Chicken smoking question about a wet cure

Discussion in 'Poultry' started by mnfred, Apr 13, 2010.

  1. Hello all you guru smokers. I ran across a recipe that was for a whole chicken. In it they said to brine with the addition of instacure, pink salt, I am a little skeptical. Has anyone done this before? Any opinions would be greatly appreciated. I must say once again we have a smart group here. [​IMG]
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Here's a staple brine/spritz/injection recipe that's become an SMF Favorite, by Travcoman45 : Just remember to rinse the brine off before placing on the smoker, otherwise the salt content may be a tad higher than desired.

    Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
    1 ½ Gal Water
    ½ C Salt - Kosher
    ½ C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice (Louisiana Cajun Seasoning
    2 tsp Celery Seed

    Slaughterhouse Poultry Injection
    ½ Pkg Good Seasons Italian Dressing
    2 tsp Garlic Powder
    2 tsp Celery Seed
    2 TBS melted Butter (non salted
    2 C Apple Cider

    Slaughterhouse Spritz (Good fer everthin!)
    8 oz Apple Cider
    6 oz Water
    4 oz Whiskey
    2 oz Cider Vinegar

    I've not heard of using instacure in a brine recipe [​IMG]
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    The short answer is yes you can use the cure in your brine. I am not an expert on using cure in a brine but other people are I hope they can give you a few recipes to try. Or go with the one you have found already.
  4. In my very humble opinion.... Save yourself 24 hours. Skip the brine all together and do some beer can chickens. Every bit as juicy, just as tasty and about 90% less work.
  5. dionysus

    dionysus Meat Mopper OTBS Member

    Typically, a brine is a simple solution of salt and water plus optional flavorings. The brining process breaks down and extracts some of the proteins from the meat, which allows liquid to be absorbed into the turkey. When the poultry is cooked, the proteins coagulate, preventing the absorbed liquid from escaping; therefore, brining helps to ensure that the poultry will remain moist throughout a lengthy roasting period.
    A brine curing process involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods. The solution usually consists of salt, water, sodium nitrite, plus flavorings, such as honey, sugar, herbs, or spices. Brine curing is also known as "wet curing." The most commonly brine cured food are hams.
    There is really no need to add curing agents to your chicken brine if you are planning on feasting on it after it is smoked.

    No way is a beer can chicken going to be as moist or as flavorful as one that has been brined.
  6. Ron,

    Too bad British Columbia is too far to drive for a chicken cook-off. But I have to respectfully disagree.
  7. dionysus

    dionysus Meat Mopper OTBS Member

    Have you ever tried brining? The beer can does work fine for whole chickens and I agree the bird might stay moister than with nothing, but the steam doesn't really add much flavor. It's also kind of hard to use on parts, spatchcocked birds or turkeys.

    But as you say I will respectfully agree to disagree.
  8. I have tried brining. I think it's definitely worth it for big birds like turkeys, but I honestly prefer the chickens on the can. You do have a good point about spatchcocked chickens, or pieces. I guess that's what makes the world go round. If everybody cooked the same, the world would suck.

  9. dionysus

    dionysus Meat Mopper OTBS Member

  10. That's why I am giving the recipe I found a shot. I didn't want to mention the source of the recipe as that it has previously been discussed in another thread. I am going to modify the recipe a little based on my past experience with brining. It looks like wet curing a chicken is new ground being covered. I'll let everyone know how this turns out.

    Oh about the amount of time brining takes I don't mind spending the time. I once told my wife people at work wated to swap recipes and she said "Yours always starts with first kill the cow". [​IMG]
  11. freshmeat

    freshmeat Smoke Blower

    I am certainly not a guru smoker. However, with the assistance I recieved off of this forum (specifically some patience of one member) I have successfully 'pickled' and smoked several turkeys with great success. I have not tried a chicken yet, soon I guarantee.

    I would be interested in this information, PM me if you choose.

    Look forward to your results.

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