chicken brine

Discussion in 'Poultry' started by lovetosmoke, Aug 12, 2008.

  1. I had a 70 year old man tell me a good salt brine for chicken is, that you add enough canning salt to float an egg. I am going to do about 40 chicken breasts for a friends party. The older gentlemen told me to brine them overnight. Is this to long?
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    For just chicken breasts I'd say overnight is too long. For a large whole bird or a smal turkey yes it is fine. For breasts, I'd limit it to 4 hours.
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    ^^^^^^ What he said!! [​IMG]
  4. Does this sound like to much salt in the brine? It does to me
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Basic brine.....
    1 gallon water
    1 cup of salt
    1 cup of sugar
    add anything you like from there! [​IMG]
  6. jack2u2

    jack2u2 Smoke Blower

    Brining helps, but remember that a lot of the chicken you buy is already injected with different "solutions", which contain salt, etc. I concern myself with the finishing temp more than brining (although I do brine on ocassion).
  7. superdave

    superdave Smoking Fanatic

    Garlic, tarragon, bay leaf, Italian Seasoning all make good additions to the brine for flavor.
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    That's an old brine recipe fer sure, but ya don't need that much salt anymore. Here be one I use:

    Slaughterhouse Poultry Brine
    1 1/2 Gal Water
    1/2 C Salt
    1/2 C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice
    2 tsp Celery Salt

    Fer a Spritz:

    Slaughterhouse Spritz
    8 oz Apple Cider
    6 oz Water
    4 oz Whiskey
    2 oz Cider Vinegar

    A fine brine as is, er modifiy ta yer likin. The spritz heps with the skin an give a nice sheen ta the chicken. Use it if ya like.
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I've used the slaughterhouse brine (not the injection) for my poultry ever since smoking birds and it's awesome. People that have tried the meat state they can taste the spices in the brine. Good luck!
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    here is the brine i use...........if using a turkey, i also inject with this brine

    1/2 jar molasses.....non sulphur kind
    1 cup brown sugar
    3 Tbs Kosher salt
    1 Tbs freshly ground c u m i n
    heat above ingrediants till sugar disovles
    put into a large container
    add two trays of ice
    let come to room temp
    Add meat
    Add cold water until meat is covered
  11. How long do you normally put chicken breasts in your slaughterhouse poultry brine?
  12. How long to brine and what does the spritz do and when and how long do ya do it? is 8 hours enough time?
  13. woodchucks

    woodchucks Smoke Blower

    I have a very easy brine for all the chickens and turkeys I do:

    1   Gallon water

    3/4 cup salt

    1   cup brown sugar

    1/4 W.shire sauce

    Brine over night for whole birds. Two to Fours hours for peices. After brining rinse well and add dry rub of choice.

    I like to keep things simple.   Happy Smokin.........

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