Do You Brine Your BCC?

Discussion in 'Poultry' started by ej73, Feb 23, 2016.

  1. ej73

    ej73 Fire Starter

    Hey guys

    I'm a big fan of smoking beer can chicken. I usually brine it in salty apple juice (with some herbs and such) for a few hours before rubbing and smoking it with cherry and hickory, sitting on half-a-can of light beer. I actually first witnessed doing it this way from M. Mixon.

    Am I wasting my time with the brine? I know on my wings, the brine does help a lot, in tenderness and color. And my BCC's always turn out great. But w/ the beer can adding moisture on the inside, is the brine necessary?
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Brine flavors, tenderizes and adds moisture IN the bird. BCC is fine to help maintain what is naturally there or if factory enhanced. If you are organized ahead of time...Brine. I don't always get notice of more than a few hours that I am making chicken any given day...JJ
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think to brine poultry is the best way to go, but if you don't have the time then I inject the bird. Sometimes I do both.

  4. ej73

    ej73 Fire Starter

    Great feedback - thanks guys. I'm going to keep on brining and impressing the guests!

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