Brine Question

tumpedover · 11-19-2006, 09:51 PM

I normally don't brine my birds...then again I don't normally do birds..more of a four legged animal kinda guy... But anyhoooo... If you brine a turkey ,should or do you still rub with spice rub before smoking, or is the brine enough seasoning??..I know this may depend on the brine ,but generally what do y'all do ??
John

MilitantSquatter · 11-19-2006, 09:53 PM

Definitely rub in addition to the brine.. it will not interfere, only enhance.

Just be sure to keep a close eye for the amount of salt you use in the brine. Especially if the rub has a high salt content as well.

tumpedover · 11-19-2006, 09:54 PM

brine and rub for birds??

Plowboy · 11-19-2006, 09:54 PM

I've brined with just kosher salt, sugar and water. I've brined with fruit juice and salt. After the brine, I'll inject and rub. I use a low salt injection and rub since I've brined with salt already.

Plowboy · 11-19-2006, 09:55 PM

Quote:

Originally Posted by MilitantSquatter

Definitely rub in addition to the brine.. it will not interfere, only enhance.

Just be sure to keep a close eye for the amount of salt you use in the brine. Especially if the rub has a high salt content as well.

What he said.

tumpedover · 11-19-2006, 09:56 PM

tnks,
John

Ron_L · 11-20-2006, 08:23 AM

Here's a very good turkey brine. After the brining I rinse thoroughly, let the bird air dry and then add my rub. Almost any rub will work with this brine, but I have used Texas Rib Rangers Rosemary Seasoning and it came out great. It's basically rosemary, garlic and a few other things.

Q_Egg · 11-20-2006, 08:41 AM

Great sounding brine Ron ! I saved it and will try next turkey cook. Rosemary seasoning sounds good as well.

RichardF · 11-20-2006, 10:51 AM

I like to brine/marinate in a base of Dr. Pepper/water that has kosher salt, lemon pepper and sugar added. After rinsing and then some air-dry time, I keep it simple by coating it with olive oil and sprinkling with salt and pepper (OO and S&P inside and out). I inject the turkey with any one of the various bottled raspberry salad dressings that I strain to remove the solids. During the cooking process I will spray periodically with a fruit juice.

JohnMcD348 · 11-20-2006, 11:38 AM

can anyone recommend a simple rub concoction for the turkey? I'm going to brine my first breast this week. I plan on just doing a simple brine, salt, sugar, water. Smoking it with apple wood chunks in my WSM.

Wine & Swine · 11-20-2006, 11:49 AM

I make a regular rub (sugar, paprika, garlic & onion salt/powder, etc but use poultry seasoning as my flavoring agent). I love chilies but stay away from heat (especially with my mother in law) so I will use ancho as opposed to chiplotle (nice flavor barely any heat). I am doing a whole bird and will brine overnight (Tuesday-Wednesday in a pretty standard brine) and remove Wednesday rinse and dry. On Thursday AM I will rub compund butter under the skin (with garlic, ginger and seasonings) and dry rub the outside. On the wife's orders I am going to oven roast the bird.

ghostrider · 11-20-2006, 12:22 PM

Quote:

Originally Posted by RichardF

I like to brine/marinate in a base of Dr. Pepper/water that has kosher salt, lemon pepper and sugar added. After rinsing and then some air-dry time, I keep it simple by coating it with olive oil and sprinkling with salt and pepper (OO and S&P inside and out). I inject the turkey with any one of the various bottled raspberry salad dressings that I strain to remove the solids. During the cooking process I will spray periodically with a fruit juice.

you brine it in dr peper for how long?

ghostrider · 11-20-2006, 12:50 PM

i used a cup of salt is this too much?

Bigmista · 11-20-2006, 01:28 PM

Quote:

Originally Posted by JohnMcD348

can anyone recommend a simple rub concoction for the turkey? I'm going to brine my first breast this week. I plan on just doing a simple brine, salt, sugar, water. Smoking it with apple wood chunks in my WSM.

Salt
Pepper
garlic powder
cayenne (just a little)
poultry seasoning (usually majoram, thyme, rosemary, sage and oregano or basil)

Simple rub that will do wonders for your bird.

RichardF · 11-20-2006, 01:41 PM

Quote:

Originally Posted by ghostrider

you brine it in dr peper for how long?

Brine (24 hr.s +/-) in the frig, marinate (3 or 4 hr's) if it's on the counter-top. I use a 2-liter bottle of the Dr. P, and then add water as needed, depending on what I put the bird in. for parts, I don't use water if I'm marinating, but do add the same salad dressing i inject to the mainate, and cut down/eliminate the extra salt and sugar.

11-19-2006, 09:51 PM	#1
tumpedover is one Smokin' Farker Join Date: 10-21-06 Location: Odessa WEST TEXAS Downloads: 0 Uploads: 0	Brine Question I normally don't brine my birds...then again I don't normally do birds..more of a four legged animal kinda guy... But anyhoooo... If you brine a turkey ,should or do you still rub with spice rub before smoking, or is the brine enough seasoning??..I know this may depend on the brine ,but generally what do y'all do ?? John __________________ [B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B]

11-19-2006, 09:53 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC Downloads: 0 Uploads: 0	Definitely rub in addition to the brine.. it will not interfere, only enhance. Just be sure to keep a close eye for the amount of salt you use in the brine. Especially if the rub has a high salt content as well. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

11-19-2006, 09:54 PM	#3
tumpedover is one Smokin' Farker Join Date: 10-21-06 Location: Odessa WEST TEXAS Downloads: 0 Uploads: 0	any suggestions brine and rub for birds?? __________________ [B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B]

11-19-2006, 09:54 PM	#4
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	I've brined with just kosher salt, sugar and water. I've brined with fruit juice and salt. After the brine, I'll inject and rub. I use a low salt injection and rub since I've brined with salt already. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

11-19-2006, 09:56 PM	#6
tumpedover is one Smokin' Farker Join Date: 10-21-06 Location: Odessa WEST TEXAS Downloads: 0 Uploads: 0	Gracias tnks, John __________________ [B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B]

11-20-2006, 08:23 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Here's a very good turkey brine. After the brining I rinse thoroughly, let the bird air dry and then add my rub. Almost any rub will work with this brine, but I have used Texas Rib Rangers Rosemary Seasoning and it came out great. It's basically rosemary, garlic and a few other things. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

11-20-2006, 08:41 AM	#8
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT Downloads: 0 Uploads: 0	Great sounding brine Ron ! I saved it and will try next turkey cook. Rosemary seasoning sounds good as well. __________________ Tom B. aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser CB Bandera .. hooked me Traeger Texas 075 spoiled me

11-20-2006, 10:51 AM	#9
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	I like to brine/marinate in a base of Dr. Pepper/water that has kosher salt, lemon pepper and sugar added. After rinsing and then some air-dry time, I keep it simple by coating it with olive oil and sprinkling with salt and pepper (OO and S&P inside and out). I inject the turkey with any one of the various bottled raspberry salad dressings that I strain to remove the solids. During the cooking process I will spray periodically with a fruit juice. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

11-20-2006, 11:38 AM	#10
JohnMcD348 is One Chatty Farker Join Date: 01-27-05 Location: Lakeland, FL Downloads: 0 Uploads: 0	can anyone recommend a simple rub concoction for the turkey? I'm going to brine my first breast this week. I plan on just doing a simple brine, salt, sugar, water. Smoking it with apple wood chunks in my WSM. __________________ JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians

11-20-2006, 11:49 AM	#11
Wine & Swine Full Fledged Farker Join Date: 08-23-06 Location: Garden City, NY Downloads: 0 Uploads: 0	I make a regular rub (sugar, paprika, garlic & onion salt/powder, etc but use poultry seasoning as my flavoring agent). I love chilies but stay away from heat (especially with my mother in law) so I will use ancho as opposed to chiplotle (nice flavor barely any heat). I am doing a whole bird and will brine overnight (Tuesday-Wednesday in a pretty standard brine) and remove Wednesday rinse and dry. On Thursday AM I will rub compund butter under the skin (with garlic, ginger and seasonings) and dry rub the outside. On the wife's orders I am going to oven roast the bird.

11-20-2006, 12:50 PM	#13
ghostrider On the road to being a farker Join Date: 11-18-06 Location: Angleton TX Downloads: 0 Uploads: 0	i used a cup of salt is this too much? __________________ smoking is good for your health! Dr pepper Cooking master!!! What came first? The fatty or The Human?

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