Scott’s Poultry Brine

Directions

• Step 1 Mix all in large container.
• Step 2 Trim and prep chicken as desired (I like to split the birds in half. They lay on the cooking surface better and are easier to handle).
• Step 3 Immerse in brine and soak for 4 – 24 hours.
• Step 4 Remove from brine, rinse briefly, rub (if desired), and cook until internal breast temp hits 165 – 170.
• Step 5 Remove them, place them in a disposable aluminum pan (covered) and let them “rest” for approx. 15 minutes.
• Step 6 The only trouble with this is the skin gets somewhat “leathery” using this method, and you need to slap them on a grill (direct heat) for a few minutes to crisp the skin back up.
• Step 7 You can apply a thin coating of barbecue sauce during the crisping phase.