To brine or not to brine?

Discussion in 'Poultry' started by mcmuffin, Aug 10, 2008.

  1. Yup

    0 vote(s)
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  2. Nope

    0 vote(s)
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  1. mcmuffin

    mcmuffin Newbie

    What's the consensus on brining chickens? Do you need to?
     
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Potential stirring a pot here... I brine, but many do not. I think it gives a big kick of flavor.
     
  3. mcmuffin

    mcmuffin Newbie

    If by yard bird, you mean whole chickens, then yes!
     
  4. Here's a thought that came to me recently on the subject of brine and chicken, actually was thinking about turkey when it came to me.

    My grandmother and her twin sister were likely the very best cooks I have ever known. Not fancy meals but great every day meals like fried chicken.

    To the point... Both of them always cut up whole chickens and soaked them in salt water before they fried. Always came out perfect for them and I try to do the same (but I sure don't take the time to cut up whole chickens to fry).

    I make some really good fried chicken gravy but it doesn't stand up to what those two ladies could made back in the day.

    My opinion: Yes brine, even if it's just a little table salt and cold water for a few minutes no matter how you are cooking the chicken.

    [​IMG]
    Dale
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Brine it. You'll get more compliments on your bird if you brine it.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    I sometimes do, sometimes don't. Depends on the chicken, and the dish.

    BUT... I would like to dissuade folks from using plain table salt as a brining ingredient. Use Kosher or canning salt whenever possible.
     
  7. I have done them both ways and they always are delicious. Recently did some birds in ny MBES and did not brine them. They came out perfecetly done and very moist. I cooked an extra bird so we could make some smoked chicken salad. Delicious! Brining chickens is a personal preference.

    Bill
     
  8. white cloud

    white cloud Master of the Pit OTBS Member

    I am brining chix thighs today but for grilling on the gas grill. I will most likely toss in a smoke bomb though.
    SMOKE BOMB.., A foil pouch containing wood chips sealed tightly perferated slightly.
     
  9. seaham358

    seaham358 Smoking Fanatic OTBS Member

    I'll brine whole chics and all parts except Thighs... IMO Thighs do not need to be brined, there is enough fat in them to keep them super moist and pick up some great smoke flavor..
     
  10. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Grandpa grew up in an age where ya smoked er canned yer meat ta preserve it, he always brined chicken er fowl, Learned from him so I brine, great way to add extra flavor to yer birds. Do ya have ta? No, but then again we don't have ta smoke our meat either. There are so many ways to learn an use this craft, it boils down ta what yall like. That be the neat thin bout it, I prefer old school traditional smokin, there are folks here pushin the edge of the envelope, that is great, gotta have diversity ta survive.
     
  11. dirtman775

    dirtman775 Smoking Fanatic

    nj
    massive flavor if you brine and lots and lots of comps on juicyness.
     
  12. white cloud

    white cloud Master of the Pit OTBS Member

    But it sure does add to the flavor.
     
  13. white cloud

    white cloud Master of the Pit OTBS Member

    he he, you said boils. I learned alot from gramps and his stories, he grew up in minn. and in the winter would catch pike ice fishing and had to salt them down in a box out on the porch to keep them. plus would cut ice from lakes and put it in the ice box covered with sawdust. ahh the good ol days
     
  14. catrowe

    catrowe Newbie

    Hi all,
    I am a newbie to smoking, in my second season. I used the brine mentioned on the web page, and my family went crazy!!! It was the most flavorful and juicest chicken ever!!! Brined using salt, white wine, peppercorns, garlic, bay leaves, fresh rosmary and thyme. Left in brind over night. Smoked in gas smoker with maple wood to an internal temp of 160. It was not only delious and juicy but they were a beautiful molasses brown when finished. I am a brine convert!!! Thanks for the tips and information here.
    Cathy Rowe
    Canton MI
     
  15. richtee

    richtee Smoking Guru OTBS Member

    Hmm sounds like my typical recipe... cept I'd have some celery powder/salt in there. Careful on the temps tho 165's a min..but it prolly got there during the rest.

    LAke Orion here...welcome to SMF :{)
     
  16. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    I too am a recent convert to the brining process...the osmosis is a very interesting process and I am continually fascinated by how much flavor is imparted into the brid with the brine...its amazing!
     
  17. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    I have brined before and it does add flavor, but IMHO..I perfer injection always get juicy compliments (pun intended)
     
  18. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Lee, that is why it is so important ta keep passin on the knowledge a the craft, the oldtimers er gettin fewer every year, we need ta learn as much from them as we can. Pass that information onta a younger generation, there be folks round here who wonder what goes on at my place with smoke an smells they have never experienced before.

    Well, nough that, we done hijacked this here fellers thread. Sorry yall.
     
  19. flash

    flash Smoking Guru OTBS Member

    I really didn't notice much difference so I don't.
    Remember Marinade=Brining or atleast in my book it does.



    Looks moist to me. [​IMG]
     
  20. richtee

    richtee Smoking Guru OTBS Member

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