need help with brine for thighs

tmurrr56

Newbie

Original poster

Mar 9, 2012

3

10

south florida

• Mar 19, 2012

• #1

ive smoked leg quarters before in my ECB and the skin was really hard. did them at 250 till internal temp was 180. will a brine help, if so, ive never made a brine before how should  do it any help is appreciated thanks guys

tmurrr

 

chiefmanywrenches

Meat Mopper

Sep 8, 2011

156

11

Florida

• Mar 19, 2012

• #2

I always start with 1 gallon of water to 1 cup kosher salt. From there you can add whatever you want. For poultry I usually do about a cup of brown sugar, some garlic powder, onion powder, cayenne, course black pepper and a squirt of lemon juice. Heat it until everything dissolves and soak it in the fridge. For whole birds I go overnight, almost a whole day. For pieces you should be good after 8-10 hours depending on what you like. It will make the meat much juicier in the end.

Note: Chill the Brine below 40*F before adding the Chicken.

 

Last edited by a moderator: Mar 20, 2012

harleysmoker

Smoking Fanatic

Dec 8, 2011

378

12

Naples, FL

• Mar 19, 2012

• #3

Here's the brine many use on the site. It is really good. http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Mar 19, 2012

• #4

HarleySmoker said:

Here's the brine many use on the site. It is really good. http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

Click to expand...

+1 for Tips! Have been using Tips brine for years, never let me down yet!

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Mar 19, 2012

• #5

HarleySmoker said:

Here's the brine many use on the site. It is really good. http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

Click to expand...

I too have used this one a lot and it works well

 

moikel

Master of the Pit

OTBS Member

Jul 26, 2011

3,198

218

Sydney &Greenwell Point Australia

• Mar 19, 2012

• #6

Scarbelly said:

I too have used this one a lot and it works well

Click to expand...

Me too.You can tweak it ,I like to put dried citrus peel in it a few other things but the base elements of it I dont mess with.
 

 

smokin vegas

Smoking Fanatic

Jun 21, 2011

400

32

Las Vegas, NV

• Mar 19, 2012

• #7

Start with a  basic brine of apple juice, salt, and brown sugar then add your favorite spices.  Put a rub on before smoking I like mesquite rub personally.

 

chandlergrills

Newbie

Jan 8, 2010

7

10

• Jun 6, 2012

• #8

I love Tip's brine recipe. I won't do chicken without it. Always comes out moist & flavorful.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 6, 2012

• #9

Tip's is a great one, I've also tweaked it and used Orange Juice in the brine as well.