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Thanks for the effort. I've got a pretty good idea that The Willie Bird Company cures their chickens in a brine that is pretty salty (even though they say it is "low salt". And, of course almost any flavoring one wants can be added to a basic brine. But, I dont think they ever raise the heat above the cold smoking temperature. I've tried a very short brining and a couple of days brining. so, my questions are really, how long to brine and what temperature to maintain and for how long. six hours at *** degrees doesnt come close. Of course the chicken then went into the oven at 450 for 30 minutes and was actually quite wonderful---but it wasn't what I was looking for.

***Editor's note:
Safe Methods for Brining Chicken
MsgID: 1413365
Shared by: frank Roesch, Berkeley CA
In reply to: Recipe: Special Marinated Chicken Parts, Mesquit...
Board: Copycat Recipe Requests at Recipelink.com
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