1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

brining chicken things question....

Discussion in 'Poultry' started by onebadmofo, Oct 19, 2013.

  1. onebadmofo

    onebadmofo Fire Starter

    Gonna try brining my chicken thighs for first time and a few questions for you pro's out there...

    1.) the thghs have skin on them...do I need to remove the skin?

    2.) someone said to add sea salt and water, make sure they are all submerged, then put back in the fridge for 6-8 hours before smoking?  Is that fairly accurate?

    3.) Is chicken worth injecting with worcester or something else after brining?  Or should I just slap some butter on and my rub?  

    Finally, looks like 160 is the temp to shoot for or about 2 hours at 275 degrees?  Will the thermometer take an accurate temperature reading in chicken thighs?

    Thanks for the help fellas...and helping a noob.

    Appreciate the great advice I always get here...
  2. 1.  I like the skin. I also smoke chicken @ 325° or higher for crispy skin.

    2. sea salt is fine. I use kosher salt. I also add other herbs for more flavor.

    3. Some times i inject. Most of the time I just rub,

    Shoot for 170° in a thigh. Yes you can get accurate temp in a thigh. Just don't hit the bone. cook by temp. Not by time.

    Their is nothing written in stone. Go with what you like.

    Remember to post a Qview.

    Happy smoken.

  3. raastros2

    raastros2 Smoking Fanatic OTBS Member

    i also like the skin

    i like sea salt

    iv never brined anything but a turkey...always just rubbed...mustard then rub