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Brining chicken

post #1 of 22
Thread Starter 
I have a few split chicken breasts to smoke on Saturday. How long should I brine them, some say 1-2 hours, some say overnight. Any help would be great. Also doing 4 slabs of Baby backs, I will not forget to get some pics.

Thanks in advance.
post #2 of 22
I don't. Don't find it is necessary. Maybe some marinade or Memphis Rub, smoke em or grill em.
Others on here brine alot so I am sure they will chime in.
post #3 of 22
I would try 4 hours as just a guess. I do a whole chicken overnite.You wont ruin them either way I don't think.

Good luck!
post #4 of 22
I would say you will be happy with 4 hours.
post #5 of 22
If you want to brine split breasts, it won't take more than 4 hours. Use Kosher or canning, and consider adding spices to the brine and simmering to meld flavors. Chill brine before use.

What I do is I make the brine "strong", and add ice in a known amount to help chill faster. Or make it Friday and fridge it.

Consider onion, parsley, rosemary, paprika, thyme, celery spices- among any others you enjoy.
post #6 of 22
To answer the brining question I suggest you brine one and not the other. Once cooked give us your report. I brine 90% of the time. Good luck.
post #7 of 22
There ya go! Good idea. Looking forward to your results should ya try this!
post #8 of 22
Of course then you have to use different temps to smoke them. Low and slow on the non brined bird, then on the grill to crisp up the skin. PDT_Armataz_01_28.gif
post #9 of 22
Thread Starter 
Thanks for the info, i will gave out results and hopefully a few pics once i am done.
post #10 of 22
Mustang, i've found the amount of salt dictates the length of brining process. In my case, I usually take a 1/2 cup kosher salt/1/2 cup sugar and mix with a quart of water. I'll brine split breasts for an hour at the most. boneless breast actually only 30 min's. Then do what Rich said and create your own special mix with added spices, garlic, etc.

As you can see, everybody has their own magic. That is the 'magic' of SMF.
post #11 of 22
This is true PDT_Armataz_01_37.gif
I got on the no brine kick due to salt issues and BP. That is my number one reason, number two is I just don't find it necessary. To each their own. Smoke on. PDT_Armataz_01_28.gif
post #12 of 22
Or, you could smoke it at 275-325, get plenty of smoke AND have crispy skin!!
post #13 of 22
ditto Richtee.....
post #14 of 22
I can do 275º but do not get crispy skin doing that. confused.gif
My smoker will not reach 325º, so they end up on the grill for the crispy part.
post #15 of 22
Your right, cooked chicken today at 275 and got slapped in the face with skin!! PDT_Armataz_01_05.gif
post #16 of 22
Skin is not good for you anyway. PDT_Armataz_01_07.gif
post #17 of 22
I do 250* an spritz each hours with Smoke in the Hollar spritz an get a decent skin, it ain't fried, but it ain't a rubber band niether. It is simply trial an error, see what works fer ya!
post #18 of 22
I also like to add some oranges sliced in half and squeezed. Love the citrus in bird
post #19 of 22
I need to try the oranges next brine around It does sound good
post #20 of 22
Thread Starter 
Thanks for all the feedback, I will have to try a bunch of different ways to see what I like best.
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