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First Chicken Smoke - Brining Question

post #1 of 5
Thread Starter 

I'm interested in smoking chicken for the first time.  Typically when I prep beef, I let it sit in its rub all night.  Most recipes that I've found that us a brine say to brine 3-4 hours.  Will it hurt anything if I let it brine for 7+ hours?  I'm considering putting it in the brine in the AM before work and then smoking it in the evening.  Does anyone ever brine over night?  Also, after rinsing the brine and applying the rub, should I give it time for the rub to sit or can i put it right on the smoker?

 

I'll probably do a mix of chicken quarters, drum sticks and breasts.

 

Any other misc. advice is welcomed!

 

Thanks in advance!

post #2 of 5
Quote:
Originally Posted by IdSmokeThat View Post

I'm interested in smoking chicken for the first time.  Typically when I prep beef, I let it sit in its rub all night.  Most recipes that I've found that us a brine say to brine 3-4 hours.  Will it hurt anything if I let it brine for 7+ hours?  I'm considering putting it in the brine in the AM before work and then smoking it in the evening.  Does anyone ever brine over night?  Also, after rinsing the brine and applying the rub, should I give it time for the rub to sit or can i put it right on the smoker?

I'll probably do a mix of chicken quarters, drum sticks and breasts.

Any other misc. advice is welcomed!

Thanks in advance!
I have had a chicken done overnight in brine and it's critical to make sure the rub doesn't have a salt in it and rinse it off. Good luck!
post #3 of 5

http://www.smokingmeatforums.com/t/246037/injecting-chicken-hind-quarters

 

In the above link, I tried injecting in place of submerging in a brine...   results were awesome...    If my method needs clarification, please ask...  

Sometimes my brain gets ahead of my fingers...

 

It's worth a try if you have a grams scale and a syringe... 

 

The syringe I use....  and the grams scale, range 0-100 grams..  about $10.....

 

 

post #4 of 5

If you limit the salt to 1/2C Kosher per Gallon water, you can soak for 3 days without degrading the meat or getting too salty...JJ

post #5 of 5

I use JJ's Family Brine.  Its fairly low on salt and I always leave it in the brine for 24 hours, and then rinse well.

 

Gary

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