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

Erin · 01-17-2013, 08:26 PM

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 · 01-17-2013, 08:28 PM

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

gtr · 01-17-2013, 08:41 PM

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 · 01-17-2013, 08:58 PM

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 · 01-17-2013, 09:48 PM

Duplicate threads?

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

viggysmalls · 01-17-2013, 09:54 PM

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).

01-17-2013, 08:26 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 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 __________________ Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen.

01-17-2013, 08:28 PM	#2
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	I regularly brine fowl, most recently earlier this week (chicken.) I have not noticed any difference in smoke flavor. __________________ Weber Crazy

01-17-2013, 08:41 PM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I haven't noticed that myself, and I brine chix a lot. Might be an interesting side-by-side comparison, not to mention delicious. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

01-17-2013, 08:58 PM	#4
jacob Babbling Farker Join Date: 12-30-06 Location: North Georgia Downloads: 0 Uploads: 0	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. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

01-17-2013, 09:48 PM	#5
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Duplicate threads? I've not noticed this issue. I brine poultry a LOT too. __________________ 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, 09:54 PM	#6
viggysmalls Is lookin for wood to cook with. Join Date: 11-17-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	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).