|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-17-2013, 09:31 PM | #1 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
|
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 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
|
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 ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
|
Thanks from:---> |
01-17-2013, 09:47 PM | #4 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
I haven't noticed brining affecting the smoke flavor.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
01-17-2013, 11:18 PM | #5 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
|
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. |
|
Thanks from:---> |
01-17-2013, 11:19 PM | #6 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
|
I do dry it off. Should I dry it off and then let it set in the fridge for awhile so it dries more?
__________________
Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen. |
|
01-17-2013, 11:25 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-17-2013, 11:26 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
01-17-2013, 11:26 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-17-2013, 11:28 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-17-2013, 11:29 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Well, that went well, can we delete the multiple posts?
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
01-17-2013, 11:52 PM | #12 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
|
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.
__________________
Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen. |
|
01-17-2013, 11:52 PM | #13 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
|
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 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
|
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 "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
|
Thread Tools | |
|
|