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Unread 01-17-2013, 08:26 PM   #1
Erin
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Default Do you get less smoke flavor when you brine????

Hello My Wise Brethren,
I have brined pork, chicken and turkey (all on different dates), smoked 'em for 2 hrs and turn it up to finish. Each time that I have brined I have noticed very little smoke flavor comes through. However, when I don't use brine.... when I just use smoke for two hours, 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 of the brining process?
Thanks,
Erin
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Unread 01-17-2013, 08:28 PM   #2
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I regularly brine fowl, most recently earlier this week (chicken.) I have not noticed any difference in smoke flavor.
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Unread 01-17-2013, 08:41 PM   #3
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I haven't noticed that myself, and I brine chix a lot. Might be an interesting side-by-side comparison, not to mention delicious.
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Unread 01-17-2013, 08:58 PM   #4
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A brine your just exchanging the juices in the meat for what the brine is made up of through Osmosis. I have done turkeys chicken and deer(attempting to add some moisture and it did with flavor) and it never affected the smoke flavor.

Tell me more about your brine please.
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Unread 01-17-2013, 09:48 PM   #5
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Duplicate threads?


I've not noticed this issue. I brine poultry a LOT too.
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Unread 01-17-2013, 09:54 PM   #6
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Might want to try dry brining. Not to completely derail the thread, but it's less mess and imparts quite a bit of flavor using the juices already within the bird. Might also change the smoke reaction going on? (No idea, never experienced your problem).
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