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brining chicken things question....

onebadmofo

Fire Starter
64
10
Joined Jul 30, 2012
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...
 

themule69

Epic Pitmaster
12,898
350
Joined Oct 7, 2012
 
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...
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.

David
 

raastros2

Smoking Fanatic
OTBS Member
923
17
Joined Jan 1, 2012
i also like the skin

i like sea salt

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

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