Brine or Not

I like it both ways. Look for Shooter Ricks rub it really rocks

Here's a little reading for ya!!!

From the handy dandy search tool!!

http://www.smokingmeatforums.com/search.php?search=Brine+or+Not+  

Craig

I never bother with brining. Haven't seen the need as the chicken is always moist and juicy.

Once you brine you will tell yourself you will never go back. 

ECTO1 said:

Once you brine you will tell yourself you will never go back. 

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Except I did

just did beer can chicken yesterday and I brine,it's simple but man come's out tasty and juicy 

No answer to this question.  Opinions run rampant on either side.  Try it both ways.  Whatever you, your family and your guests like would be the right way to go.

Good luck and good smoking.

ECTO1 said:

Once you brine you will tell yourself you will never go back. 

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X2 on that especially on turkeys. 

X3 on the brine--makes for superb flavoring of choice and always a juicy tender breast.

Rich

I have never brined and have always had juicy birds...

Beer-B-Q said:

I have never brined and have always had juicy birds...

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 X 2. I've seen no need for it and God knows, we have enough salt in our diets as it is.

Brine, Brine, Brine 

Hi i found it on the net it will give Some idea on the chicken brine

This one small step greatly improves your smoked and grilled chicken. Knowing how to brine chicken when it's sectioned into pieces, halved, whole, bone-in or boneless, skin-on or skinless gives you a culinary edge. INFOLINKS_ON

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The salt and sugar in brine make changes to protein that improves its texture and enhances its ability to retain moisture. And that translates into better tasting chicken come dinnertime!
[h3]How Brining Works[/h3]
When chicken or other meat is put into a brine solution, a two-way transfer begins. Juices from the protein are pulled out into the brine, while the brine (along with any added sugar and flavorings) is pulled in. The end goal is to equalize the level of salt between brine and flesh.

As that's happening, other changes occur. The salt changes the character of the proteins in the meat, breaking them down and loosening their grip on each other. In a way, it causes them to somewhat gel, and makes it harder for moisture to escape when the chicken is cooked. Sugars that are absorbed into the flesh hold on to water, which helps keep the meat even more moist when cooked.
[h2]How to Brine Chicken[/h2]
First, let's start with a basic poultry brine recipe:

1 gallon cold water
1 cup kosher salt
1/2 cup sugar
Added flavorings

Spices, herbs and other flavors (chopped onion, garlic, celery, etc.) are all fair game. Use your favorites, use your judgement, and don't overdo it. Find a good recipe for more guidance.

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Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. Refrigerate to below 40 degrees Fahrenheit before adding chicken.

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You can cut the recipe in half, or double it as needed, depending on how much chicken you'll be brining. Make enough so the chicken is completely covered in the brining container. If you brine in sealable plastic bag, you'll need less brine than if brining in a bowl.

To keep the chicken submerged, place a heavy plate, or a flat-bottomed bowl filled with some water over the chicken in the brine container.

Keep the brine and chicken COLD during brining, between 36-40 degrees Fahrenheit. If there's room, place the brining chicken in the fridge. If not, brine in an insulated cooler, and place a sealed bag of ice in the brine with the chicken. Don't put loose ice in the brine...when it melts, the brine will be diluted and it won't do its job.
[h3]How Long to Brine Chicken[/h3]
Use the following brining time chart for chicken as a guide. Adjust within the brining times to achieve more or less salty flavor.



Always brine in a non-reactive container. Glass, porcelain, crockery, plastic and stainless steel are all OK. Aluminum, copper and wood are not.

After brining, rinse the chicken well in cold, running water. Pat dry with a clean towel.

Now that the chicken is brined, it's ready to be seasoned with your favorite dry rub and smoked or grilled. Brined chicken usually takes less time to cook, which is another benefit of brining.

If you haven't brined chicken before, you'll definitely notice an improvement in both flavor and texture.

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I have never brined and have never had a issue.. chicken is always juicy

SmokinAl said:

I didn't realize there was so much controversy regarding brining poultry. As Venture says, there really is no right answer to this. It's a matter of taste & personal preference. If you have never tried brining, I don't see what it would hurt to give it a try & decide for yourself. Personally I think it makes for a juicier bird. If you are salt sensitive, or trying to control your salt intake then it may not be right for you.

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Agree. Salt has always been my issue, but when we did try, both the wife and i saw no marked difference when brining.

My older brother, the self proclaimed world's foremost expert on just about everything, scoffed at the idea of brining the Thanksgiving turkey last year. Claimed it was packaged in a brine and since he was smoking it it didn't need it anyway. Let's just say the final product made a believer out of me. A firm believer IN BRINING that is. No matter what you do to the bird, injecting, stuffing a beer up it's butt, water pan in the smoker, rubbing butter under the skin etc... I strongly feel that nothing is as sure to make your finished product moist and tasty as a soak in a brine. It's also an insurance policy against overcooking, as it will give you just a little more leeway on that knife edge right there between undercooked and overcooked. This is based on my experience, your experience may differ.