How long to brine chicken halves?

Discussion in 'Poultry' started by rsnovi, Aug 8, 2014.

  1. I plan to smoke four chicken halves on Sunday.  I was curious how long you would recommend brining them.  It looks like maybe 4 hours is reasonable from what I found searching.  I am thinking about the Slaughter house brine.

    I went to the butcher and bought some whole free range chickens.  I had the butcher halve them for me.  I was thinking about spatchcocking them myself, but he said he would cut them up any way I like them for free.  I thought the butcher would remove the backbone when he cut them in half for me.
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    4 hours should be fine. The time needed will vary with the saltiness of the brine. Good luck smoking the birds, people love smoked chicken - not something you see often in stores.

    What wood will you use?
  3. Thanks Blue. I have some apple I was thinking about using. I have some cherry firewood I considered cutting a chunk off.
  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Either of those would work.

    I was helping a friend move a bunch of apple last night until it got too dark to see what we were doing.
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Several hours is sufficient for a chicken and longer won't hurt. There are some here that say even a two day swim won't hurt if kept in brine and chilled .

    I generally brine for at least 6 hrs. (if I brine at all ) . Not a pre-requisite , just me and with the Brine it is packed in for shipping , I really don't think it needs brining .[​IMG]  Now fresh birds , depends how I feel. [​IMG]

    Turkeys may get more , actually it's a subjective thing .[​IMG]  Just have fun and . . .

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