Name: Chicken Brine
Ingredients: 2 quart water; 1/3 cup pickling salt; 3 tablespoon brown sugar; 2 1/4 teaspoon garlic powder; 3/4 teaspoon hili powder; 3/4 teaspoon ground sage; 1 1/2 teaspoon crushed red pepper; 3/4 teaspoon freshly ground black pepper; 1 bay leaf; 3/4 teaspoon Old Bay Seasoning; 3/4 teaspoon Dave's Insanity Sauce, optional; 1 1/2 teaspoon Italian seasoning

Chicken Brine

Ingredients

2 quarts water
1/3 cup pickling salt
3 tablespoons brown sugar
2 1/4 teaspoons garlic powder
3/4 teaspoon hili powder
3/4 teaspoon ground sage
1 1/2 teaspoon crushed red pepper
3/4 teaspoon freshly ground black pepper
1 bay leaf
3/4 teaspoon Old Bay Seasoning
3/4 teaspoon Dave's Insanity Sauce, optional
1 1/2 teaspoon Italian seasoning

Instructions

Make sure the brine is COLD before dunking the birds. Keep it well under 40 for the duration of the soaking. Inject them with a 50/50 mix of honey + butter just before putting them in the smoke. Soak turkeys a minimum of three days prior to smoking and chickens a minimum of 2 with a maximum of three days.