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<blockquote data-quote="huffranger" data-source="post: 187281" data-attributes="member: 305">I have smoked a couple chickens on the Treager and 24 Hrs is about max for the brine. The bird starts getting pretty salty after that and the brine I used was some store bought mix that you simmer on the stove to melt the salts and re-hydrate the herbs then mix it with cool water and dump in a clean bucket. Can't remember where I got it, but there are a bunch out there to choose from. Amazon has some good ones.I added apple cider vinegar and cut up a couple oranges into 1/4 pieces and squeezed the juice in the brine too.I have a white bucket that is square, think it was a bulk frosting bucket from super value that is perfect to brine in because it fits in the fridge.After you brine it I recommend injecting a butter and chicken bullion mix in the thicker chunks of meat.Also look into spatchelcocking the bird, its the only way to do chicken/turkeys IMHO.....</blockquote>

[QUOTE="huffranger, post: 187281, member: 305"] I have smoked a couple chickens on the Treager and 24 Hrs is about max for the brine. The bird starts getting pretty salty after that and the brine I used was some store bought mix that you simmer on the stove to melt the salts and re-hydrate the herbs then mix it with cool water and dump in a clean bucket. Can't remember where I got it, but there are a bunch out there to choose from. Amazon has some good ones. I added apple cider vinegar and cut up a couple oranges into 1/4 pieces and squeezed the juice in the brine too. I have a white bucket that is square, think it was a bulk frosting bucket from super value that is perfect to brine in because it fits in the fridge. After you brine it I recommend injecting a butter and chicken bullion mix in the thicker chunks of meat. Also look into spatchelcocking the bird, its the only way to do chicken/turkeys IMHO..... [/QUOTE]

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