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Brined chicken

chestnutbloom

Smoking Fanatic
329
26
Joined Feb 4, 2014
Hi, I'll be brining some chicken tomorrow to smoke the following day. I have two 6# chickens that I cut in half and 3 thighs. Any suggestions on time and temp would be greatly appreciated!  
 

bigwheel

Smoking Fanatic
406
20
Joined Oct 31, 2009
On the splits I would vote for 375 -400 till it hits 175 measured in the thigh. Should take around an hour if all goes well. Followed by wrapping and sticking n the insulated box for an hour. The individual thighs should be brought up to 160 prob take 15 mins or so. Best of fortunes.  
 

dirtsailor2003

Epic Pitmaster
OTBS Member
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Joined Oct 4, 2012

themule69

Epic Pitmaster
12,898
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Joined Oct 7, 2012
Often times I start out low say 240° to get more smoke time. Then kick the heat us to 375° to crisp up the skin.

Happy smoken.

David
 

chestnutbloom

Smoking Fanatic
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Joined Feb 4, 2014
Thanks all for the info! Since my MES only gets to 275 I will smoke for say one hour and then into the oven to crisp and finish it off.... 
 

mchar69

Smoke Blower
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11
Joined Dec 25, 2013
You gonna put a rub on the chicken?

How about spatchcocking the whole birds to help the cook?

Dirtsailor, yours looks nice and moist.  What rub did you use?
 

hambone1950

Master of the Pit
Group Lead
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Joined Jul 23, 2012
Thanks all for the info! Since my MES only gets to 275 I will smoke for say one hour and then into the oven to crisp and finish it off.... 
I think that's a good plan. You'll get the nice smoke flavor and the good crisp skin. Smart thinking.
 

chestnutbloom

Smoking Fanatic
329
26
Joined Feb 4, 2014
Okay so I brined some chicken overnight (about 15 hrs total) then lightly applied rub I had leftover in the cabinet.
Stuck them in my MES for about 2hrs at 250-275.
Used some mesquite chips.

Then I stuck them in the oven at 375 for about 15 mins.
Thanks to all the info I got from this forum the finished product was juicy, crispy deliciousness! This was my first brine and I was worried about it being salty but it was not. Thanks everybody! 

Next up I'll brine a turkey I have in the freezer....
 

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