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post #1 of 13
Thread Starter 
Ok guys dont get annoyed with the dumb questions here, learning more each day thanks to all that have helped but im smoking chickens for a dinner that im doing on sunday. Is it ok to brine chickens today and keepin brine till sunday morning?
post #2 of 13
That's a bit of a long sit in the brine, no matter how long you brine them, be sure and rinse them off real good I will say that most members like to brine the birds before a smoke. It really keeps them moist and tasy too.
post #3 of 13
I happen to be 1 that belives in the 24 hr. brine-much more than that is to much.
post #4 of 13
I generally do mine just overnight, I've also cut back some on the salt and upped the seasonings a bit. Tryin to keep the blood pressure under control. I'll go along with the other fellers, don't beleive ya need anything longer then 24 hours. Just get yer bird trhough the danger zone as quickly as possible. Chicken usually is not an issue anyho's. Good luck.
post #5 of 13
No brine here and you cannot tell me its not moist. wink.gif

post #6 of 13
No dumb questions here, ots a learning curve and most of us believe we are still learning. I am not an excerpt on chicken. But when I brine it is usually 12 hours, sometimes 16. It comes down to taste more than anything. I use the beer can method with Dr. Pepper. Sometimes mayo on the chicken. I smoke at 250 and then push up at the end to 300 for crispier skin. But my chicken is getting better.
post #7 of 13
No brine here either. I use a Weber Kettle grill with offset coals. Crispy skin and juicey, smokey meat every time.
post #8 of 13
People, this is the third time today I looked at these photo's and I have a serious craving to go out and smoke another bird. But my weather here is non-cooperative. This chicken looks so good, a perfect photo of the juice and the caramel on the skin. This is a class photo.
post #9 of 13
I don't brine but i will inject a chicken
post #10 of 13


Formerly in the poultry industry, I do not understand why so many folks feel they must brine the chicken prior to smoking or grilling. Almost all grocery store / commercial chicken today is injected with a salt brine for moisture. The result is that today's birds are far moister than what we had 20 years ago. Of course if you are slaughtering your own or buying local farm raised, the point is moot.
post #11 of 13
I think most out here brine natural or minimally processed chickens so they can do it their way with different flavors. At the stores I shop the fresh poultry is 50/50 mixed some pre-injected and some natural (no injection).
post #12 of 13
I think a lot of folks brine for flavor as well as moisture. If they are already store bought salty birds, then it's about the herb bath.
post #13 of 13
Brine mainly for flavor, if an uninjected bird, for curing, if injected cut the salt way back and brine for flavor inhancement.
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