Brine Question?

Discussion in 'Poultry' started by 316sports, Jul 31, 2007.

  1. 316sports

    316sports Fire Starter

    I plan on smoking some chicken this weekend. If I use a basic brine, can I still put a rub on the chicken, or does that kind of defeat the purpose of brining? Thanks.

  2. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    no just rince the brine off and put on the rub of your choice. you rinse the brine off anyway
  3. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    When you get it out of the brine wash it off well in cold water and dry inside & out with paper towels. Then you can give it a light painting of EVOO and put the rub to it. Keep the temp up when smoking chicken, 350 is good, no low & slow with chickys. Should make the skin nice, not rubbery.
    Don't use a salty rub.
    You'll see. Can't kill a chicken.
  4. There is no problem with adding the rub after you rinse off the brime. Makes the dlin taste good[​IMG]
  5. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Cowboys right, rinse it off and put whatever you want on your bird, my last one I rubbed with EVOO and sprinkled Lemon Pepper on it and then smoked over apple. It was great
  6. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Oh yeah!
    If you are smoking anything else make sure the chicken is on the BOTTOM rack so it does not drip on anything else you plan to eat!
    Chicken always goes on the bottom.
  7. 316sports

    316sports Fire Starter

    Thanks for the help. I can't wait to get started.

  8. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    That is why I love smokin meats. YOu can do whatever you want.....I smoke my yardbirds as follows:

    Brine min 4 hrs, rinse, dry.
    stuff cavity with pieces of an apple.
    loosen skin and put whatever herbs or rub between skin and meat.
    hog tie yardbird (legs to bishops hat, tie wings tight to body)
    rub with EVOO, more rub, instert prob thermo into breast
    into smoker at 225-250 (dont care it skin crispy), smoke till 165-167
    let rest (yardbird will still cook after you take it out)

    Just my .04cts worth (inflation ya know)

    Good luck on your endeavor, and remember, its your smoke. Do it how you want to!

    BTW, I love using the poultry rub found on deejaydebis site
    Also, see pic under "poultry: smokin in s.e. MI"
  9. deejaydebi

    deejaydebi Smoking Guru

    Throw some lemon or orange slices in that birds belly too it'll take great and be nice and moist - DON"T FORGET TO RINSE THE BRINE IN PLAIN WATER!
  10. kueh

    kueh Meat Mopper

    If you do brine, you might want to use a rub with a lower salt content as the salt might be overpowering. If you're a salt-aholic then disregard.
  11. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I never rinse my bird off , but my brine may not contain as much salt as many do, if your floatten eggs with your brine, then deffinity wash it down.
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I agree with Kuel, watch the salt content in the rub. You've already penetrated the bird with the salt from the brine. I speak from experience on this topic. But do use a rub after you coat the bird with EVOO. The temp has to be higher than usual >290* in order to get the skin crispy.
  13. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    But then again...some dont care if the skin is crispy!

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