Buttermilk brined cut up chicken - w/qview

chisoxjim

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• Sep 19, 2009

• #1

Tonights dinner is one of my favorite chicken recipes for the smoker. I am doing a buttermilk brined chicken. I purchased (2) whole chickens, and cut them up into sections. Kept the wings, and legs intact, and split the breasts.

The brine is:


.

Put the chicken pieces in the marinade around 8:00 this a.m., and will le tthem get about 8 hours in it before I rinse the chicken, and apply a rub before smoking. Gonna use hickory.











more pics to follow as dinner time approaches.

 

Last edited: Jun 30, 2010

fire it up

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• Sep 19, 2009

• #2

Really interesting brine solution. I'm smoking a few things tomorrow and this has definitely caught my attention, can't wait to see how they turn out because I might have to give this a try.

 

chisoxjim

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• Sep 19, 2009

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Thanks,

I have done this one before(ill post the link below), I used chicken wings the last time. I cut back on the salt a little, and increased the brining time to about 8 hours this time. I really want that buttermilk kick.

http://smokingmeatforums.com/forums/...ad.php?t=79392

 

pignit

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• Sep 19, 2009

• #4

 

fire it up

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• Sep 19, 2009

• #5

Thanks for the link, those wings you did looked amazing, just jotted down a few things I don't have on hand (like buttermilk and green onions) so I can give this a try.
I'm guessing you used your own rub to coat them with?

 

chisoxjim

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• Sep 19, 2009

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Last time I used a store bought Mccormick rub that I added some things to(curry powder, etc). Today I am using my own rub(I have been working on rub ingredients lately).

I just make sure to rinse the brine off before putting the rub on, and smoking(cuts down on the saltiness).

 

bigtrain74

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• Sep 19, 2009

• #7

Jim, the buttermilk chicken is always a great way to do chicken. I love it! Can't wait to see the reat...

 

fourthwind

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• Sep 19, 2009

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Ok so chickens are 88 cents a pound for pre cut fryers this weekend. What temp are you smoking these? Are you finishing them with broiling for skin, or just bumping the temps to get good skin, or dont care about the skin?

 

chisoxjim

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I am planning on around 250 degrees,

I like crisp skin, and the rub, and the buttermilk have enough sugars/fat in them crisp skin happens @ that temp.

 

mballi3011

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• Sep 19, 2009

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I'll be looking forward also to how this one turns out. I have heard of marinating in buttermilk but thay was for fring chicken and even venison to take out the gamey flavor. But I'll check back for sure.

 

rivet

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• Sep 19, 2009

• #11

Great sounding recipe! Are you using store bought buttermilk, and if so...what kind? Lo-fat, no fat...just wondering how they work in your recipe.

Buttermilk fried chicken is an all time favorite here and your recipe sounds really good.

 

chisoxjim

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• Sep 19, 2009

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I think it was deans buttermilk, just regular store bought.

on the smoker now topped with some jalapenos. actually also threw on some rib tips which should be ready soon.

a buttemilk brine for fried chix is the way to go as well.

 

fire it up

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• Sep 19, 2009

• #13

You twisted my arm enough

Went out and picked up some buttermilk and green onions (have all the other ingredients) and a pack of drumsticks, gonna give this a try tomorrow while the brisket is going.
Thanks for the inspiration.

 

pops6927

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• Sep 19, 2009

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I'm doing some buttermilk chicken this weekend too, something I saw on Emeril Green on Planet Green - marinade the cut up chicken pieces overnight in buttermilk and "Emeril's Essence", take out and dredge in flour with "Emeril's Essence", dip in milk and melted butter mixture and roll in lightly crushed corn flakes, bake at 375° for 40 min. It looked good on TV! Making it for the first home Cowboys/Giants game in the new Arlington Stadium, having the younger son and granddaughter Emily over!

 

fourthwind

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• Sep 20, 2009

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BoooYa baby! .78 cents a pound for two cut up fryers. Thank you late shift meat guy! Got them brining now! Look forward to seeing your cook times so I can estimate tomorrows dinner bell

 

beer-b-q

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• Sep 20, 2009

• #16

Thanks for the recipe Jim, waiting on final Qview...

 

chisoxjim

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• Sep 20, 2009

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he are the finished pics. The chicken was in the brine for 8 hours, then rinsed, patted dry, and out in the fridge uncovered for about an hour. Patted dry again, and rub applied to both sides. The GOSM was around 250 degrees, and I scattered some sliced jalapenos on tp of the chicken.

Smoked a little over 2 hours(oak, & cherry), the skin was crisp, and the meat was juicy, and packed with flavor. I had my chicken in taco form with some cole slaw I made on top. Really nice dinner, and alot of leftovers.

rinsed:


rubbed:


q-view:




finished:




chicken "taco" with fresh slaw, smoked jalapeno:


thanks for looking.

 

fourthwind

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• Sep 20, 2009

• #18

I just pulled a batch out of the MES. This is a real winner of a recipe. I did a few things different, but kept with the main theme. I used Tony Chachere's for the "rub" in the brine, and did a light shake on the chicken after the rinse with a sprinkle of black pepper. I also boiled all the spice, garlic, and onion components in 1 cup of water. Used 1 Tbsp of Habenero sauce instead of 1/4 cup of hot sauce (It's what I had on hand). Once it was all boiled to incorperate all the flavors into the brine, I put it into a pitcher with 1 cup of cold water and 1/4 cup ice. Mixed till cool, and added 1 quart of the full fat buttermilk. Added the brine to the 2 cut up chickens and brined overnight in the fridge for 12 hours. Smoked 2 hours at 250 to 260 with just a touch of Hickory. This is one of those recipes that too much heavy flavored smoke like hickory will cover over the great flavors of the brine. Great flavors, crispy skin, and juicy meat! It will become a family favorite for sure!

Thank You chisoxjim for sharing a great recipe.

 

chisoxjim

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• Sep 20, 2009

• #19

those sound like some great adders/variations. Glad I could provide a base recipe.

 

ellymae

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• Sep 20, 2009

• #20

Another thing to add to my list of things to do. Looking good. Cute little helper you have there.