Brine and marinade?

Discussion in 'Poultry' started by goat4444, Mar 16, 2010.

  1. goat4444

    goat4444 Fire Starter

    Can i brine chicken for 4 hours with one cup salt 1 gallon water ,rinse it well with fresh water and than marinade it for 12 more in mojo,i also want to put on cajun seasoning and inject cajun injection, is this to much?
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    For starters I'm not sure that 4 hrs. is long enough for a brine to do any good. Usually people brine overnight, but there may be somebody that could answer that better.

    Personally I would would just do the marinade and skip the brine. As for injecting as well.... not sure... if the marinade and injection are both strong they could very well overpower the bird. Maybe start with just one or the other and see how you like it, then try the combo. It will give you a base line to compare to.

    Also I learned the hard way.... inject at least 8 hrs. before you plan on smoking. Made a wonderfull chipoltle and fresh citrus injection, injected it into a pork butt, and immediately put on the smoker. I did not get very much flavor at all [​IMG]. Then after reading a bit more realized I needed to let the injection work its way through the meat first. Oh well one more excuse to fire up the smoker! [​IMG]
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    My take is do either or.. Brine for at least 8 hours if you want to brine, then rub and smoke.

    If you want to inject, then it depends on what pieces your injecting as to how much time to sit. Dark meat tends to absorb flavor faster. 2 to 4 hours is fine. breast pieces take longer.. 6 to 8 hours minimum to absorb the injection well..

    Just my opinion..
  4. chefrob

    chefrob Master of the Pit OTBS Member

    i do short brines only.............then a short marinade. i like the taste of the meat, for me marinades are to enhance. 4 hrs is fine but just watch yer salt after that.
  5. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    For me a cup of K -salt to a cup of sugar to a gal or more of water for the brine. then if you want to tweek it for flavor add what ever in it for chickens.
  6. wingman

    wingman Smoking Fanatic SMF Premier Member

    As mentioned above Salt & Brown sugar to a gallon of water for brinne and brining takes much more then 4 hours. I mostly let meats soak over night.

    A far as the marinade and injecting.. Everyone will have a diffrece in opinion. I'm of the mindset if you think of it. try it! Maybe not when company is coming over as that might not be the best time to experiment. That said I would try it and variations of it. After all you have the rest of your life to perfect it right? [​IMG]
  7. promisekeeper

    promisekeeper Fire Starter

    I'm new to smoking and haven't done one this way, but I do brine and then deep fry. I've found that you can add whatever spices you want (Rosemary and garlic are my faves) to the brine and it will flavor it nicely!

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