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

Erin · 01-17-2013, 09:31 PM

Hello My Wise Brethren,
I have brined pork, chicken and turkey (all at different dates), smoked 'em for 2 hrs and turn it up to finish. Each time I have brined I have noticed very little smoke flavor comes through. However, when I just use smoke, 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 as well?
Thanks,
Erin

tish · 01-17-2013, 09:38 PM

Not sure about the results of smoke with a wet brine. But if you're not getting the desired smokey results, you might want to try a dry brine. My dry-brined Thanksgiving bird had plenty of smoked flavor.

grantw · 01-17-2013, 09:41 PM

Do you put it in wet? Maybe give it a good scrub with paper towl first?

Wampus · 01-17-2013, 09:47 PM

I haven't noticed brining affecting the smoke flavor.

Erin · 01-17-2013, 11:18 PM

you might want to try a dry brine. My dry-brined Thanksgiving bird had plenty of smoked flavor.[/QUOTE]
......I've never heard of dry brined. I will look into that. Thanks!

Erin · 01-17-2013, 11:19 PM

Quote:

Originally Posted by grantw

Do you put it in wet? Maybe give it a good scrub with paper towl first?

I do dry it off. Should I dry it off and then let it set in the fridge for awhile so it dries more?

landarc · 01-17-2013, 11:25 PM

Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours.

For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining.

landarc · 01-17-2013, 11:26 PM

Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours.

For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining.

landarc · 01-17-2013, 11:26 PM

Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours.

For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining.

landarc · 01-17-2013, 11:28 PM

Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours.

For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining.

landarc · 01-17-2013, 11:29 PM

Well, that went well, can we delete the multiple posts?

Erin · 01-17-2013, 11:52 PM

Quote:

Originally Posted by landarc

Well, that went well, can we delete the multiple posts?

Hi to you too Landarc. It turns out that I have dry brined years ago without knowing it. I did it with a huge prime rib back in my "kitchen oven" days. It was really delicious. When I first started smoking and cooking on my TraegerI was told not to let salty rub set too long on meat because it draws moisture out. Come to think of it I think this was in regards to pork ribs. So, I've not done it since because it made my ribs dry.
What type of recipe do you use for dry rubbing chicken and other things? Nice to see you are still here too. I fall into a rut of forgetting my password, giving up and just searching old posts for information. Fortunately this MAC I am on happened to "remember" me so I was able to press on with my question/post. Thanks for you help, Landarc.

Erin · 01-17-2013, 11:52 PM

BTW, I thought the multiple posts were funny

AussieTitch · 01-17-2013, 11:58 PM

Quote:

Originally Posted by landarc

Well, that went well, can we delete the multiple posts?

ground Hog day

MS2SB · 01-18-2013, 12:00 AM

I'm smoking on a lol Tex and have had no issues with getting smoke into meat regardless is brined or not. Though I suppose it depends on how smoky you want things. If you want things smokier perhaps keep the temp low for longer before putting the spurs to it.

Sent from my SGH-i917 using Board Express

01-17-2013, 09:31 PM	#1
Erin Knows what a fatty is. Join Date: 01-24-11 Location: Vancouver, WA--Across the Columbia River from Portland, OR Downloads: 0 Uploads: 0	Do you get less smoke flavor when you brine???? Hello My Wise Brethren, I have brined pork, chicken and turkey (all at different dates), smoked 'em for 2 hrs and turn it up to finish. Each time I have brined I have noticed very little smoke flavor comes through. However, when I just use smoke, 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 as well? Thanks, Erin __________________ Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen.

01-17-2013, 09:38 PM	#2
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Not sure about the results of smoke with a wet brine. But if you're not getting the desired smokey results, you might want to try a dry brine. My dry-brined Thanksgiving bird had plenty of smoked flavor. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-17-2013, 09:47 PM	#4
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I haven't noticed brining affecting the smoke flavor. __________________ 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

01-17-2013, 11:18 PM	#5
Erin Knows what a fatty is. Join Date: 01-24-11 Location: Vancouver, WA--Across the Columbia River from Portland, OR Downloads: 0 Uploads: 0	you might want to try a dry brine. My dry-brined Thanksgiving bird had plenty of smoked flavor.[/QUOTE] ......I've never heard of dry brined. I will look into that. Thanks! __________________ Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen.

01-17-2013, 11:25 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours. For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining. __________________ "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

01-17-2013, 09:41 PM	#3
grantw Full Fledged Farker Join Date: 09-13-12 Location: canada Downloads: 3 Uploads: 0	Do you put it in wet? Maybe give it a good scrub with paper towl first?

01-17-2013, 11:26 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours. For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining. __________________ "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

01-17-2013, 11:28 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours. For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining. __________________ "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

01-17-2013, 11:29 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Well, that went well, can we delete the multiple posts? __________________ "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

01-17-2013, 11:52 PM	#13
Erin Knows what a fatty is. Join Date: 01-24-11 Location: Vancouver, WA--Across the Columbia River from Portland, OR Downloads: 0 Uploads: 0	BTW, I thought the multiple posts were funny __________________ Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen.

01-18-2013, 12:00 AM	#15
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA Downloads: 0 Uploads: 0	I'm smoking on a lol Tex and have had no issues with getting smoke into meat regardless is brined or not. Though I suppose it depends on how smoky you want things. If you want things smokier perhaps keep the temp low for longer before putting the spurs to it. Sent from my SGH-i917 using Board Express __________________ Traeger lil Tex, 2 Weber 22.5", UDS Mop, Sauce & Two Smoking Barrels BBQ Team "Go Cougs!" They call me "Dave" Noobian Warlord