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Started my first brined birds!

post #1 of 14
Thread Starter 

Here is my birds in the brine. Its my first try and with the help of some of the members I'm off to what looks like a great start. I plan on smoking these about 2 to 3 hrs at about 275 deg. I'll post the progress of these birds as I go.

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Soak up all that good flavor little birds.......see u in the morning!

post #2 of 14

Take a little brine out of that container.  Then make sure they stay submerged.  A ziplop bag of water or ice will keep them down in the brine. Even a plate on top would help in that process.

 

Let them brine up, hit them with the high temp smoke, and you will be very happy!

 

Good luck and good smoking.

post #3 of 14
I agree with Venture.. take a lil brine out and weight them down.. and remember.. when done with the brine DO NOT pour the used brine down your sink...all that salt will rust your strainer basket.. been there, done that...
post #4 of 14
Quote:
Originally Posted by Venture View Post

Take a little brine out of that container.  Then make sure they stay submerged.  A ziplop bag of water or ice will keep them down in the brine. Even a plate on top would help in that process.

 

Let them brine up, hit them with the high temp smoke, and you will be very happy!

 

Good luck and good smoking.


yeahthat.gif

 

post #5 of 14

Hey thanks for the tip Keith. I never thought about the salt corroding the metal in sink.

post #6 of 14

I am ready for this show!!  110.gif

post #7 of 14
Thread Starter 

Smoked the birds for about 2 1/2hr hours. My temp fluctuated between 240 and 300 deg.  After checking the temp when I brought them in it was only up to 156 , so I wrapped them in foil and set them in the oven for about 30 mins at 350 deg. and got the breast temp up to 165. 

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Had some Sticky Fingers BBQ sauce on hand for dipping which is my favorite. My son-in-law said he needed a lobster bib, lol. I'd say for my first time brining yard bird they turned out pretty darn good. Next up is a big turkey breast for Christmas. Thanks for the help!

 

post #8 of 14

Got love 'em when they come that juicy! Good Job...JJ

post #9 of 14
Atta boy.. now that's what I'm talking about... they look scrumptious

May I suggest next time to work your hand down in between the skin and the breast and separate the skin from the breast... work your fingers down in around the thighs and legs to separate skin from them too and try not to tear the skin while doing this... (before brine)... after you take them out of the brine let them sit on a wire rack with a pan under them for about an hour (in the fridge of coarse) as they will drain of some of the excess water... remember to either use stainless steel or a disposable pan as salt will rust... Then after that hour rest put your rub UNDER the skin on the breast meat itself and let rest on the same rack and pan set-up again before smoking... that way the rub really gets down into the meat.. Then put more rub under the skin and on the skin before going into the smoker... you'll be amazed at the difference
post #10 of 14

Looks good enough to eat!  You may have better luck with your internal temp next time if you spatchcock the chicken.  It is not as hard as it sounds.  Bit It looks good to me!!  Looks-Great.gif

post #11 of 14

Great looking birds you have there Mike, looks nice and moist! What kind of brine did you use?

Here is a great bird brine - http://www.madhunkymeats.com/opencart/upload/index.php?route=product/product&product_id=52

Have three birds in the smoker right now that were brined in that and smoking with sugar maple.

post #12 of 14
Thread Starter 

Checked out how to spatchcock a chicken....... O ya definitely going to try this the next time I grill chicken. Thanks for mentioning that! I have never heard of this technique but I know this is going to be GREAT on the grill!!!  2thumbs.gif

post #13 of 14

Great looking chickens Mike!

 

The color is awesome & they are so juicy looking!

post #14 of 14

looking great nice color you did a great job

 

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