Chicken thighs- does time between brine and smoker/grill matter?

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manman

Smoke Blower
Original poster
Dec 31, 2011
75
11
Seattle, WA
I'm smoking some chicken thighs for my son's birthday tomorrow, and usually when I do thighs I brine on the day I'm cooking, and put the rub on either just before the smoker or up to a few hours before.  I've seen some people say with chicken it's good to get the rub sit on there overnight- for that reason and also just to free up some time tomorrow I was thinking about doing the brine for and hour and then do the rub and leave wrapped overnight this time.  I was wondering if the effect of the brine is diminished at all if I do this though, especially since you don't brine parts for that long.  Any feedback appreciated- thanks!
 
Your choice. I brine 2 days out then let the skin dry in the refer for a day, rub and smoke...JJ
 
Thanks I decided to try it your way.  Brine took forever to cool though, had to float some bags with ice in there and still was up half the night!  Chicken is on the smoker now though :)
 
Try not brining Thighs one time.

I used to Brine Thighs, and found it wasn't needed.

Breast needs Brining. Thighs & Drums Don't.

Just my two Piasters.

Bear
 
 
Chef JJ - When you brine 2 days out do you leave it in the brine for 2 days or pull after __ hours and hold in the refer?
Day one, Brine over night. Next day, drain and pat dry. l place the bird on a rack over a drip pan then in the refer overnight. Day three smoke or cook however...JJ
 
Chicken looks GREAT!  That's the kind of chicken I want to cook.  can you give me the details on how you cooked them?  Like temp and time on smoker, when you sauced, did you put on grill afterwards and for how long?  I haven't tried chicken yet and I soooo want to and for it to turn out good.
 
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