Wash the brine off your bird!

[Coldholler]

I failed to do this after brining a chicken overnight. At first, it tasted great, then, the salt started to hit. When I made soup out of the carcass, it was inedible. The tragedy is that the smoke flavor and juiciness was superbe...

:mmph:

[colonel00]

That sucks. I almost wonder if you brined too long. I say this because the internal carcus would not be affected by a simple rinsing of the meat after the brine. How long did you brine it and what brine recipe did you use?

[V-wiz]

Might have used too much salt? :(

[Coldholler]

I used lots of salt (2 cups for a gallon), and I brined it overnight. :oops:

Too much and too long?

[Carnivorous Endeavors BBQ]

Coldholler,

Here is some good info on brining
http://www.edinformatics.com/math_science/science_of_cooking/brining.htm

[Bbqin fool]

I only use 1/4 cup kosher salt per gallon water

[Coldholler]

Coldholler,

Here is some good info on brining
http://www.edinformatics.com/math_science/science_of_cooking/brining.htm

Thanks -- that's extremely helpful, especially the table. I wasn't too far off, but I should have added the sugar, and I went waaaay over the max time of 8 hours.

[caseydog]

That's a lot of salt. I never rinse after an overnight brine, and the flavor is just right. I think you just used way too much salt.

I use k-salt, raw sugar, and fresh herbs from my garden to make my brine. You can taste the herbs in the finished chicken.

CD