Looking for some ratio's on the salt/sugar for a good bribe for chicken (most likely halves or leg quarters cooked over lump.) or anything else you've found helps or deepens a flavor.

Thanks in advance.

I'll also be posting some pics of my build for Moe Cason on a thread on here as well for those of you who keep up with my other page.

Been a while since I wet brined anything. Dry brining is so much easier.

I'll go look up my wet brine numbers in a few.

From my favorite book on the matter:
4000g water
200g salt
125g sugar

Makes about a gallon of brine. I make brines like this quickly by boiling half the mass of water and dissolving the solids in it on the stove. Wait a few minutes off the heat and uncovered, then pour over the other half the water mass of ice. Ready to brine.

leftover pickle jiuce

A 1:1 or 1:0.75 salt to sugar ratio. The amount of each depends on how much water you need for the chicken.

For a gallon of water, I try to keep the salt to 1/4 of a cup or less.

No need to boil the water. Heat up a portion of the water just enough to dissolve the salt and sugar. Once dissolved and cooled down, you can add other spices to add to the flavor profile. Whole peppercorns, bay leaf, sprigs of herbs, smashed garlic cloves, whatever.

Then soak the chicken. Any where from 4 to 24 hours.

After brining, rinse the chicken and pat dry before seasoning to go on the pit.

5 cups of water to 1/4 cup salt. This is my go-to ratio for chicken. Highly recommended.

I've had good experiences with wet bringing but after the chicken I made today I think I'm done with that.

Had two spatchcocked chickens that I took out If the package and put fiesta chicken rub on yesterday. Let them sit uncovered in the fridge on a rack overnight.

Put them on the egg this evening. Came out amazingly juicy and flavorful. The skin was perfectly crisp too from being dried out in the fridge

The wet brine works great too, but this was every bit as good and way less of a pain in the butt

PneumAg said:

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5 cups of water to 1/4 cup salt. This is my go-to ratio for chicken. Highly recommended.

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This is mine too. Not a fan of sugar in the brine.

AggieFabricator said:

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Looking for some ratio's on the salt/sugar for a good bribe for chicken (most likely halves or leg quarters cooked over lump.) or anything else you've found helps or deepens a flavor.

Thanks in advance.

I'll also be posting some pics of my build for Moe Cason on a thread on here as well for those of you who keep up with my other page.

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Oh, I misread - I thought you wanted a brine. For a bribe, some cracked corn usually makes the chickens happy.

Old RV Ag said:

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PneumAg said:

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5 cups of water to 1/4 cup salt. This is my go-to ratio for chicken. Highly recommended.

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This is mine too. Not a fan of sugar in the brine.

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Can you guys tell when sugar is in there?

I'll have to try two separate brines to see myself.

I usually boil enough water, throw in some sugar and salt - few pepper corns that's about it. I never really measure it out.

Been dry brining the last few years and like it much better. Half a tsp. of kosher salt per pound of meat.
Also not a fan of sugar in the brine.

[url] https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining[/url]

Baby backs and spatchcocked chicken on the menu today

La Fours said:

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A 1:1 or 1:0.75 salt to sugar ratio. The amount of each depends on how much water you need for the chicken.

For a gallon of water, I try to keep the salt to 1/4 of a cup or less.

No need to boil the water. Heat up a portion of the water just enough to dissolve the salt and sugar. Once dissolved and cooled down, you can add other spices to add to the flavor profile. Whole peppercorns, bay leaf, sprigs of herbs, smashed garlic cloves, whatever.

Then soak the chicken. Any where from 4 to 24 hours.

After brining, rinse the chicken and pat dry before seasoning to go on the pit.

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This!

I toss in rosemary, thyme, lemons. But not too much on the lemon.

I have beer butt holders and the new large Dos Equis cans are awesome. Pop a top drink about a third off each can and smoke your favorite way.

FBG_Ag78 said:

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Been dry brining the last few years and like it much better. Half a tsp. of kosher salt per pound of meat.
Also not a fan of sugar in the brine.

[url] https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining-easier-and-less-wasteful-wet-brining[/url]

Baby backs and spatchcocked chicken on the menu today

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Bookmarked to try, but wet brining While chickens And especially wings has worked out really well.

Thanks.

I never notice the sugar. And you shouldn't notice the salt if the brine has enough water.

A little vinegar or a lot in a brine for chicken makes it quite tasty. Never measured amount but have used it a lot.

Most impressed by your grates.
Clean and well seasoned.

This is the method I've always used for wet brines:

Wet Brine

Ingredients
1 cup hot water in a 2 cup measuring cup
1/2 pound salt, any type (but you don't need a scale)
1 cup table sugar
1 gallon cold water
About the salt. Any salt will do, table salt, Morton's kosher salt, "sea" salt. Step 1 below shows you how to get it right without a scale regardless of the type of salt you use.

Method
1) Add one cup of hot water to a two cup measuring cup. Then pour in salt, any salt, until the water line reaches 1.5 cups. The water will swallow up almost exactly 1/2 pound regardless of whether you use table salt, kosher salt, pickling salt, or sea salt. Pour the slurry into a container large enough to hold the meat and 1 gallon of water. Then add the sugar. Stir until it dissolves.