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Win nut
03-15-2015, 06:12 PM
I have cooked chicken a few times on my smoker, the outside has good flavor but the inside is bland. Will brining fix this problem? I was going to try the Alton Brown turkey brine I found on YouTube. Any other suggestions? I could inject, too.

Ol'Joe
03-15-2015, 06:33 PM
We normally just brine chicken, basic salt, sugar, water, any brine will help the moisture of your chicks.

Ribeye Republic
03-15-2015, 06:58 PM
I used to brine with Oakridge BBQ brine. It is great. Tried injecting with Butchers Bird Booster yesterday and it was even better than brine. Very juicy and flavorful.

Sausage Warrior
03-15-2015, 06:59 PM
No reason to brine and inject.One or the other. Ol'Joe got it right. I'll try that injection though Ribeye

Sausage Warrior
03-15-2015, 07:04 PM
On second thought after looking at the price of that brine - Jezz, Rockeeller that's bloody expensive.

tish
03-15-2015, 07:08 PM
Dry brining takes the salt and whatever aromatics and seasonings you use on the outside and draws the taste to the inside of the meat. If you've never tried it, check it out.