Discussion in 'Poultry' started by sizzlnchef, Apr 24, 2008.

  1. sizzlnchef

    sizzlnchef Fire Starter

    Ok guys dont get annoyed with the dumb questions here, learning more each day thanks to all that have helped but im smoking chickens for a dinner that im doing on sunday. Is it ok to brine chickens today and keepin brine till sunday morning?
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    That's a bit of a long sit in the brine, no matter how long you brine them, be sure and rinse them off real good I will say that most members like to brine the birds before a smoke. It really keeps them moist and tasy too.
  3. desertlites

    desertlites Master of the Pit OTBS Member

    I happen to be 1 that belives in the 24 hr. brine-much more than that is to much.
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I generally do mine just overnight, I've also cut back some on the salt and upped the seasonings a bit. Tryin to keep the blood pressure under control. I'll go along with the other fellers, don't beleive ya need anything longer then 24 hours. Just get yer bird trhough the danger zone as quickly as possible. Chicken usually is not an issue anyho's. Good luck.
  5. flash

    flash Smoking Guru OTBS Member

    No brine here and you cannot tell me its not moist. [​IMG]
  6. davidmcg

    davidmcg Meat Mopper

    No dumb questions here, ots a learning curve and most of us believe we are still learning. I am not an excerpt on chicken. But when I brine it is usually 12 hours, sometimes 16. It comes down to taste more than anything. I use the beer can method with Dr. Pepper. Sometimes mayo on the chicken. I smoke at 250 and then push up at the end to 300 for crispier skin. But my chicken is getting better.
  7. lcruzen

    lcruzen Master of the Pit OTBS Member

    No brine here either. I use a Weber Kettle grill with offset coals. Crispy skin and juicey, smokey meat every time.
  8. davidmcg

    davidmcg Meat Mopper

    People, this is the third time today I looked at these photo's and I have a serious craving to go out and smoke another bird. But my weather here is non-cooperative. This chicken looks so good, a perfect photo of the juice and the caramel on the skin. This is a class photo.
  9. lc in va

    lc in va Meat Mopper

    I don't brine but i will inject a chicken
  10. rivet

    rivet Master of the Pit OTBS Member

    Formerly in the poultry industry, I do not understand why so many folks feel they must brine the chicken prior to smoking or grilling. Almost all grocery store / commercial chicken today is injected with a salt brine for moisture. The result is that today's birds are far moister than what we had 20 years ago. Of course if you are slaughtering your own or buying local farm raised, the point is moot.
  11. davenh

    davenh Smoking Fanatic OTBS Member

    I think most out here brine natural or minimally processed chickens so they can do it their way with different flavors. At the stores I shop the fresh poultry is 50/50 mixed some pre-injected and some natural (no injection).
  12. superdave

    superdave Smoking Fanatic

    I think a lot of folks brine for flavor as well as moisture. If they are already store bought salty birds, then it's about the herb bath.
  13. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Brine mainly for flavor, if an uninjected bird, for curing, if injected cut the salt way back and brine for flavor inhancement.

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