need help with brine for thighs

[tmurrr56]

ive smoked leg quarters before in my ECB and the skin was really hard. did them at 250 till internal temp was 180. will a brine help, if so, ive never made a brine before how should  do it any help is appreciated thanks guys

tmurrr

 

[chiefmanywrenches]

I always start with 1 gallon of water to 1 cup kosher salt. From there you can add whatever you want. For poultry I usually do about a cup of brown sugar, some garlic powder, onion powder, cayenne, course black pepper and a squirt of lemon juice. Heat it until everything dissolves and soak it in the fridge. For whole birds I go overnight, almost a whole day. For pieces you should be good after 8-10 hours depending on what you like. It will make the meat much juicier in the end.

Note: Chill the Brine below 40*F before adding the Chicken.

 

[harleysmoker]

Here's the brine many use on the site. It is really good. http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

[jirodriguez]

Here's the brine many use on the site. It is really good. http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

+1 for Tips! Have been using Tips brine for years, never let me down yet!

 

[scarbelly]

Here's the brine many use on the site. It is really good. http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

I too have used this one a lot and it works well

 

[moikel]

I too have used this one a lot and it works well

Me too.You can tweak it ,I like to put dried citrus peel in it a few other things but the base elements of it I dont mess with.
 

 

[smokin vegas]

Start with a  basic brine of apple juice, salt, and brown sugar then add your favorite spices.  Put a rub on before smoking I like mesquite rub personally.

 

[chandlergrills]

I love Tip's brine recipe. I won't do chicken without it. Always comes out moist & flavorful.

 

[smokinhusker]

Tip's is a great one, I've also tweaked it and used Orange Juice in the brine as well.