Need Easy Brine Idea

[mike65]

Good Morning ECB Owners.   I'll be smoking Chicken legs today and wasn't sure if anyone had a quick brine idea or does Chicken Legs need Brine?  

 

[flash]

I never brine them, so I am not much help. Salt issues for me.

ChickenGrill0010.jpg

• flash
• Mar 19, 2013

Chickenmoist019.jpg

• flash
• Sep 3, 2012

 

[bobank03]

I have brined chicken breasts in a simple sea salt and sugar mix. I used it last weekend and it made the chicken a little more moist. I think I used equal parts. 

 

[mike65]

Is this the Snake Method?

Prepping the Charcoal Pan.jpg

• mike65
• Aug 24, 2013

Garlic Butter Injected Chicken Legs

Garlic Butter Injected Chicken Legs.jpg

• mike65
• Aug 24, 2013

Garlic & Seasoning on Chicken Legs

Garlic & Chicken Seasoning on Legs.jpg

• mike65
• Aug 24, 2013

 

[mike65]

The idea I had with the Charcoal and wood chunks went up in flames.  Temp shot up to 500

.  I had to remove the wood chunks, temp dropped to 400 and stayed there for 30 minutes.

.   Lifted the body off the charcoal pan, shifted the charcoal around. Temp finally dropped to 250 and holding.  Put the Chicken Legs on the grate.  Timer set for 1 hour.  Will check then and hope the temp does not drop. 

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[bobank03]

Hey Mike yeah the wood chunks just burned I'm sure. If you do that with the charcoal and get a soup can or something. Put your chunks into that and then foil the opening and punch a hole into the foil. Lay it down right along your coals and you should have plenty of smoke for 2-3 hours.

 

[flash]

Yeah, I think you needed more coals, less wood.

 

[mike65]

You guys hit the nail on the head. It burned for sure. The chicken turned out better this time, however it's still missing something.  The chicken wasn't rubber like last time, but was missing taste.  Think I'll just stick with Pork and ribs until I get the Propane add on.

 

[bobank03]

Hey Mike yeah the wood chunks just burned I'm sure. If you do that with the charcoal and get a soup can or something. Put your chunks into that and then foil the opening and punch a hole into the foil. Lay it down right along your coals and you should have plenty of smoke for 2-3 hours.

2013-08-21 09.13.50.jpg

• bobank03
• Aug 25, 2013

You can lay this in your coal pan and build your snake around it or whatever, based on how long of a cook you have going. 

2013-08-21 09.54.25.jpg

• bobank03
• Aug 25, 2013

just fill the can up with chips or chunks, whatever and it will start smoking. The can works well on the propane burner too. I will take some pics of that today so you can see how it works there.I have two cans and tongs so If I need more smoke, I can swap in a new can when I add coals or in between. 

 

[bobank03]

I usually smoke skinned chicken and then finish it on the grill to get the skin cooked good and crisp. I use a combination of cajun spice, garlic powder and chili powder for my "go to" rub. I put it on everything and it really kicks up the flavor (to my likings anyway). Maybe you just need a little more spice? 

Have fun experimenting Mike, You are only a few steps away from getting this down!