or Connect
SmokingMeatForums.com › Forums › Announcements › For New Members › Brining Experience
New Posts  All Forums:Forum Nav:

Brining Experience

post #1 of 2
Thread Starter 

I decided to smoke a chicken yesterday; however, I decided to brine it before putting it on the Q. Brined for 5 hours. I used a seasoning I found a recipe for on the web. It came out very moist and tasty. I used apple wood chunks in the Q. The family loved the taste and it was moist. I will continue to brine any future chickens. I used 1 gal water, 1/2 c sea salt, 1/2 c sugar in the raw, & juiced 1 lemon.

post #2 of 2

Congrats on a successful brine and smoke.  I love brined chicken and always brine overnight if I have the time.  If short on time I brine for a few hours and also inject the brine into the breast meat.

 

Brines are fun to play with to experiment with flavor profiles.  Can make a HUGE difference in the taste of the meat.  Use can use the same brines on turkeys too.

 

Welcome to the salty sweet brine side.    

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: For New Members
SmokingMeatForums.com › Forums › Announcements › For New Members › Brining Experience