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Brining ???

post #1 of 15
Thread Starter 

 Can I brine my turkey over night then put in smoker or pull out of brine an set in frig for a day to absorb brine before smoking???

post #2 of 15

I pretty sure you can do it either way,  I am going to rinse my bird off and put him right in the smoker.

 

Does anybody cook the brine and let it cool off and chill it back down before putting the bird in?

post #3 of 15



 

Quote:
Originally Posted by sunman76 View Post

I pretty sure you can do it either way,  I am going to rinse my bird off and put him right in the smoker.

 

Does anybody cook the brine and let it cool off and chill it back down before putting the bird in?


sunman, mornin'.... I will cook a small pan with salt, pepper, rosemary, onion, etc. to help release flavors and dissolve stuff that doesn't do well in cold water.   Then cool down the small pan and add to the larger amount of cold water and ice needed to cover the meat... I don't see the point in heating up 1-3 gallons of brine just to cool it down.... Dave
 

 

post #4 of 15
Thread Starter 

I plan on brining my water I'm going to mix with apple cider to a boil adding salt & brown sugar.  let cool to room temp them putting everything together. pour over bird

post #5 of 15


 

Quote:
Originally Posted by sunman76 View Post

I pretty sure you can do it either way,  I am going to rinse my bird off and put him right in the smoker.

 

Does anybody cook the brine and let it cool off and chill it back down before putting the bird in?



That's how I did my last brine (for hotwings). I wanted to infuse the brine with salt and a fair amount of cayenne powder - I added all of the salt and seasoning to a saucepan, brought it to a boil to make sure everything dissolved, then poured over ice before adding it to the rest of the water/brine.

 

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Cooling the concentrate before adding to the cooler.

 

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 Brine cooler. Gallon of frozen water to keep temp below 40*.

 

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 Out of the fryer

 

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 Some people like them saucy.

 

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 I like mine dry. Shown here on fancy dinnerware with an Asian Zing dipping sauce and my own homemade Maytag Bluecheese dressing. Cheesy tots were a bonus. Bring on the football!!

 

Roll Tide.

post #6 of 15

When I brine a turkey I take my bird out rinse and in the smoker it goes.  When I do chicken I let it sit for about an hour before I put it on the smoker.

post #7 of 15

I pull mine out of the brine, pat it dry with paper towels, let it sit out for 30 min to warm up, then throw it on the smoker....

 

Best turkey you ever put in your mouth.

post #8 of 15

WOW guys thanks for the advise kewl.gif

 

Good luck Buzzybeercheer.gif

post #9 of 15

This is Alton Brown's turkey brine recipe. I have used it for years when smoking my birds. It is simple and adds a lot of flavor. This year the wife wants a deepfried one so I'm going to inject instead of brining. Anyway here it is.

 

Ingredients

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

 

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

post #10 of 15

Well good people stayed tuned.. This will be my first turkey i will be smoking. I will brine it using a simple brining solution for 7 or 8 hours take it out and put it in the smoker Hopefully I will post the pics and let you all know how this rookie faired. Happy thanksgiving ALL : )

post #11 of 15

Good luck & don't forget the camera!

post #12 of 15
Quote:
Originally Posted by kaliken View Post

Well good people stayed tuned.. This will be my first turkey i will be smoking. I will brine it using a simple brining solution for 7 or 8 hours take it out and put it in the smoker Hopefully I will post the pics and let you all know how this rookie faired. Happy thanksgiving ALL : )



 Kaliken

Welcome - please stop by rollcall and intorduce yourself

post #13 of 15

I boil my brine to wake up the flavors.

I use ½ the water needed when boiling, then use ice for the other ½ to cool it down.

 

                                          goodluck.gif

post #14 of 15
Quote:
Originally Posted by Buzzy View Post

I plan on brining my water I'm going to mix with apple cider to a boil adding salt & brown sugar.  let cool to room temp them putting everything together. pour over bird



ROOM TEMP!!! You are taking your 38*F turkey and wrapping it in a Warm Blanket of 72*F Brine!...The temp will quickly go up to around 50*F a perfect temp to grow Bacteria at!   Chill the Brine to less than 40*F before it Touches the Bird...JJ

 

post #15 of 15
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post



ROOM TEMP!!! You are taking your 38*F turkey and wrapping it in a Warm Blanket of 72*F Brine!...The temp will quickly go up to around 50*F a perfect temp to grow Bacteria at!   Chill the Brine to less than 40*F before it Touches the Bird...JJ

 


Good point. The cider & water I'm adding it to has been in the frig for days but I'll keep a closer eye on brine temp. This is my first brining. Smoked alot of birds but never tried to brine 1.

THANKS to all & Happy Thanksgivivg

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