or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › My Attempt at Buttermilk Brined Chicken
New Posts  All Forums:Forum Nav:

My Attempt at Buttermilk Brined Chicken

post #1 of 15
Thread Starter 
After reading the numerous threads about chisoxjim's buttermilk brined chicken wings....thanks Jim, I've decided to give it a try today.

I bought Zach's Brisket Rub a long time ago and never got around to using it, so I figured now is as good a time as any. This is what is in the brine mixture and will be sprinkled on the wings prior to smoking. I'll also be smoking unbrined wings just as a comparison.

The brine I'm using is:

1/2 Gallon buttermilk
1/4 cup kosher salt
1/4 cup rub
1/8 cup hot sauce
1/4 cup brown sugar
6 green onions chopped
5 cloves of garlic smashed
1/4 cup hot water

The wings and drummies will brine for 8 hours, rinse the wings, pat dry, then cover with rub. Smoking will be at 250 in a MES with hickory.

More pictures to follow when I start smoking.

post #2 of 15
Sounds and looks great, you're off to a good start. I've been using bittermilk on chicken for about 12 years now, and no matter how you cook/smoke/fry it... it's great.
post #3 of 15
sounding super good, do not forget the result photos
Thanks for sharing the recipe PDT_Armataz_01_37.gif

I will certainly try it
post #4 of 15
Thread Starter 
After 8-1/2 hours of brining in the buttermilk, the chicken has been rubbed and is awaiting the smoker. Just have to wait for the smoker temp to come up a few more degrees.

post #5 of 15
looking good, I am glad I could share my tweaks on WSM master Gary Wivotts recipe on SMF. cant wait to see how your turn out.
post #6 of 15
Looks great. If you're following Jim's lead, you're in good hands.

Why the "hot" water?
post #7 of 15
Thread Starter 
To help disolve the brown sugar, salt and rub. I didn't boil the water, just hot from the tap. I probably didn't need it, but wanted to avoid chunks in the brine.
post #8 of 15
Thread Starter 
Well, finally finished...took alot longer than I anticipated, but then again it's 19 degrees here. The MES had a hard time getting back up to 250 degrees in a reasonable time, but finally made it.

Overall, they came out pretty good. I could definately tell the difference in taste and moisture between the ones brined with buttermilk and those that weren't. The only issue was the amount of smoke. I just installed a Smoke Daddy and had a hard time getting it adjusted...it put out too much smoke that gave the chicken a slight creosote taste. I have an air pump with a rheostat coming, so that should help.

I'll definately be trying these again:

post #9 of 15
looks like a nice batch. PDT_Armataz_01_37.gif
post #10 of 15
Sorry about the slight oversmoke but they sure look great!
post #11 of 15
Ahhh, I was wondering about mixing the chicken and the buttermilk with hot water and creating a hot tub for bacteria.

They look great though. Hopefully you'll get that smoker dialed in and the next batch will be even better.
post #12 of 15
Great lookin yard bird! Ever try puttin a brisket in that buttermilk? Overnight soak let's those enzymes do something magical to meat...
post #13 of 15

Smoke daddy

Can you tell me more about the pump and rheostat?

post #14 of 15
Thread Starter 
It's the Hagen Optima A807 air pump with rheostat. This will allow you to adjust the air flow to the Smoke Daddy. A rheostat is nothing more than a valve. This model is what SD is selling as an option for the Big Kahuna.

The cheapest I found it is below. They are also running a $5.99 shipping special, details are on their site.

post #15 of 15

air pump

Thanks! I have a brass valve for mine but still would like to explore other options
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › My Attempt at Buttermilk Brined Chicken