Wet Brine

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kevinwi

Meat Mopper
Original poster
SMF Premier Member
Jun 8, 2014
179
242
Stevens Point, WI
I have found that wet brining my chicken with a simple salt/sugar and garlic in a cold water bath for 4 hours led to the tenderest and juiciest chicken on the smoker pit.
Has anyone else come to a similar conclusion?
 
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Reactions: JLinza
Yeah... I grew up eating tough poultry and once I discovered biking, I never bbq without...
Like was said, if last minute decision to cook up some wings quick, then I don't, bu most times I brine even wings.
4 hours for wings....8 for breast and thighs, overnight for quarters and wholes.
Typically it's just salt, sugar and garlic powder....I know some people do pepper too.
 
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My go to is Pop's brine for poultry .
1 gallon water
1/2 cup pickling salt
1/2 cup white sugar
1/2 cup brown sugar
1TBL cure 1
1/2 to 1 tsp lemon extract
Mix it up and fully inject the bird from that mix ,
then soak overnight .
before smoking , I rinse and dry . Black pepper only on the skin .
It's fantastic , but sounds like you have something you like .
 
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