2 Whole Birds
- Thread starter kwats4
- Start date
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smokinhusker
Legendary Pitmaster
schaydu
Meat Mopper
bweist
Fire Starter
southernsausage
Meat Mopper
I have never brined one, I might have to try that. What does it do? Mine is very juicy with a nice smoke, melt in your mouth soft and tender.
Depends what kind of brine you're using, but it just adds another layer of flavor profile to them. For example, if you love garlic, make up a garlic-based brine and soak them a few hours to overnight; you'll get that underlying flavor all the way through the meat, not just on the surface.
I'm a cure nut and love to brine them with a salt-sugar-cure#1 curing brine so they adapt a naturally hammy flavor all the way through, like smoked turkey ham (see "Wet Curing Brine" in my sig line). Like crab boil? Mix up a crab boil Old Bay brine and some Cajun spices. It's fun to experiment! But, do it safely and follow all sanitation and refrigeration guidelines, too!
I'm a cure nut and love to brine them with a salt-sugar-cure#1 curing brine so they adapt a naturally hammy flavor all the way through, like smoked turkey ham (see "Wet Curing Brine" in my sig line). Like crab boil? Mix up a crab boil Old Bay brine and some Cajun spices. It's fun to experiment! But, do it safely and follow all sanitation and refrigeration guidelines, too!
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I have only smoked brined chickens and turkeys. I am a little curious how they would be without the brine now?
How long and what temp did you cook these at? Or did you just cook to a certain internal temp?
scooter-man
Smoke Blower
Sweet looking birds, I'm doing two birds tomorrow, big question is to brine or not...?... now to see where to get [color= rgb(24, 24, 24)]Kick'n Chicken at.[/color]
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might have to do that with a crawfish boil water MMM!! then some fresh corn into the smoker for a couple of hrs!
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