Sold on brining

Discussion in 'Poultry' started by whatamess, Jul 20, 2014.

  1. Smoked a whole chicken I brined overnight Friday. It was the first time I tried brining and it turned out awesome. I don't eat white meat normally as I find it dry usually but it was so juicy and tender. Definitely doing his again!
    [​IMG][​IMG]
     
    padronman likes this.
  2. bobank03

    bobank03 Smoking Fanatic

    wow, that looks great! What did you use for a brine?  How big a bird is that? 
     
  3. grillmonkey

    grillmonkey Smoking Fanatic

    I too, brined my first chicken last night and agree with you. My chicken wasn't as pretty as yours, but it was great tasting.
     
  4. I used 2 litres water 1/3 cup each kosher salt and sugar. I also picked rosemary and basil from the garden and coarse chopped and bruised it. Bird was 3.5 lbs smoked @ 250 for 2:45 and a quick sear on the BBQ to crisp up.
     
  5. bobank03

    bobank03 Smoking Fanatic

    very nice! Everyone has their own twist on brining and I appreciate your sharing. 
     
  6. falcon1

    falcon1 Fire Starter

    hello whata,  I like what you did looks great. I'm new to smoking and is not up to date on terms? Was wondering what you mean by (bruised)

    thank you....
     
  7. By bruised I mean turn your knife blade and lay it flat on the herbs and carefully with your other hand push down and drag the knife spine first to squish them to release more of the oils.
     

  8. Thank you! Looks ain't everything!
     
  9. falcon1

    falcon1 Fire Starter

    tuvm whata, I appreciate you replying.  I just cured my smoker today and hit temps. as hi as 4:40 to 4:53 on high....I;m ready to roll I think....thanks bunch great smoking to ya....Tom
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's a great looking bird you smoked there.!

    I still have to say though that brining isn't required to get a nice juicy bird.

    If you're looking for a different flavor profile, then brining is great. But a high temp smoke, can get you a nice juicy bird with plenty of smoke.

    Brining has it's place, but isn't necessary for a moist bird.

    http://www.smokingmeatforums.com/t/...spritzed-is-the-only-way-to-get-moist-chicken
     
  11. knifebld

    knifebld Smoking Fanatic

    Great job Whata! Looks awesome!
    I do love a brinned chicken but must admit I have never tried a high temp smoke...does it still take on enough smoke with this process?
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes you get plenty of smoke, and nice crispy skin.
     
  13. For those who does not mind using premade marinades.
    Try to marinade your bird or it parts in Goya Mojo Criollo Marinade.
    This thing takes smoked chicken taste to another level. Usually I buy 4 large chicken breasts on bone and marinate them overnight.
     
    Last edited: Jul 24, 2014
  14. chef willie

    chef willie Master of the Pit OTBS Member

    Whoa.....how'd I miss this? Very good looking spatchy there.....well done.....Willie
     
  15. chef willie

    chef willie Master of the Pit OTBS Member

    Totally agree....that's a pretty tasty off the shelf product....Willie
     
  16. Holy Spatchcock Batman!!!  Now that is a nice looking Bird.  [​IMG][​IMG]
     
  17. hickorybutt

    hickorybutt Smoking Fanatic

    Great looking chicken.

    I love brined chicken.  Just can't beat it.  I wrap them in foil right after they come off the smoker and then pull all of the meat a couple hours later.  Nothing better than pulled chicken (well except pulled pork lol) - you can make a lot of meals around it though.
     
  18. Thanks chef Willie. Have another bird in the freezer have to do it again soon.
     
  19. Holy spatchcock batman! Now that is my new catchphrase haha! Thanks!
     
  20. Yes it went a long way we had chicken sandwiches for lunch the next couple days it was just as good as leftovers.
     

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