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Whole chickens frozen the thawed?

post #1 of 10
Thread Starter 
So I took out three whole chickens Thursday morning and put in the fridge well then work happened so saturday I put them in a salt water brine in the fridge well now it's Tuesday and I want to smoke them are they still good to smoke?
post #2 of 10
were they in the brine all this time ??
post #3 of 10
Depends on how salty the brine is. A fairly low salt brine -like Pop's brine - would be fine. The chicken will obtain equilibrium. If the brine is too salty it'll be awful chicken.
post #4 of 10
Thread Starter 
They were in I mild brine for 3 days
post #5 of 10
don't know about how salty they will be... think the texture is what's gonna be compromised .. just go ahead and smoke em anyways maybe take them to a little higher IT ....
post #6 of 10
Thread Starter 
Will do thank you for the info
post #7 of 10
Quote:
Originally Posted by JckDanls 07 View Post

don't know about how salty they will be... think the texture is what's gonna be compromised .. just go ahead and smoke em anyways maybe take them to a little higher IT ....

Rgr that 325-350*F to 170-180*F internal for sure.
post #8 of 10
Thread Starter 
They are up to 145 now it's going to be a late night
post #9 of 10

It also depends on personal preference. I have let chicken brine for 2-3 times longer than recommended and still thought it tasted fine. Hope it turns out good.

post #10 of 10

Should be O.K. as J.D. said.Thumbs Up

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