Brine question

[DGaddie]

Going to smoke a couple of whole chickens tomorrow. Could I brine tonight for a few hours, rise, cover and put in fridge until I’m ready to cook tomorrow or is it better to brine in the morning just before I start cook?

Looking to save some prep time tomorrow if I can.

Thanks!

 

[ososmokeshack]

Why not just brine all night and take out tomorrow?

 

[DGaddie]

Why not just brine all night and take out tomorrow?

Not against that. Haven’t done brine before and didn’t want to “over-brine” or risk chicken getting too salty. Most everything I’ve read says 3-4 hours of brine.

Easy solution is definitely brine overnight until cook tomorrow If that is safe to do.

 

[HalfSmoked]

Yup go for it limit your salt in the brine.

Warren

 

[chilerelleno]

Brine overnight
Air dry the next day/night, this gives you the best possible result with your skin if smoking.
Then have all next day to do any prep/seasoning before smoking.
Use high cooking temps for best results with skin, 300°+.
The higher the better.

Of course of you're grilling then just brine and grill.

 

[sandyut]

do as chilerelleno advises :)

 

[DGaddie]

Thanks, guys!!

 

[uncle eddie]

Overnight brine is fine

I also add sage, rosemary & thyme (i.e.poultry seasoning) to my brine - which is vegetable stock based. Makes for a very flavorful, juicy, and not salty bird. Be sure to rinse well after pulling from the brine.

 

[JckDanls 07]

I brine whole birds overnight.. pieces 3-5 hrs ... whole birds I will put in the brine around 9pm... take them out and rinse real well first thing in the morning... and then let drain and dry ...

 

[SmokinEdge]

Brine over night with no more than 2% salt to weight of chicken and water. I add 1% sugar just to offset the salt.

 

[chef jimmyj]

Brine over night. 1/2 to 1 hour in front of a Fan makes quick work of Drying the skin if you are in a rush. 3-4 hour Brines use A LOT of Salt to get it done. Can result in uneven saltiness. The Recipe below works overnight or can go longer if you have a situation change your plans...JJ

BTW...Reduce or eliminate the Salt in your Rub!

Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme, Sage or Poultry Seasoning
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

[DGaddie]

Brine over night. 1/2 to 1 hour in front of a Fan makes quick work of Drying the skin if you are in a rush. 3-4 hour Brines use A LOT of Salt to get it done. Can result in uneven saltiness. The Recipe below works overnight or can go longer if you have a situation change your plans...JJ

BTW...Reduce or eliminate the Salt in your Rub!

Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme, Sage or Poultry Seasoning
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

What kind of rub do you use with this?

 

[chef jimmyj]

This is what I use on all Poultry. Add Cayenne if heat is desired...JJ

Mild but WildTurkey Rub

1/4C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
2tsp Bell's Poultry Seasoning or other
1tsp Ground Coriander Seed (2tsp Whole seed, fresh ground)
1tsp Black Pepper
1tsp Mustard Powder
1tsp Allspice
1/2tsp Cumin

Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

 

[fullborebbq]

Overnight brine is fine

I also add sage, rosemary & thyme (i.e.poultry seasoning) to my brine - which is vegetable stock based. Makes for a very flavorful, juicy, and not salty bird. Be sure to rinse well after pulling from the brine.

You missed Parsley! ......go CSN&Y

 

[uncle eddie]

You missed Parsley! ......go CSN&Y

ha-ha - Simon and Garfunkle brine (Scarborough Fair) - but seriously, that is how I remember the ingredients.

 

[fullborebbq]

ha-ha - Simon and Garfunkle brine (Scarborough Fair) - but seriously, that is how I remember the ingredients.

Oooops I stand corrected on the band!.... I was 4 when it came out.........

 

[chef jimmyj]

Right Church...Wrong Pew!...JJ