Any Recipes for Brinning Chicken Thighs

Discussion in 'Poultry' started by core cycle, May 19, 2009.

  1. I have used Jeffs brining for whole chickens but I understand chicken parts are different.
    Thanks Jack
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Heres Travcoman45's SlaughterHouse recipes all are good I use this for parts and brine about 4 hours then rinse well


    Brine:
    1 & 1/2 gal water
    1/2 cup kosher or sea salt
    1/2 cup dark brown sugar (I use Sugar in the Raw)
    2 tsp garlic powder
    2 tsp onion powder
    2 tsp cajun spice
    2 tsp celery salt

    Mix all ingredients until dissolved and brine meat overnight. Rinse well before putting on the smoker.

    Injection:
    1/2 pkg. god seasonings italian dressing
    2 tsp garlic powder
    2 tsp celery salt
    2 Tbsp melted butter
    2 cups apple cider

    Slaughterhouse Spritz (Good fer everthin!)
    8 oz Apple Cider
    6 oz Water
    4 oz Whiskey
    2 oz Cider Vinegar
     
  3. Thanks Piney for the info
    Jack
     
  4. bigsteve

    bigsteve Master of the Pit

    I use this for pieces:

    1/4 cup coarse salt
    1/4 cup packed brown sugar
    20 black peppercorns, or equivalent powdered
    2 bay leaves
    small onion sliced thin
    2 cloves garlic mashed or equivalent powdered

    Combine the salt, sugar and pepper in a dish. Stir in 1 cup of hot water and mix until the salt and sugar is disolved. Then stir in 3 cups of cold water. When the mixture is about room temperature, add the onion, garlic, bay leaves and chicken. Let it sit in the fridge for 2 hours, turning once in awhile.

    Tastes great.
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

  6. tn_bbq

    tn_bbq Smoking Fanatic

    I don't find the need to use a separate brining recipe for whole chickens vs. chicken parts (wonder what they recommend for half chickens and/or quarters?)

    A simple salt, sugar & water brine is what I use. If I'm feeling real adventurous I'll add a little rub to it.
     
  7. scubadoo97

    scubadoo97 Smoking Fanatic

    You should try a couple thighs without brine. Thighs have enough fat and mositure to hold up well without brine. Give it a side by side comparison.
     
  8. I'm a simpleton and this seems to work quickly.

    1/2 cp Kosher salt
    1/2 cp brown sugar
    1 head garlic: smashed with a mallet
    1 bay leaf
    2qts water

    Hint: crush the garlic in a zip lock bag with a towel layed on top.

    This is pretty salty so my brine is only: 45 mins for thighs or legs and 1 hour for quarters.

    Clearly I have to venture out a bit. Good luck.
     
  9. flash

    flash Smoking Guru OTBS Member

    I don't even bother [​IMG]
     

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