To Brine Poultry Or Not. Interesting Read!!!

bbqbull · 11-05-2012, 04:38 PM

http://www.seriouseats.com/2012/11/t...m_medium=email

Thoughts?

Arlin_MacRae · 11-05-2012, 04:49 PM

He sure took a lot of the guesswork out of the process. Great find, Mike - thanks!

buccaneer · 11-05-2012, 05:02 PM

Nothing new, and nothing at all I haven't posted in many threads.
To the sound of crickets, usually

but maybe because it is a blog it may get some people experimenting.

Problem is I think, the average Joe brines and eats and takes their experience of it being waterlogged as a great improvement over their screwed up dried out effort and so will forevermore brine instead of perfecting their skill at getting the timing and temps right and ending up with a juicy chicken flavored chicken.

The_Kapn · 11-05-2012, 05:32 PM

He says it all at the beginning.

Let me start this off by saying I don't brine my meat. Ever. Not for Thanksgiving, not for my Sunday supper, and certainly not for a quick weeknight meal. This post is about the reasons why.

Everyone is entitled to their opinion and the redirects from here will help his blog status, I am sure.

TIM

Boshizzle · 11-05-2012, 05:54 PM

Hmmmm, enter resting, doctoor.

caseydog · 11-05-2012, 06:00 PM

I am not a scientist, but I do like to brine. But, regardless whether it adds moisture or tenderness (which I think it does), I load up my brine with fresh herbs from my garden, and there is NO doubt that I taste those herbs in my rotisserie cooked chicken. There is also no doubt that my chickens are moist and tender.

The moist and tender part could possibly be a fluke, but I know what my fresh herbs taste like, and I taste them in my chickens. So, something good is happening in that overnight brine.

CD

jfletcher84 · 11-05-2012, 06:10 PM

Yeah nothing new in this blog that I have not read on this site before. I do appreciate the link though. It is a good refresher. I like to brine and inject. The brine adds moisture the injection adds the flavor that I want. I do want to find a way to keep the turkey moist without using a lot of salt. I want to cook a turkey for my family this year and my dad being on dialysis he cant eat much salt. Does putting butter under the skin achieve this?

jgh1204 · 11-05-2012, 06:16 PM

I like wet brines and dry brines. IMHO, if your wet brined chicken is watery, you are not putting enough seasonings in your brine. My standard is water, salt, soy sauce, garlic powder, onion powder. Dry brine is salt, pepper, garlic powder, chili powder.

caseydog · 11-05-2012, 06:17 PM

Quote:

Originally Posted by jfletcher84

Yeah nothing new in this blog that I have not read on this site before. I do appreciate the link though. It is a good refresher. I like to brine and inject. The brine adds moisture the injection adds the flavor that I want. I do want to find a way to keep the turkey moist without using a lot of salt. I want to cook a turkey for my family this year and my dad being on dialysis he cant eat much salt. Does putting butter under the skin achieve this?

My first smoked turkey was injected with a garlic infused olive oil, and it was farking awesome. That was it, no salt or other seasonings. I had a hard time carving the turkey, as it wanted to fall off the bone.

So, you do not have to brine. I prefer to do that, but I have gotten great results without brining.

CD

Wampus · 11-05-2012, 07:12 PM

I agree with CD.

You don't HAVE to brine to get good results.
Even as the blogger said, if you closely watch your turkey, you can make it perfectly cooked and flavorful without brining or injecting.

BUT.....

I've TWICE done side-by-side cooks with 2 chickens, one brined and one not and BOTH times the brined bird was more moist and more flavorful.

I've also put different flavors in my brines and can taste those flavors in the meat.

I have 2 extra refrigerators in my garage and have a BIG stainless steel pot that will house 2 gallons of brine and a nice sized turkey with plenty of room to spare.

So, I'll keep brining.

I will also, however, try the salted technique and see what that's about.

bigsapper · 11-05-2012, 07:16 PM

Quote:

Originally Posted by caseydog

I am not a scientist, but I do like to brine. But, regardless whether it adds moisture or tenderness (which I think it does), I load up my brine with fresh herbs from my garden, and there is NO doubt that I taste those herbs in my rotisserie cooked chicken. There is also no doubt that my chickens are moist and tender.

The moist and tender part could possibly be a fluke, but I know what my fresh herbs taste like, and I taste them in my chickens. So, something good is happening in that overnight brine.

CD

Absolutely. I load up my brine with fresh chopped oregano & thyme from my garden. It also helps when you re-heat the leftovers.

landarc · 11-05-2012, 07:33 PM

I have actually abandoned brines in general as well. I like to rub the meat heavily and wrap tightly in plastic wrap. Then I let it sit for a few hours to overnight. I have found this gives me a better product.

I have become more aware of the nature of colloids and their ability to flavor, or not flavor meats. I also have abandoned the idea that salting/rubbing results in dry ribs. Almost all of my cooks use a rub that is applied 4 to 12 hours prior to cooking and are wrapped in plastic wrap. If I have a vacuum packer, I use that. There is no hammy taste, as I do not use cure and use much less salt than most in my rubs now.

captndan · 11-06-2012, 06:59 AM

This is too much science for me. Hell, I learned to cook a turkey from the folks right off the Mayflower and haven't had a complaint since. KISS

tpope · 11-07-2012, 05:59 PM

Our turkey will be brined again this year. Then it will be smoked. Regardless of this interesting article. Just suits our tastes.

Pyrotech · 11-07-2012, 09:15 PM

I recently tried brining a couple of Turkey breast, very moist. However, I thought it was a bit to salty.

11-05-2012, 04:38 PM	#1
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	To Brine Poultry Or Not. Interesting Read!!! http://www.seriouseats.com/2012/11/t...m_medium=email Thoughts? __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

11-05-2012, 04:49 PM	#2
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	He sure took a lot of the guesswork out of the process. Great find, Mike - thanks! __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

11-05-2012, 05:02 PM	#3
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Nothing new, and nothing at all I haven't posted in many threads. To the sound of crickets, usually but maybe because it is a blog it may get some people experimenting. Problem is I think, the average Joe brines and eats and takes their experience of it being waterlogged as a great improvement over their screwed up dried out effort and so will forevermore brine instead of perfecting their skill at getting the timing and temps right and ending up with a juicy chicken flavored chicken. __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

11-05-2012, 05:32 PM	#4
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	He says it all at the beginning. Let me start this off by saying I don't brine my meat. Ever. Not for Thanksgiving, not for my Sunday supper, and certainly not for a quick weeknight meal. This post is about the reasons why. Everyone is entitled to their opinion and the redirects from here will help his blog status, I am sure. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

11-05-2012, 05:54 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Hmmmm, enter resting, doctoor. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

11-05-2012, 06:00 PM	#6
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I am not a scientist, but I do like to brine. But, regardless whether it adds moisture or tenderness (which I think it does), I load up my brine with fresh herbs from my garden, and there is NO doubt that I taste those herbs in my rotisserie cooked chicken. There is also no doubt that my chickens are moist and tender. The moist and tender part could possibly be a fluke, but I know what my fresh herbs taste like, and I taste them in my chickens. So, something good is happening in that overnight brine. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

11-05-2012, 06:10 PM	#7
jfletcher84 Full Fledged Farker Join Date: 08-18-11 Location: Salt Lake City, Utah Downloads: 0 Uploads: 0	Yeah nothing new in this blog that I have not read on this site before. I do appreciate the link though. It is a good refresher. I like to brine and inject. The brine adds moisture the injection adds the flavor that I want. I do want to find a way to keep the turkey moist without using a lot of salt. I want to cook a turkey for my family this year and my dad being on dialysis he cant eat much salt. Does putting butter under the skin achieve this? __________________ James ECB, UDS, Mini-WSM, OTS.

11-05-2012, 06:16 PM	#8
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	I like wet brines and dry brines. IMHO, if your wet brined chicken is watery, you are not putting enough seasonings in your brine. My standard is water, salt, soy sauce, garlic powder, onion powder. Dry brine is salt, pepper, garlic powder, chili powder. __________________ Wannabe BBQ Illuminati

11-05-2012, 07:12 PM	#10
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I agree with CD. You don't HAVE to brine to get good results. Even as the blogger said, if you closely watch your turkey, you can make it perfectly cooked and flavorful without brining or injecting. BUT..... I've TWICE done side-by-side cooks with 2 chickens, one brined and one not and BOTH times the brined bird was more moist and more flavorful. I've also put different flavors in my brines and can taste those flavors in the meat. I have 2 extra refrigerators in my garage and have a BIG stainless steel pot that will house 2 gallons of brine and a nice sized turkey with plenty of room to spare. So, I'll keep brining. I will also, however, try the salted technique and see what that's about. __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-05-2012, 07:33 PM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I have actually abandoned brines in general as well. I like to rub the meat heavily and wrap tightly in plastic wrap. Then I let it sit for a few hours to overnight. I have found this gives me a better product. I have become more aware of the nature of colloids and their ability to flavor, or not flavor meats. I also have abandoned the idea that salting/rubbing results in dry ribs. Almost all of my cooks use a rub that is applied 4 to 12 hours prior to cooking and are wrapped in plastic wrap. If I have a vacuum packer, I use that. There is no hammy taste, as I do not use cure and use much less salt than most in my rubs now. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-06-2012, 06:59 AM	#13
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	This is too much science for me. Hell, I learned to cook a turkey from the folks right off the Mayflower and haven't had a complaint since. KISS

11-07-2012, 05:59 PM	#14
tpope On the road to being a farker Join Date: 04-13-12 Location: North West, GA Downloads: 0 Uploads: 0	Our turkey will be brined again this year. Then it will be smoked. Regardless of this interesting article. Just suits our tastes.

11-07-2012, 09:15 PM	#15
Pyrotech On the road to being a farker Join Date: 06-07-12 Location: Austin Texas Downloads: 0 Uploads: 0	I recently tried brining a couple of Turkey breast, very moist. However, I thought it was a bit to salty.