Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 03-04-2013, 04:49 PM   #1
On the road to being a farker
Join Date: 01-14-13
Location: Oskaloosa, IA
Default Chicken Brine

Anyone have a good brine for chicken they would likke to share? Plan on smoking a couple halves of chicken this weekend. I usually use a pretty basic brine..
jhuyser is offline   Reply With Quote

Old 03-04-2013, 04:58 PM   #2
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY
Default Re: Chicken Brine

Lipton's onion soup mix.

Sent from my Android phone.
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed]
[COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] |
BobM is offline   Reply With Quote

Old 03-04-2013, 05:09 PM   #3
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

1 Gallon H20
.75 Cup Kosher Salt
2/3 Cup Sugar
.75 Cup Soy Sauce
1 teaspoon tarragon, thyme and black pepper
¼ cup olive oil
1 Lemon (squeeze in juice and toss the lemon haves in)

Add half the water to a non reactive pot bring to a boil – mix the ingredients and simmer for 10+ minutes. Pour the other half gallon in and let come to room temp.
John Bowen is offline   Reply With Quote

Old 03-04-2013, 05:25 PM   #4
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Poultry Brine

1 gal water
1.5 cup Kosher salt
1/2 cup white vinegar
3 Tbl brown sugar
1 tbl pickle spice
1 tsp black pepper
1 tsp Allspice
1 tsp garlic powder
1 tsp tarragon

Heat the water bring to a low simmer add salt & sugar once dissolved remove from heat add the spices once it has cooled ad the vinegar brine 1 hr LB
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote

Old 03-04-2013, 06:01 PM   #5
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio

Patio Daddio's brine.
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote

Thanks from:--->
Old 03-04-2013, 06:16 PM   #6
Full Fledged Farker
beercuer's Avatar
Join Date: 02-28-13
Location: Riverside, CA

Another possible alternative is the Cornell chicken recipe. It is widely acclaimed and highly esteemed, especially those of us who Q. I still need to get clear on what links I can or cannot post, but if you Google it, you'll find it.
Got beer???
beercuer is offline   Reply With Quote

Old 03-04-2013, 07:50 PM   #7
Knows what a fatty is.
wolfkeg's Avatar
Join Date: 02-06-13
Location: Salisbury, NC

I have used this recipe from Micheal Ruhlman's charcuterie book and could not believe how flavorful and moist it turned out. Not sure about the protocol for listing a published recipe so i guess I will give the basics. The est can be modified to your personal taste.
1 gallon h2o
1 cup salt
1/2 cup sugar
Herbs, veggies, desired citrus
boil, cool, soak 12 hrs.

Dry and let set uncovered in fridge for a few hrs. Pellicle that forms will take smoke better. I usually cook @ around 300 to 375 depending on how smoky I want it.

Mods. Please delete if this was not referenced properly. I'm a newbie here.
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote

Old 03-04-2013, 08:34 PM   #8
Full Fledged Farker

plowin-fire's Avatar
Join Date: 04-26-11
Location: Beresford, SD

I use oakridge game changer brine. Pretty darn good and compliments their rubs nicely.
B & T's BBQ and Catering
Humphrey's B.A.S. and Cubed Beast, XL BGE, UDS, and 2 Weber Kettles . At your service...
plowin-fire is offline   Reply With Quote

Thanks from:--->
Old 03-04-2013, 08:42 PM   #9
On the road to being a farker
Join Date: 06-19-12
Location: Warner Robins , Ga

Appropriate levels of salt & sugar to water volume and a good ole bag of crab boil
Primo XL Oval/80 gal Big Pappa Drum/Pit Barrel Cooker/ Assassin 28
SimcoBBQ is offline   Reply With Quote

Old 03-04-2013, 09:11 PM   #10
somebody shut me the fark up.

Wampus's Avatar
Join Date: 06-05-09
Location: Mooresville, IN

Originally Posted by Yellowhair42 View Post
Patio Daddio's brine.

I usually do a simple brine and just add some citrus and brown sugar ilo white sugar, which is PRETTY MUCH Patio Daddio's brine.

My go to chicken brine is:
1 gallon water
1 cup salt
1/2 C sugar
1 palm full of whole peppercorns

Sometimes I substitute brown sugar for the white sugar.
Sometimes I cut and squeeze a couple of lemons or a couple of oranges or one of each.
Sometimes I'll add a few nice shakes of rub.
Sometimes I'll throw in a few crushed cloves of garlic.
Big JT's Smokin' BBQ Competition Team

"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote

Old 03-04-2013, 09:17 PM   #11
Babbling Farker

leanza's Avatar
Join Date: 05-26-07
Location: Southern California

Patio Daddio's brine is famous around here and for good reason. I am a Pre-Salt, brine kinda guy, because of the ease and many other reasons. Brineing poultry is a must with me.
leanza is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:57 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.