Brining

Neil · 07-29-2004, 03:26 AM

Do you fellas brine chicken for smoking or grilling or both? Planning on throwing a couple of birds on this weekend and I've never brined before. In the past I've always injected before smoking. Turned out pretty darn good but the skin was always rubbers and inedible. Maybe that's a good thing, helps keep the cholesterol intake down!

Bill-Chicago · 07-29-2004, 07:31 AM

I moved this from Woodpile Neil

You'll get better answers here.

There is also a thread on brining in the past day or two, either here or I think in the Competition thread under "Thighs" topic.

parrothead · 07-29-2004, 08:03 AM

If you are smoking always brine. Did I say always brine? Cause I meant to say always brine. Helps make that chicken moist and juicy.mmmm.

KOSHER salt in that brine.

racer_81 · 07-29-2004, 09:01 AM

Brine, definitely brine.

There's brine recipes running around here somewheres.

Brining also allows you to add in Special Flavorings to the chicken.

Check out the syrup thread for some ideas.

But don't forget to brine.

midnight · 07-29-2004, 10:19 AM

Sorry to disagree guys, but the only thing I ever brine is salmon. If you want a crisper skin just increase your temp a little.

No bird of mine will ever touch a brine, but I do inject my turkeys.

parrothead · 07-29-2004, 10:22 AM

Last time I cooked for a bunch of people was the first time I did not brine. I just didn't have the time. ( that or I was too drunk and forgot). Everybody liked it, but I could tell an absolute difference. It was way dryer than any other bird parts I had done.

Bill-Chicago · 07-29-2004, 10:28 AM

I have never brined either.

Inject all the time, never brined though.

jminion · 07-29-2004, 10:56 AM

I brine for a particular flavor but as far a moisture is concerned that is a function of pulling the meat off the cooker at the correct internal temp (brinning does give you a safety margin).

Bigmista · 07-29-2004, 11:07 AM

Quote:

Originally Posted by midnight

Sorry to disagree guys, but the only thing I ever brine is salmon. If you want a crisper skin just increase your temp a little.

No bird of mine will ever touch a brine, but I do inject my turkeys.

I brine chicken and especially my butts. Tried both. brined butts are better.

badger · 07-29-2004, 11:47 AM

Quote:

Originally Posted by Bigmista

I brine chicken and especially my butts. Tried both. brined butts are better.

Never hear anyone brine a Butt. I thought brining was more for Birds and fish? I guess you can brine anything if you want though.

Here kitty...kitty...kitty, you need a bath.

mook · 07-29-2004, 02:21 PM

Brine, brine, brine!!!!!! At least for smoking.

I smoked 16 thighs on the same grate on a WSM at our last comp. 8 brined for an 2 hours in a simple kosher salt and brown sugar brine. 8 not brined at all. The brined pieces were definitely more moist and tasty. We did have some folks taste both without knowing the cooking condtions, and everyone agreed that the brined bird was hands down better.

Also skin was nice and crisp. Kicked the fire up 50 degrees for the last 10 minutes.

Bigmofo300lbs · 07-29-2004, 03:07 PM

I am a fan of brining all poutry if you are going to cook or smoke for a long period of time. Because of the leeway and the juiceness.

Quote:

The brined pieces were definitely more moist and tasty. We did have some folks taste both without knowing the cooking condtions, and everyone agreed that the brined bird was hands down better.

I was there for this. Both were very good but the brined ones were better. This convo couldn't happen at a better time for me. I am doing a chicken this weekend and hearing everyones thoughts is great!

markbet · 07-29-2004, 03:21 PM

I am doing pulled pork this weekend that the receipe calls for brining, using cranberry & apple juice, with a select few seasonings added, then it marinates for several hours. Right before it goes on the cooker it gets injected with cranberry juice. It is from the receipe section off this site. I bet it will taste as good as it sounds. Anyone tried this receipe out yet?

jminion · 07-29-2004, 03:46 PM

Brinning a piece meat as big as butts takes a couple to three days to do the job, I would suggest on the marinade recipes to get everything as fine as possible and inject from the beginning, will be more effective. Several hours will not penetrate much.

midnight · 07-29-2004, 04:58 PM

Quote:

Originally Posted by jminion

I brine for a particular flavor but as far a moisture is concerned that is a function of pulling the meat off the cooker at the correct internal temp (brinning does give you a safety margin).

Thats the way I feel about brining. It can add flavor but IMHO won't add an more moisture to a piece of meat if the meat is cooked right to begin with.

Thats why I don't do beer can chickens anymore, my smoked chickens laying breast down in the dera come out just as juicy or juicyer (sp).
When I put a temp probe in the chickens and pull it out, juice will squirt 6 inches out of the hole like a mini garden hose. However if your brining to get a certain flavor....well then I could see doing that.

The real reason I stoped doing beer can chickens was that I couldn't get the darn chicken inside the beer can!!

07-29-2004, 03:26 AM	#1
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Brining Do you fellas brine chicken for smoking or grilling or both? Planning on throwing a couple of birds on this weekend and I've never brined before. In the past I've always injected before smoking. Turned out pretty darn good but the skin was always rubbers and inedible. Maybe that's a good thing, helps keep the cholesterol intake down! __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

07-29-2004, 07:31 AM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I moved this from Woodpile Neil You'll get better answers here. There is also a thread on brining in the past day or two, either here or I think in the Competition thread under "Thighs" topic. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

07-29-2004, 08:03 AM	#3
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	If you are smoking always brine. Did I say always brine? Cause I meant to say always brine. Helps make that chicken moist and juicy.mmmm. KOSHER salt in that brine. __________________ Greg American Picker Blog

07-29-2004, 09:01 AM	#4
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX	Brine, definitely brine. There's brine recipes running around here somewheres. Brining also allows you to add in Special Flavorings to the chicken. Check out the syrup thread for some ideas. But don't forget to brine. __________________ This Space Left Intentionally Blank

07-29-2004, 10:19 AM	#5
midnight Full Fledged Farker Join Date: 10-17-03 Location: small town South Dakota Name/Nickname : Todd	Sorry to disagree guys, but the only thing I ever brine is salmon. If you want a crisper skin just increase your temp a little. No bird of mine will ever touch a brine, but I do inject my turkeys. __________________ Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera.

07-29-2004, 10:22 AM	#6
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	Last time I cooked for a bunch of people was the first time I did not brine. I just didn't have the time. ( that or I was too drunk and forgot). Everybody liked it, but I could tell an absolute difference. It was way dryer than any other bird parts I had done. __________________ Greg American Picker Blog

07-29-2004, 10:28 AM	#7
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	I have never brined either. Inject all the time, never brined though. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

07-29-2004, 10:56 AM	#8
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA	I brine for a particular flavor but as far a moisture is concerned that is a function of pulling the meat off the cooker at the correct internal temp (brinning does give you a safety margin). __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

07-29-2004, 02:21 PM	#11
mook Full Fledged Farker Join Date: 04-01-04 Location: Los Angeles, CA	Brine, brine, brine!!!!!! At least for smoking. I smoked 16 thighs on the same grate on a WSM at our last comp. 8 brined for an 2 hours in a simple kosher salt and brown sugar brine. 8 not brined at all. The brined pieces were definitely more moist and tasty. We did have some folks taste both without knowing the cooking condtions, and everyone agreed that the brined bird was hands down better. Also skin was nice and crisp. Kicked the fire up 50 degrees for the last 10 minutes. __________________ CB Bandera w/nameplate mod, 20 gallon barrel pit Weber Gold Kettle, and WSM's.

07-29-2004, 03:21 PM	#13
markbet Full Fledged Farker Join Date: 06-22-04 Location: Wichita, KS.	I am doing pulled pork this weekend that the receipe calls for brining, using cranberry & apple juice, with a select few seasonings added, then it marinates for several hours. Right before it goes on the cooker it gets injected with cranberry juice. It is from the receipe section off this site. I bet it will taste as good as it sounds. Anyone tried this receipe out yet? __________________ Mark-Wichita, KS. - Traeger Lil Tex Grill -Used to have a Bandera stick burner. (been put out to pasture)

07-29-2004, 03:46 PM	#14
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA	Brinning a piece meat as big as butts takes a couple to three days to do the job, I would suggest on the marinade recipes to get everything as fine as possible and inject from the beginning, will be more effective. Several hours will not penetrate much. __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

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