Savannahsmoker
Senior Cook
Savannahsmoker’s Bird Brine, Rub and Injection
Three days prior to cooking, make the brine.
This brine is a combination of different brine recipes added to the main recipe taken from Alton Brown’s recipe.
1 Gallon vegetable stock
1 Gallon water
1 cup dark brown sugar
1 1/2 cups kosher salt or sea salt. (2 cups without the Tender Quick)
2 Tbsp. Tender Quick (if the meat will be in the danger zone to long when smoking)
1/2 Tbsp. candied ginger
1/4 cup garlic powder
1/2 cup apple cider vinegar
1/4 cup ground cumin
4 good-size ‘branches’ of fresh rosemary
2 Tbsp. of ‘cracked’ black peppercorns
1 Tbsp. allspice berries
2 Tbsp. of Worcestershire sauce
2 Tbsp. of Tabasco sauce
Heat until all is dissolved and to chill we refrigerate it overnight.
Two Days prior to cooking is for adding the bird to the brine.
Add the following to the brine, two medium-size lemons that were chopped, squeezed and smashed to release all of their flavors and stir well. Submerge the Bird head first and refrigerate for 24 hours. I put a sanitized brick wrapped in foil on the bird to keep it submerged.
One Day prior to cooking is for air drying.
Rinse the bird well in cold water and dry with paper towels. Air dry in the refrigerator for 24 hours.
Day of cooking and it is time to do the rub, injection and cook that mohunker.
The Rub
4 Tbsp. granulated dry orange peel
6 Tbsp.dried sage
6 medium garlic cloves, crushed
2 Tbsp. kosher salt
2 Tbsp. garlic powder
4 Tbsp. paprika
2 teaspoon cayenne pepper
2 teaspoon basil
1 teaspoon freshly ground black pepper
Combine all the ingredients and add 2 tablespoons of olive oil
Rub inside and out and if you like under the skin.
Injection
1/2 cup EVOO
1/2 Apple Juice
2 Tbsp. Worcestershire sauce
1 Tbsp. salt
2 Tsp. garlic powder
2 Tsp. onion powder
1 Tsp. ground bay leaf
1 Tsp. ground thyme
1 Tsp. ground sage
1 Tsp. finely ground black pepper
Combine all ingredients in a sauce pan and simmer for a few minutes while stirring. Do this a hour or two in advance to allow to cool. You want to make sure the mixture is well mixed and that herbs are small enough to fit through the injection needle.
Shoot it from top to bottom and left to right and cook that mohunker.
Three days prior to cooking, make the brine.
This brine is a combination of different brine recipes added to the main recipe taken from Alton Brown’s recipe.
1 Gallon vegetable stock
1 Gallon water
1 cup dark brown sugar
1 1/2 cups kosher salt or sea salt. (2 cups without the Tender Quick)
2 Tbsp. Tender Quick (if the meat will be in the danger zone to long when smoking)
1/2 Tbsp. candied ginger
1/4 cup garlic powder
1/2 cup apple cider vinegar
1/4 cup ground cumin
4 good-size ‘branches’ of fresh rosemary
2 Tbsp. of ‘cracked’ black peppercorns
1 Tbsp. allspice berries
2 Tbsp. of Worcestershire sauce
2 Tbsp. of Tabasco sauce
Heat until all is dissolved and to chill we refrigerate it overnight.
Two Days prior to cooking is for adding the bird to the brine.
Add the following to the brine, two medium-size lemons that were chopped, squeezed and smashed to release all of their flavors and stir well. Submerge the Bird head first and refrigerate for 24 hours. I put a sanitized brick wrapped in foil on the bird to keep it submerged.
One Day prior to cooking is for air drying.
Rinse the bird well in cold water and dry with paper towels. Air dry in the refrigerator for 24 hours.
Day of cooking and it is time to do the rub, injection and cook that mohunker.
The Rub
4 Tbsp. granulated dry orange peel
6 Tbsp.dried sage
6 medium garlic cloves, crushed
2 Tbsp. kosher salt
2 Tbsp. garlic powder
4 Tbsp. paprika
2 teaspoon cayenne pepper
2 teaspoon basil
1 teaspoon freshly ground black pepper
Combine all the ingredients and add 2 tablespoons of olive oil
Rub inside and out and if you like under the skin.
Injection
1/2 cup EVOO
1/2 Apple Juice
2 Tbsp. Worcestershire sauce
1 Tbsp. salt
2 Tsp. garlic powder
2 Tsp. onion powder
1 Tsp. ground bay leaf
1 Tsp. ground thyme
1 Tsp. ground sage
1 Tsp. finely ground black pepper
Combine all ingredients in a sauce pan and simmer for a few minutes while stirring. Do this a hour or two in advance to allow to cool. You want to make sure the mixture is well mixed and that herbs are small enough to fit through the injection needle.
Shoot it from top to bottom and left to right and cook that mohunker.
