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Unread 10-31-2013, 07:24 PM   #1
Okie Sawbones
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Default Turkey, yes, but chicken? Do you brine before smoking?

Over the years, I have always brined a turkey before cooking, but never a chicken. How about you? FWIW, I tried a quick brine on a whole chicken today (4 hours), and it is still on the smoker, so I have formed no opinion yet. Always like to hear what others are happy with. Happy Halloween, you goblins.
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Unread 10-31-2013, 07:35 PM   #2
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I get birds that have been in the solution so i don't bother...and if you've seen my birds they're always dripping wet.

Nothing wrong with brining for different flavor profiles but i get way enough flavors just with rub under the skin.
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Unread 10-31-2013, 07:36 PM   #3
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I brine my whole chickens overnight before cooking them. I cook mine on the Weber kettle with a rotisserie kit at around 350, so it is not smoking. But, it works great that way, so should work well for smoking at a lower temp for a longer time.

I put fresh herbs in my brine, and I can really taste the herbs in the finished food.

Next time I cook chicken breasts, I plan to brine them, too.

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Unread 10-31-2013, 07:37 PM   #4
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Quote:
Originally Posted by Fwismoker View Post
I get birds that have been in the solution so i don't bother...and if you've seen my birds they're always dripping wet.

Nothing wrong with brining for different flavor profiles but i get way enough flavors just with rub under the skin.
I buy un-enhanced chicken. Brining enhance chicken might be a bit too salty.

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Unread 10-31-2013, 07:42 PM   #5
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best chicken I ever did was brined overnight
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Unread 10-31-2013, 07:48 PM   #6
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If it has feathers brine it
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Unread 10-31-2013, 08:10 PM   #7
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And then fry the feathers. Always brine myself.
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Unread 10-31-2013, 08:17 PM   #8
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I cook 16 or more fresh chickens a week and don't brine. The only time I have a problem with them being dry is when the get over cooked. I cook at about 300*F. I pull them off when the breast is 160*F and the thigh is 180*F.
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Unread 10-31-2013, 08:31 PM   #9
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We almost always brine our chickens for smoking. Then pat them dry and let them air dry in the fridge while the smoker comes up.
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Unread 10-31-2013, 08:31 PM   #10
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Hey, seriously, thanks for all of the replies. I pulled the chicken when the breast was 165. Maybe I am just imagining it, but the breasts sure were juicy. The thighs and legs were really juicy. The wife and I, and the three dogs all enjoyed the bird. I think I might continue with the quick brine for 4 hours. I used chicken broth, salt, onion powder and garlic powder in the brine, along with my own rub for the cooking. Yum.
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Unread 10-31-2013, 08:47 PM   #11
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I get non enhanced whole chicken and brine overnight.
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Unread 10-31-2013, 08:48 PM   #12
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If I'm doing a whole bird, I normally go with Road Side soak. It's just so good.
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Unread 11-01-2013, 09:18 AM   #13
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I always brine with Gatorade and a rub of my choice that day for at least four hours.
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Unread 11-01-2013, 12:50 PM   #14
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Quote:
Originally Posted by Wneill20 View Post
I always brine with Gatorade and a rub of my choice that day for at least four hours.
You serious Clark? Gatorade?
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Unread 11-01-2013, 02:32 PM   #15
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Quote:
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You serious Clark? Gatorade?
Yes, I use powdered Gatorade or Tang been doing it that way for a few years always turns out nice and moist. Look up the ingredients in either one and you will see why. Try it you may like it.
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