Can boneless, skinless chicken breasts be brined for too long?

bsmoked

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Mar 30, 2010

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• Apr 2, 2010

• #1

I plan on smoking chicken breasts tomorrow (my first ever attempt at smoking meat).

I'm smoking boneless, skinless breasts.

My real question, can it be in brine for too long?

Can I set the chicken in the brine and then go to work? The breasts will be brining for about 10 hours if I do.

 

smokebuzz

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• Apr 2, 2010

• #2

I would say 4 hours tops for a brine, low acid marinade maybe 10 hours.

 

scarbelly

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• Apr 2, 2010

• #3

It depends on your brine but boneless skinless breasts would not be my choice for a smoke and a long brine with a lot of salt in it could leave them mushy - I would smoke thighs and not brine for more than a couple of hours - the breasts will be completely dried out by the time they reach temp in my opinion. Breast meat tends to dry out very quickly

 

mythmaster

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• Apr 2, 2010

• #4

I've read that breasts should only be in the brine for an hour. I'm doing some tomorrow, too, and people have suggested to smoke them at a high temp 275-300. I'm also wrapping them in bacon to help prevent them from drying out.

 

richoso1

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• Apr 2, 2010

• #5

In my experiences, the longer in the brine the more change in texture and taste. I don't care for hammy chicken. Just my observations.

 

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bsmoked

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Mar 30, 2010

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• Apr 2, 2010

• #6

Thanks everyone.

@Mythmaster...I remember now, you said we had the same menu in Roll Coll ;)
I'm going to make the brine according to the article you referenced. What type of wood will you be using? I figured I'd try hickory but a coworker said that hickory can be bitter. He recommended pecan. I don't know. I'm just going to start trying different things and see what I end up with.

I'll try the bacon idea, and put the chicken towards the top rack; heat rises right, so I figure the top rack will be hotter even though the heating element (using electric smoker Bradley Original) is on the bottom. Am I right in figuring as much.

 

fire it up

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• Apr 2, 2010

• #7

Too long and it can break down too much and become mushy.
For boneless breasts I like to do about 3 hours.

 

mythmaster

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• Apr 2, 2010

• #8

I'm actually going to use Mesquite even though it's strong. I figure it'll be ok because the breasts will cook fast plus they'll be wrapped. Also, I already have that brine mixed up, and it's hanging out in the fridge. :)

I think that it's hotter towards the element, but I haven't really checked. I'll put mine in the middle.

Hopefully we'll both be enjoying some tasty, not-too-dry chicken breasts tomorrow. Don't forget to post Q-view!

 

bsmoked

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• Apr 3, 2010

• #9

Oh yeah, I'm happy (despite the 75MPH winds that broke the Temperature Heat Control Switch!)....

I used Jeff's Rib Rub and it was fantastic!

 

mballi3011

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• Apr 3, 2010

• #10

Oh no that bird is haunting me I just it alittle while ago. Now yes you can brine a bird to long. You don't want it to get to soft and mushy unless you are making soap or something.

 

mythmaster

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• Apr 3, 2010

• #11

That looks yummy!