Do you get less smoke flavor when you brine????

Erin · Jan 17, 2013

Hello My Wise Brethren,
I have brined pork, chicken and turkey (all on different dates), smoked 'em for 2 hrs and turn it up to finish. Each time that I have brined I have noticed very little smoke flavor comes through. However, when I don't use brine.... when I just use smoke for two hours, turn it up to finish I have wonderful smokey flavor. I use a Traeger Lil' Tex Elite and usually hickory, but have used various pellets as well.
Has anyone else found this to be true of the brining process?
Thanks,
Erin

HankB · Jan 17, 2013

I regularly brine fowl, most recently earlier this week (chicken.) I have not noticed any difference in smoke flavor.

gtr · Jan 17, 2013

I haven't noticed that myself, and I brine chix a lot. Might be an interesting side-by-side comparison, not to mention delicious.

jacob · Jan 17, 2013

A brine your just exchanging the juices in the meat for what the brine is made up of through Osmosis. I have done turkeys chicken and deer(attempting to add some moisture and it did with flavor) and it never affected the smoke flavor.

Tell me more about your brine please.

Wampus · Jan 17, 2013

Duplicate threads?

I've not noticed this issue. I brine poultry a LOT too.

viggysmalls · Jan 17, 2013

Might want to try dry brining. Not to completely derail the thread, but it's less mess and imparts quite a bit of flavor using the juices already within the bird. Might also change the smoke reaction going on? (No idea, never experienced your problem).

Do you get less smoke flavor when you brine????

Erin

Knows what a fatty is.

HankB

is Blowin Smoke!

gtr

somebody shut me the fark up.

jacob

Quintessential Chatty Farker

Wampus

somebody shut me the fark up.

viggysmalls

Is lookin for wood to cook with.

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