Originally Posted By: Bucket/Good Sport
Andy,
I think this came from Parker, but here it is:

1 gal water
1 gal Apple Juice
1.5 cups Kosher Salt
20 cloves garlic (minced)
2 tablespoons BLACK Pepper
1/3 cup Brown Sugar
1/4 cup Worcestershire Sauce

Brine over night, rinse, dry, butter under skin, toss on the bbq covered with cheese cloth soaked w/butter. Remover cheese cloth at mid point.

220 max temp

Yank it off when the breast hit 160.

I did this for 36 men in BC a few years back and they keep wantin more!


By far one of my favorites.... Except I run the brine around 24-30 hours on a 18-20lb bird...

I was fortunate to find a great deal on a Traeger about 5 years ago. It's still running strong... Well worth the money vested...

Keith
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It's time to put the red rubber nose away, clown seasons over.