Brining thighs, how long? - Page 2

HookedonSmoke · 11-29-2012, 08:58 AM

Interesting read...thanks!

cpw · 11-29-2012, 09:25 AM

Quote:

Originally Posted by glenntm

We use the Game Changer from Oakridge. 4-5 hours on brine time.

Quote:

Originally Posted by southernstyle

Cant go wrong with game changer. I leave mine for 5 hrs. The moisture is awesome

are you using full strength for this amount of time?

glenntm · 11-29-2012, 09:34 AM

Quote:

Originally Posted by cpw

are you using full strength for this amount of time?

No, you can use full strength for 1-2 hours but I prefer a longer brine. We cut it back to about 1/4. We are very happy with the results, but have had to use full strength before and had good results.

cpw · 11-29-2012, 09:55 AM

Quote:

Originally Posted by glenntm

No, you can use full strength for 1-2 hours but I prefer a longer brine. We cut it back to about 1/4. We are very happy with the results, but have had to use full strength before and had good results.

Sounds great. I used it the free sample he gave out awhile back, but it was just to try out. I just ordered another pack that I plan on using for competitions.

hogzgonewild · 11-29-2012, 02:22 PM

We brine our thighs in Kosmo's Chicken soak for 3 hours tops. I cooked with another team this year the weekend after we received our 180 in chicken and we accidently put the chicken into the brine for 12 hours.

The chicken skins absorbed so much liquid that they literally burst like popcorn in the smoker. It was like they disappeared.

kcmike · 11-29-2012, 03:30 PM

Quote:

Originally Posted by HookedonSmoke

When making a brine is it best to use kosher salt or iodized table salt?

We use fine Sea Salt in our Game Changer brine, but if you don't have that and you're making your own, I would use Kosher.

smoke-n-my-i's · 11-29-2012, 04:43 PM

It is NOT just how long....

I too use Oakridge game changer and love it.

It depends on how you mix it. I have done it full strength and half strength. The directions and estimated time are on the bags....

The last time, I used full strength and let them (thighs) soak for 5 hrs... turned out GREAT...

And thanks for the reminder, it is almost time to order again....

QTEX · 11-29-2012, 10:42 PM

Quote:

Originally Posted by hogzgonewild

We brine our thighs in Kosmo's Chicken soak for 3 hours tops. I cooked with another team this year the weekend after we received our 180 in chicken and we accidently put the chicken into the brine for 12 hours.

The chicken skins absorbed so much liquid that they literally burst like popcorn in the smoker. It was like they disappeared.

Thats very interesting, I've brined halves in KCS overnight for 8 -10 hours and never had any thing like that happen.

JS-TX · 11-30-2012, 12:41 AM

They say an hour per pound, but I've never had a problem going twice that.

southernstyle · 11-30-2012, 06:02 AM

Quote:

Originally Posted by cpw

are you using full strength for this amount of time?

I mix it full strength.

Wager · 11-30-2012, 07:10 AM

here's another question about timing. do you think the brine would still be effective if you brined the day before and let them air dry overnight? would that impact the effectiveness of the brine? or do you need to brine and then on the cooker right out of the brine?

kcmike · 11-30-2012, 09:42 AM

Quote:

Originally Posted by Wager

here's another question about timing. do you think the brine would still be effective if you brined the day before and let them air dry overnight? would that impact the effectiveness of the brine? or do you need to brine and then on the cooker right out of the brine?

I've done it both ways and not noticed any difference (they both work great).

Big George's BBQ · 11-30-2012, 11:23 AM

Great info here Thanks

Shiz-Nit · 11-30-2012, 02:15 PM

Can you inject the oakridge brine product like some of the other big name products like butchers? and get the same results?

kcmike · 11-30-2012, 03:22 PM

Quote:

Originally Posted by Shiz-Nit

Can you inject the oakridge brine product like some of the other big name products like butchers? and get the same results?

The short answer is: Yes, you can.

However, I don't inject chicken thighs. They are small enough, the brine gets in there very easily without needing to inject.

Pork Butts are a different story. I highly recommend injecting them with Game Changer at full strength mixed with apple juice and ginger ale in a 50/50 ratio instead of water. I try to get at least 10-12 ounces into each butt.

Here's the process:

Trim your butts like you usually do.
Coat HEAVILY with our Comp or Secret Weapon rub.
Cover butt tightly in two layers of plastic wrap.
Then inject down through the plastic wrap until the butt can't take no more.
Rest in fridge or cooler for at least 8 hours.

11-29-2012, 04:43 PM	#22
smoke-n-my-i's is One Chatty Farker Join Date: 08-27-07 Location: Eustis, FL	It is NOT just how long.... I too use Oakridge game changer and love it. It depends on how you mix it. I have done it full strength and half strength. The directions and estimated time are on the bags.... The last time, I used full strength and let them (thighs) soak for 5 hrs... turned out GREAT... And thanks for the reminder, it is almost time to order again.... __________________ KCBS Member Smoke-N-My-I's Competition BBQ Team 2 Chargriller SuperPros with SFB's(retired) 2 UGLY drum smokers Weber 22 1/2" & 18 1/2" Kettle Super fast RED Thermapen Screaming fast ORANGE Thermapen KCBS Certified Table Captain KCBS Certified Judge

11-30-2012, 11:23 AM	#28
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Great info here Thanks __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-30-2012, 02:15 PM	#29
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	Can you inject the oakridge brine product like some of the other big name products like butchers? and get the same results? __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

11-29-2012, 08:58 AM	#16
HookedonSmoke Knows what a fatty is. Join Date: 10-29-12 Location: Mocksville, NC	Interesting read...thanks!

11-29-2012, 02:22 PM	#20
hogzgonewild Full Fledged Farker Join Date: 08-26-11 Location: Douglasville, GA	We brine our thighs in Kosmo's Chicken soak for 3 hours tops. I cooked with another team this year the weekend after we received our 180 in chicken and we accidently put the chicken into the brine for 12 hours. The chicken skins absorbed so much liquid that they literally burst like popcorn in the smoker. It was like they disappeared.

11-30-2012, 12:41 AM	#24
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	They say an hour per pound, but I've never had a problem going twice that.

11-30-2012, 07:10 AM	#26
Wager Full Fledged Farker Join Date: 02-20-08 Location: Charlotte, NC	here's another question about timing. do you think the brine would still be effective if you brined the day before and let them air dry overnight? would that impact the effectiveness of the brine? or do you need to brine and then on the cooker right out of the brine?