Brine Help?

Discussion in 'Poultry' started by bigpinkoak, Mar 5, 2011.

  1. bigpinkoak

    bigpinkoak Newbie

    Got 4 chickens in apple cider and kosher salt brine for about an hour now and I have been called to the hospital. I was going to brine for about 4 to 5 hours, but I could be at the hospital for about 8 to 10.  Any suggestions on what to do?  I have to leave in 2 hours and won't be able to start smoking until I get back.
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I don't know how much salt you have in your brine but mine uses a fair amount and I always brine mine over night so I would think you would be fine to leave them in until you get back.
     
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I usually brine poultry for up to 12 hours with no problems sometimes over night

    I think another 8-10 hours will be fine

    just be sure and rinse well before you smoke to be sure they arent too salty
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Bigpinkoak, if it were me,I'd take them out and do the brine when you get back.[​IMG]

    I feel they would be too salty in for 8 hrs,(or whatever)

    You'll probably get others in a bit,so sit back andsee what kind of answers you get[​IMG]

    Have fun and remember to,
     
  5. porked

    porked Smoking Fanatic

    I always brine overnight, never had a problem. I would just make sure you rinse them off well, perhaps let them sit in some clean water for an hour and you should be good to go.
     
  6. venture

    venture Smoking Guru OTBS Member

    Assuming you are doing the brine in the fridge, you will be fine.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree overnight would be ok. Just soak in water for an hour or so like Porked said, before you smoke them.
     
  8. Howdy,

    I have been brinning mine for about 12 to 14 hours, no prob's here. Make sure to rinse well and good luck.

    I use 1 cup kosher salt and 1/2 cup sugar to a gallan of water. Always taste great.
     

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