Question on brining, times & rubbery skin

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dfbourg

Fire Starter
Original poster
Jul 7, 2013
63
13
South Louisiana
Thanks in advance to any thoughts that can be shared. I am Q'ing some leg quarters and some thighs tomorrow. This is the first time I am trying a brine on them. Would 12-14hrs in the brine be to long? Also I have read where some folks remove the chickens from the brine so the skin can dry out so it's not rubbery. How much time would I need to pull them out of the brine to have a successful non-rubbery skin? I was planning on putting them in the brine this afternoon so if 4-6hrs would be good then pull them I have time to do so before going to bed tonight. If not I was planning letting them stay in the brine over night and remove them in the morning before cooking them later on. Again Thanks for any input.

Drake
 
12-14 hrs would be just fine, I wouldn't be afraid to let em go for 24.  I've left whole birds in for up to 36 hrs before and a couple of turkeys went for over 48, they all turned out just fine.  Any brine time is better than none IMO.  I don't worry too much about my skin, I don't really eat it, but I do leave it on when I can as it just adds another barrier to help with moisture retention..... I think.  I usually just pull em out of the brine and put them on a cookie sheet and give a good dose of rub on and under the skin when I can, and then on to the smoker.  What temp you smokin them at, I like to run my poultry between 275-300.  If you want crispy skin you can always pop em over on the grill for a few minutes after they are done smoking, I have not done this so I will let someone else guide you on that.  Some guys do let their chickens sit uncovered over night in the fridge before they cook em to help get a crispy skin.

Hope this helps

Aaron
 
Thanks guys. I'm planning on doing them in that 275-300 degree range and maybe trying to kick it up to 325 right at the end. I'm looking forward to seeing how they turn out.
 
Thanks guys. I'm planning on doing them in that 275-300 degree range and maybe trying to kick it up to 325 right at the end. I'm looking forward to seeing how they turn out.
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Happy smoken.

David
 
Optimum brining time depends on the strength of the brine, brine longer when using a weak brine and shorter with a strong brine.
Drying the skin and a high temperature will both contribute to crispy skin.


~Martin
This is important!  If you use a strong brine and soak them 12 hours you will not like the results.  There's a BIG difference in brined piece parts than a whole intact bird.
 
I feel you will be O.K. with the short Brine and cook at 325* or so for a better skin. Your drying overnight will help tremendously. Take them to an IT of 165*F , with loose joints and clear fluid when poked. You'll be all good...
 
What's your brine?

I would brine, then remove from the brine, rinse off, then put in a rack over a pan in your fridge for a few hours to let the skin dry, then cook it in the 325 range.
 
Thanks everyone for your thoughts. I used the slaughterhouse brine recipe that I found in the forum. Being that I'm not sure on how strong the brine will be since this is the first time I will take it out tonight and let it dry out. Still positive thoughts that tomorrows chicken will be great. I appreciate everything from everyone.

Drake
 
Thanks fellow Q'ers. The process was 9hrs in the slaughterhouse brine. Then rinsed off and set in the fridge overnight. This morning seasoned them up and took right at 2hrs to cook. I was able to hold pretty much 300* for the entire cooking time. About the last 1/2hr after I sauced them I opened up the intake vent some and brought the temperature up to 325-330 before pulling them off. It was a total cooking process with pecan wood. It came out real good between moisture and crispy skin. It was the kids first time having real smoked chicken and they at first asked why it had a different taste than our normal baked chicken. But in the end it didn't stop them from coming out with a clean bone.
 
Thanks fellow Q'ers. The process was 9hrs in the slaughterhouse brine. Then rinsed off and set in the fridge overnight. This morning seasoned them up and took right at 2hrs to cook. I was able to hold pretty much 300* for the entire cooking time. About the last 1/2hr after I sauced them I opened up the intake vent some and brought the temperature up to 325-330 before pulling them off. It was a total cooking process with pecan wood. It came out real good between moisture and crispy skin. It was the kids first time having real smoked chicken and they at first asked why it had a different taste than our normal baked chicken. But in the end it didn't stop them from coming out with a clean bone.
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So glad it turned out.

Happy smoken.

David
 
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