a longer brine anyone?

[in. pred]

i usually brine chicken over night in a seasonings, salt, sugar brine i cook up. this time i brined it in a tender quick and seasonings mix. cooked up sugar 8c water pile of rosemary, onion, garlic, pepper, sage, old bay, cyanine. after cooking up the brine, i added 1/2c TQ. put all parts in a bag and poured in some brine(i saved 2 cups for a pork loin). then in the fridge for next days supper. so i thought. the wife brought home some dinner the next night. so it sat another 24 hr in the brine. i pulled it out of the brine and layed it in the sink to drain off. i didnt rinse it because the brine was so weak( imo) im glad i didnt! i tossed on some onion powder before i tossed it on the grill. grilled up as normal but wow the flavor blast! some of the best yard bird ive ever produced. i even took the temp a lil farther than i wanted on accident. i think the breast made it to 178 when i caught it. oops dryed it out. nope! they were super juicy inside. they shoulda been ruined at that temp. i guess the 2 day brine mite become a standard here!

anyone else normally do two day brines on chicken parts? i was always under impression chicken took brine easy. it didnt need that long of a soak. the extra time in the brine took my seasonings all the way to the bone. all the meat was infused with the brine. i was truly impressed with the results. next time its getting dried n fried. that has to be off the hook good! lol

 

[BrianGSDTexoma]

I do 2 to 3 days using pops low salt curing brine and take dark meat to around 190. Super juicy and tender. Dont do white meat very often though.

 

[akjeff]

Interesting. Haven't tried a wet brine on chicken. We cook it so often, I simply dry brine with Diamond Crystal salt, for 24 hrs. Fast, simple, and dries the skin out really well. Then season with whatever flavor profile we're in the mood for, when it goes in the smoker. Crispy skin, and moist inside.

 

[zwiller]

I post about this all the time but it never gets much traction. One of my fave moves. I routinely brine (dry) chicken for 5 days to a week. 24hrs is the absolute minimum for me. I run a TON of bird and have tested it at varying times. 3-4 days is about the same as injecting. I even hold 24hrs when injecting.

https://www.smokingmeatforums.com/threads/wood-fired-yardbird.314837/

 

[thirdeye]

I don't mix strong (salty) brines and for immersion only, I could easily go 24 to 40 hours. However, I always inject some of the brine, so as a minimum I need 8 hours of time before the fire.