To Brine Poultry Or Not. Interesting Read!!! - Page 2

mbshop · 11-07-2012, 11:18 PM

i brined once. didn't like it. so i just cook the bird with some herb butter under the skin, s&p on the outside and in the cavity and some smoke. thats it. that lets me and others to add whatever if wanted without overwhelming the whole bird.
again, i ice down the breasts first and always have very juicy breast meat.

NickTheGreat · 11-08-2012, 09:05 AM

Nice read. Thanks a lot

dano · 11-08-2012, 09:59 AM

I like to wet brine like for the same reason as others have stated. If you add the right mix of salt and spices it does the trick just fine.

deguerre · 11-08-2012, 12:24 PM

I've never brined. Marinated cut pieces overnight or longer yes, but no brining.

Lion Bout The Q · 11-08-2012, 04:48 PM

Always with whole chickens and sometimes with turkeys I make a mix 50/50 sprite and BH TR and stretch skin away from the meat and poor what ever I can get in. Makes for the moistest bird and the flavor is great. Not sweet.

Cloudsmoker · 11-08-2012, 05:23 PM

Well - I generally brine, but probably for another wrong reason. I find the bird is more forgiving in terms of getting the dark meat cooked well without over-cooking the white meat.

11-07-2012, 11:18 PM	#16
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	i brined once. didn't like it. so i just cook the bird with some herb butter under the skin, s&p on the outside and in the cavity and some smoke. thats it. that lets me and others to add whatever if wanted without overwhelming the whole bird. again, i ice down the breasts first and always have very juicy breast meat. __________________ george spam, can't live without it

11-08-2012, 09:05 AM	#17
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	Nice read. Thanks a lot __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

11-08-2012, 12:24 PM	#19
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I've never brined. Marinated cut pieces overnight or longer yes, but no brining. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-08-2012, 05:23 PM	#21
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	Well - I generally brine, but probably for another wrong reason. I find the bird is more forgiving in terms of getting the dark meat cooked well without over-cooking the white meat. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

11-08-2012, 09:59 AM	#18
dano is one Smokin' Farker Join Date: 02-09-11 Location: Audubon, PA	I like to wet brine like for the same reason as others have stated. If you add the right mix of salt and spices it does the trick just fine.

11-08-2012, 04:48 PM	#20
Lion Bout The Q Full Fledged Farker Join Date: 09-02-08 Location: Pittsfield Il	Always with whole chickens and sometimes with turkeys I make a mix 50/50 sprite and BH TR and stretch skin away from the meat and poor what ever I can get in. Makes for the moistest bird and the flavor is great. Not sweet.