt that is just a good quality sterilized fine salt. I buy it from a farm supply store in 50 lb. bags for curing meat and fish. Kosher salt works fine too, it just dissolves a little slower.
- Cover birds completely with brine and chill overnight. In the morning, remove from brine and drain while preparing smoker. Rinse birds well inside and out. Smoke at around 250F (measured at grate level) to an internal temperature of 170F in the thickest part of the thigh. Basting with butter every few hrs will give you a beautiful golden brown-brown skin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1123g | |
| Calories 624 | |
| Calories from Fat 9 | 1% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 169868mg | 7078% |
| Potassium 3087mg | 88% |
| Total Carbs 161.82g | 43% |
| Dietary Fiber 7.7g | 26% |
| Sugars 100.26g | 67% |
| Protein 5.26g | 8% |
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