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                Chicken Brine

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Ingredients:

  • ¾ gal water

  • 1 qt low sodium chicken broth

  • ¾ cup Kosher Salt

  • ½ cup Soy Sauce

  • 1 cup packed brown sugar (light)

  • ½ cup maple syrup

  • ¼ cup black strap molasses

  • 1 cup Wishbone Italian Salad Dressing

  • ¼ Cup Worcestershire sauce

  • ¼ cup Dijon mustard

  • ¼ cup cider vinegar

  • 1 apple cored and cut in quarters

  • 1 orange cut in quarters

  • 1 lemon cut in quarters

  • 1 large onion, peeled and cut in quarters

  • 6 cloves garlic smashed

  • 2 heads roasted garlic split in half skin on

  • 2 chipotle peppers (canned in adobo)

  • 3 Bay Leaves

  • 8 peppercorns

  • 2 Tablespoons dried thyme

  • 2 tbs dried sage

  •  4 pieces candied ginger

  • 1 cinnamon stick

  •  2 tbls chili powder

 

 

Bring water, broth, soy, sugar, syrup, molasses’, salad dressing, Worcestershire, mustard, vinegar, apple, orange, lemon, onion, garlic, and chipotle to boil.

Remove from heat and add bay leaves peppercorns, thyme, sage, ginger, cinnamon, and chili powder, cover and let sit for 30 minutes  Chill over night.

Recipes

                  Pork Recipe

 

1 cup Mixon vineger sauce

1 cup ketchup

1 cup honey

1 cup maple syrup

1 cup dark brown sugar

 

Brine

1 gallon apple juice

1/3 gallon white vinegar

3 1/3 pounds sugar

11 ounces msg

2/3 cup trappes hot sauce

1 cup kosher salt

4 7-10 lb Boston butt roasts bone-in

 

 

 

1/2 and 1/2 for dipping for box presentation is 1/2 sauce above and 1/2 water

 

Prep for Boston butt

 

Fill water pan on Trail Boss, start fire at  350 degrees with 10 peach wood chunks (do not soak) and 40 lb lump charcoal

 

Trim butt (before event) with muscle meat and wedge part , place in trash bag in foil pan fat side down

 

Pump one quart of brine into each butt at 11:30am day before turn in

 

Place butts directly on smoker rack  fat down, rub all side with mixon original rub

 

Place in smoker at 350 degrees at 5:00am at 7:30am or at 145 degrees remove and place on rack in full size foil pan pour apple juice in bottom of pan and cover, reduce heat down to 300 degrees and cook until money muscle is 190 degrees and horn is 205 degrees, should be about 4 hours (10:00 am) wrap in moving blanket

 

Box presentation-

 

Chop meat from horn under bone and place on top of parsley, 1/2 and 1/2 sauce

 

Slice money muscle 3/4 thick dip in 1/2 and 1/2 coat with sauce dipped with gloves

 

Pull tube meat, dunk in 1/2 and 1/2 then coat with sauce dipped with gloves

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    Award Winning BBQ Coffee Rub

 

  • 2 Tablespoons Salt

  • 2 teaspoons coffee

  • 2 teaspoons paprika

  • 1 teaspoon granulated garlic

  • 1 teaspoon lemon pepper

 

 

Mix and let set 24 hours

Rub on ribs or use on pork loin

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