Advice on brining times

jrn · 12-13-2012, 08:12 PM

Hello all!

Looking for advice on brining times. Using a simple brine. Gallon of water, 1c Kosher salt, and 1c sugar with some rub. 8-10 drumsticks. I was thinking a couple of hours, maybe? What do you guys think? 1st time chicken briner! Thanks :)

fnbish · 12-13-2012, 08:57 PM

I'd even go upwards of 4hrs. Also you could probably half that recipe with that quantity of chicken. But that is the ratio of water/salt/sugar I use.

Bludawg · 12-13-2012, 10:13 PM

My rule is 1 hr per lb YMMV

caseydog · 12-13-2012, 10:26 PM

I brine my whole chickens overnight, then let them dry in the fridge until I am ready to cook. I have found that the brining process for chicken is pretty forgiving. If I go longer than planned, I don't notice any difference in the finished bird.

CD

PatioDaddio · 12-13-2012, 10:47 PM

My standard advice is 45 minutes per pound.

John

Wampus · 12-14-2012, 12:24 AM

I go 1-2 hours on chicken parts like wings, legs, thighs, etc.

Here's a chart I reference that's never steered me wrong:
http://www.virtualweberbullet.com/brining.html#howlong

jrn · 12-14-2012, 11:20 AM

Thanks guys!

12-13-2012, 08:12 PM	#1
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	Advice on brining times Hello all! Looking for advice on brining times. Using a simple brine. Gallon of water, 1c Kosher salt, and 1c sugar with some rub. 8-10 drumsticks. I was thinking a couple of hours, maybe? What do you guys think? 1st time chicken briner! Thanks :) __________________ UDS, mini wsm

12-13-2012, 08:57 PM	#2
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	I'd even go upwards of 4hrs. Also you could probably half that recipe with that quantity of chicken. But that is the ratio of water/salt/sugar I use. __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

12-13-2012, 10:13 PM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	My rule is 1 hr per lb YMMV __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-13-2012, 10:26 PM	#4
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I brine my whole chickens overnight, then let them dry in the fridge until I am ready to cook. I have found that the brining process for chicken is pretty forgiving. If I go longer than planned, I don't notice any difference in the finished bird. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

12-14-2012, 12:24 AM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	I go 1-2 hours on chicken parts like wings, legs, thighs, etc. Here's a chart I reference that's never steered me wrong: http://www.virtualweberbullet.com/brining.html#howlong __________________ 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

12-13-2012, 10:47 PM	#5
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho Downloads: 0 Uploads: 0	My standard advice is 45 minutes per pound. John

12-14-2012, 11:20 AM	#7
jrn Full Fledged Farker Join Date: 07-30-12 Location: Quitman, Ms Downloads: 0 Uploads: 0	Thanks guys! __________________ UDS, mini wsm