THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
big chief
-
My 30 Hour Chicken
On my last shopping day the market had fryers on sale so I bought a 6# one to do a wet cure and double smoke. I did my standard front and back half butchering and brined both halves in a gallon of curing brine for 24 hours. Basic mix of salt, sugar, black pepper and Cure#1. After curing I...