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<blockquote data-quote="Jogeephus" data-source="post: 717354" data-attributes="member: 4362"><p>The birds averaged 12-13 lbs. I did brine them roughly 24 hours prior to smoking. I used this brine. If you have large plastic bags it will take a 1/2 gallon of brine per bird. I didn't have the refrigerator space so I loaded them in coolers and it took roughly a gallon of brine per bird. (Its helpful to know this cause you want to make your brine before hand so it will be cool when you pour it over the bird) </p><p></p><p>• 1 gallon water </p><p>• 1 cup pickling salt </p><p>• 1 oz tender quick (2 tbsp) </p><p>• 1 cup cane syrup or honey (I used syrup cause I had plenty) </p><p>• 3 bay leaves </p><p>• 1/4 tsp ground cloves </p><p>• 1/2 tsp pickling spice </p><p></p><p>I smoked them using a 80/20 mix of oak and pecan at 225-250 degrees until the internal temp of the inner thigh was 165.(there is a lot of varying opinions on this temp. USDA says 180 and some people say 160) This took about 5-6 hours.</p><p></p><p>Tips. Always let the bird rest for 20 -30 minutes before cutting unless of course its the sacrificial bird. ;-) Also, be sure to rinse the brined bird off both inside and out after you take it out of the brine otherwise the bird may pull in the outside salt when it breathes and could become too salty.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 717354, member: 4362"] The birds averaged 12-13 lbs. I did brine them roughly 24 hours prior to smoking. I used this brine. If you have large plastic bags it will take a 1/2 gallon of brine per bird. I didn't have the refrigerator space so I loaded them in coolers and it took roughly a gallon of brine per bird. (Its helpful to know this cause you want to make your brine before hand so it will be cool when you pour it over the bird) • 1 gallon water • 1 cup pickling salt • 1 oz tender quick (2 tbsp) • 1 cup cane syrup or honey (I used syrup cause I had plenty) • 3 bay leaves • 1/4 tsp ground cloves • 1/2 tsp pickling spice I smoked them using a 80/20 mix of oak and pecan at 225-250 degrees until the internal temp of the inner thigh was 165.(there is a lot of varying opinions on this temp. USDA says 180 and some people say 160) This took about 5-6 hours. Tips. Always let the bird rest for 20 -30 minutes before cutting unless of course its the sacrificial bird. ;-) Also, be sure to rinse the brined bird off both inside and out after you take it out of the brine otherwise the bird may pull in the outside salt when it breathes and could become too salty. [/QUOTE]
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