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How much brine??

post #1 of 9
Thread Starter 

I'm planning on using Tip's slaughterhouse poultry brine to smoke 2 whole chickens this weekend. May sound like a silly question, but if I'm doing 2 birds should I just double the brine recipe? I'm not sure 1-1/2 gallons of water will be enough to cover 2 birds. But I also want to make sure I won't be brining them to death by doubling the recipe. Thanks!!!

post #2 of 9

What are you going to brine them in???

post #3 of 9

What type of smoker are you using?

 

Always remember there is a difference between temperature and heat....direct heat or indirect heat.    If i'm doing a chicken on my drum there is NO NEED to brine...i cook at 325 (direct heat) and it's dripping.

 

If i'm cooking it indirect heat at 325 it'll take longer to cook and brine could help keep it more moist but i  could go either way.  

 

Either way shorter cooking times on chicken equal a juicier chicken and crispy skin.

post #4 of 9
Thread Starter 
Quote:
Originally Posted by fpnmf View Post

What are you going to brine them in???

Not sure yet. Trying to get my hands on a larger tupperware container that my mother-in-law has. If I can't get ahold of that I'll be using a cooler with frozen water bottles to keep the temp down.

post #5 of 9
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

What type of smoker are you using?

 

Always remember there is a difference between temperature and heat....direct heat or indirect heat.    If i'm doing a chicken on my drum there is NO NEED to brine...i cook at 325 (direct heat) and it's dripping.

 

If i'm cooking it indirect heat at 325 it'll take longer to cook and brine could help keep it more moist but i  could go either way.  

 

Either way shorter cooking times on chicken equal a juicier chicken and crispy skin.

I have a Smoke Hollow 4-in-1 with side firebox. So it'll be indirect heat. I'm shooting for around 300 degrees for pit temp. Been working on sealing up my smoker this week, so hopefully my temperature control will be improved. I plan to brine Saturday. Remove from brine Saturday night, rinse and pat dry then leave the bird uncovered in the fridge overnight to help dry out the skin. Then it'll be rub and smoke on Sunday afternoon.

post #6 of 9

Big you should be good and the bird will turn out great...you'll definitely be good staying north of 300 and don't feel bad getting it up towards 325 by no means. 

 

I use this as my brine bible and it hasn't done me wrong yet...this guide says for whole chicken 8-12 hours brine time.  Good luck!

 

http://www.deejayssmokepit.net/Downloads_files/DJsBriningBook.pdf

post #7 of 9

Put them in a ziplock for a few hours and all will be fine...

 

1 1/2 gal will be enough..

post #8 of 9
Thread Starter 

Thanks!!

post #9 of 9
Thread Starter 

Quick question I didn't address.......should my brine be in a covered container? Or can I just throw my birds in the brine, making sure they are completely submerged, and leave it uncovered in the fridge for the 10-12 hours I plan to brine? Thanks!!

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