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How long after brining can I wait to cook?

post #1 of 5
Thread Starter 
Last night I made my brine for my chicken that I'm going to start brining possibly today or tomorrow for bout 8 hrs. I took gallon of water with 1 cup kosher salt and 1 cup sugar along with bout half cup of apple juice and hint of apple spice. Just a pinch. My question is if I were to brine it lets say today take it out of the brine tonight, rinse and pat dry. Is that ok to leave in the fridge covered Til the next day? I will also be injecting it and applying a rub as well. Any sleep would be great. Thanks :)
post #2 of 5

Merlin, morning....  Leaving in the refer extra time allows the brine to equilibrate through the meat for more uniform flavor...   Injecting is probably not necessary because of the brine....   A rub will add flavor to the skin....   

post #3 of 5
Thread Starter 
Thank
Quote:
Originally Posted by DaveOmak View Post

Merlin, morning....  Leaving in the refer extra time allows the brine to equilibrate through the meat for more uniform flavor...   Injecting is probably not necessary because of the brine....   A rub will add flavor to the skin....   
s

Thank you Dave for your advice. I'll be sure to post some pics
post #4 of 5
Thread Starter 


Brine chicken for bout 8 hrs



Coated with molasses and seasoned



Injected with my apple juice based injection



Rubbed down and being left over night. I'll post picks when they come off the smoker. :)
post #5 of 5
Interesting to see brine then inject. I am interested in the outcome.
Edited by Bama BBQ - 9/22/13 at 12:12pm
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