Brining Questions

Discussion in 'Poultry' started by keny, Nov 25, 2009.

  1. keny

    keny Fire Starter

    I'm using Jeff Phillips' brining recipe and procedure from the Smoking Meat website, and in his instructions, he sounds like he pours his brine right from the stove-warm-onto his bird. Is that correct, or am I misunderstood? Does the brine need to be cold before adding the bird? Is it ok to refrigerate the bird AFTER brining until you're ready to cook? If so, how long is too long?
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Personally I cool my brine before addin the bird. After brinin you can (dependin on how much salt the brine has) rinse the bird an wrap in plastic wrap overnight. I wouldn't go no longer then that.
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Yeah, I would definately chill that brine first. Maybe Jeff doesn't, but I wouldn't think that would be a good idea.
  4. fire it up

    fire it up Smoking Guru OTBS Member

    I'm sure Jeff wouldn't ever pour a hot brine right onto a bird, most likely the wording made it seem like that was happening but I'm positive he didn't mean that.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    No cool the brine before you put the bird into it. Thats not good to but a cold bird into a hot brine it will start cooking it.

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