How long to brine chicken halves?

rsnovi

Meat Mopper

Original poster

Jul 28, 2014

174

17

Near Ann Arbor Michigan

• Aug 8, 2014

• #1

I plan to smoke four chicken halves on Sunday.  I was curious how long you would recommend brining them.  It looks like maybe 4 hours is reasonable from what I found searching.  I am thinking about the Slaughter house brine.

I went to the butcher and bought some whole free range chickens.  I had the butcher halve them for me.  I was thinking about spatchcocking them myself, but he said he would cut them up any way I like them for free.  I thought the butcher would remove the backbone when he cut them in half for me.

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Aug 9, 2014

• #2

4 hours should be fine. The time needed will vary with the saltiness of the brine. Good luck smoking the birds, people love smoked chicken - not something you see often in stores.

What wood will you use?

 

rsnovi

Meat Mopper

Original poster

Thread starter

Jul 28, 2014

174

17

Near Ann Arbor Michigan

• Aug 9, 2014

• #3

Thanks Blue. I have some apple I was thinking about using. I have some cherry firewood I considered cutting a chunk off.

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Aug 9, 2014

• #4

Either of those would work.

I was helping a friend move a bunch of apple last night until it got too dark to see what we were doing.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 10, 2014

• #5

Several hours is sufficient for a chicken and longer won't hurt. There are some here that say even a two day swim won't hurt if kept in brine and chilled .

I generally brine for at least 6 hrs. (if I brine at all ) . Not a pre-requisite , just me and with the Brine it is packed in for shipping , I really don't think it needs brining .

 Now fresh birds , depends how I feel.

Turkeys may get more , actually it's a subjective thing .

 Just have fun and . . .