Cluck cluck

benjaminr · Feb 13, 2010

Well I have done a lot of chicken so far in my smoking career and I have been a HUGE fan. Yet I have never done a brine. So I broke down and figured enough was enough I needed to try it.
Brine:
-1 gallon water
-3/4 cup kosher salt
-2/3 cup sugar
-3/4 cup soy sauce
-1 teaspoon each of dried tarragon, thyme, black pepper
-1/4 cup olive oil

I got the recipe from "3 men with nothing better to do"

I soaked them for 10 hours and ready to roll

Loaded in the smoker

I will keep this updated over the few hours these breasts are in. I am really excited because of all the hype about brines but never having tried any myself, ever!

Yes I know I have been gone for a long time but don'' worry I'm still alive.

donnylove · Feb 13, 2010

I'll be brining a whole chicken for tomorrow. Let us know how your recipe turns out and maybe I'll try it too. Thanks for the Qview!

benjaminr · Feb 13, 2010

Well I suppose I should leak what the little white things are

giggity!

placebo · Feb 13, 2010

Once you go brine you won't go back.

Looking good so far. Dunno bout smoking sugar cookies though.

benjaminr · Feb 13, 2010

They have been in for about an hour and are not doing much due to the high moisture so I have the oven coming up and I'm going to toss them in there to finish.

And I'm not sure about them either but hey, has anyone ever had a smoked cookie?

csmith2884 · Feb 13, 2010

Smoked sugar cookies ....

oh and genius.

benjaminr · Feb 13, 2010

SO the cookies are done!

AND...............

They are actually pretty good!!!!

Few tips if anyone wants to try it. Smoke for only about 30-40mins then finish in the oven. Or do them in the smoker with no water in the pan.

I left mine in a little over an hour and its REAL heavy on the smoke flavor but im sitting down eating them right now. Yummy!

rdknb · Feb 13, 2010

we they say you can smoke anything, so why not cookies lol

benjaminr · Feb 13, 2010

And the final results are in on the chicken.

First I will say hands down this is THE most juicy chicken ever.

But I am a little on the fence about it.. It was almost as if it was to juicy... I dont know if maybe I am just not use to this or what, but its interesting.

To better put it into perspective I feel like I'm eating raw chicken but it is cooked. I have no idea if that makes sense but thats how I feel. Perhaps I brined them to long.. didnt cook long enough. But I smoked them at 260 for 2 hours and they were at an internal temp of 190.

Who knows either way I am still eating it.

placebo · Feb 13, 2010

That's why I like to finish mine on the grill. Looks good!

rstr hunter · Feb 14, 2010

Did some Game Hens tonight... Q-View posted... Anyway first attempt at game hens, but have always just rubbed chicken no brine or injection and have never had any problems with keeping meat moist. However, after a lot of research on this forum almost decided to try brining tonight as well. Anyway, after seeing results on this without brine, not sure I need it. Asked wife if she thought it needed to be any moister and she didn't think she'd want it any juicer either. But with the # of people on here that do it, must be something to it.

benjaminr · Feb 14, 2010

I feel there is, while it was good I think I may have ultimately brined them to long.

Much like Rstr Hunter I have always had really good juicy chicken from smoking but all these competition guys swear up and down to it and they have got to be doing something right.

This will be something I will be playing with much more I feel.

mballi3011 · Feb 14, 2010

I just cann't shake that mental picture of smoked sugar cookies. Now that has to be the weirdest that I have ever seen here too.

And your chicken does look really good and what kind of wood did you use???

john3198 · Feb 14, 2010

Here's Rivet's brining experiment from last summer......

http://www.smokingmeatforums.com/for...ad.php?t=77690

might be helpful.

benjaminr · Feb 14, 2010

I used cherry on this smoke.

Thanks John I have read through rivets thread a few times before and it was helpful but like I said I think that brining the pieces and not a whole chicken need a vastly different time table.

pepeskitty · Feb 14, 2010

That is some fine looking bird, my friend.

Thanks for sharing.

csmith2884 · Feb 15, 2010

+1 for finish on the grill...crisp up the outside and that would so change the whole taste.

smokingohiobutcher · Feb 15, 2010

The chicken sure looks good! I can understand the raw mushy texture you experienced. I agree, try to firm up with a sear on the grill.
And

for trying the cookie experiment! Tried it myself!
http://www.smokingmeatforums.com/for...ad.php?t=85947
it was ok but dont think I'll be doing it again. Now the pumpkin bread I will definantly do again...sooo moist!
SOB

herkysprings · Feb 15, 2010

When I brine chicken I almost always get the same result. Super moist chicken cooked to 165 or higher (by mistake usually) that has the texture of being almost under cooked. I usually check the temp in multiple places with a ThermaPen too.

I just get used to it now and trust my thermometer / fact that I have never gotten sick from my own cooking. :D

thunderdome · Feb 15, 2010

on the smoke..especially trying the cookies.

Experimenting like that is great to see regardless of outcome

Cluck cluck

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