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My first brined bird thanks chief Jimmy j for the brine

post #1 of 13
Thread Starter 
Tried my first bird in brine yesterday . Thanks chief Jimmy j for you recipe for brine i used that and added fresh garlic poultry seasoning and honey. The first picture is of it coming out of its 25 hour bath and all wiped dry lol.
This one it has had its blow dry by the hair dryer worked awesome by the way and all seasoned up.
This is the finished product and may i say it was the best bird i and my wife have ever eaten. I used a computation blend pellet for the mes cooked it at 325 for 1 1/2 hours in side temp 165. And the bird was very crispy
Not sure yet why my pictures are not showing up had this problem before?????.
Well i hope you enjoyed my bird as much as we did. I will never cook another one without my brine again. Thanks to chef for the great start.
post #2 of 13

Looks great and glad to hear you liked the brine...JJ

post #3 of 13

Can't go wrong listening to the Chief !!!

 

Nice Bird !!

 

 

Bear

post #4 of 13

The bird looks delicious!

 

How did you get your MES up to 325?

 

Al

post #5 of 13
Thread Starter 
That was my electric pellet trager. Sorry should have put pellet still learning the language here.
post #6 of 13
Thread Starter 
Thank you all i am pretty excited and have learned alot here. I love this site.
post #7 of 13

The bird turned out great.  

 

JJ's brine is a real winner is it??

 

Gary

post #8 of 13

Hey guys I am a newbie smoker and have some Wild turkey Breast that I want to try and smoke in my electric smoker. Do you think I should brine it? Any tips would be awesome. That bird looks amazing!!

 

Thanks

 

Nick

post #9 of 13

Game birds benefit the most from a Brine. The Salt in the brine tenderizes the meat and causes the protein to retain more moisture after cooking....JJ

 

Families Favorite Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

post #10 of 13


Awesome, Thanks for the brine recipe Jimmy J. This may be a dumb question but since I'm doing the brine should I inject the breast with anything?

 

What Temp, Wood, and amount of Time would be recommended. There is an internal Probe but I'm just looking for an idea on where to start at.

 

 

-Nick

post #11 of 13

PapaT thats a good looking yard bird.

dannylang

post #12 of 13
Thread Starter 
Thanks
post #13 of 13
Quote:
Originally Posted by Wolf Man View Post
 


Awesome, Thanks for the brine recipe Jimmy J. This may be a dumb question but since I'm doing the brine should I inject the breast with anything?

 

What Temp, Wood, and amount of Time would be recommended. There is an internal Probe but I'm just looking for an idea on where to start at.

 

 

-Nick

Juicy Smoke-tastic Chicken and Turkey

 

 I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

 

 

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