Brining question?

If they're whole you can. *I believe* if they're parts the cuts will allow too much brine and they'll be inedible.

edit: added *I believe* ...though I considered it understood that posts were opinions based on experience.

You're good to go... to east the chore a bit, I (IMHO) would Spatchcock them and flaten the Keel , and cook at 300*F. Just sayin'.

Stan

Brine away. If it's not done already, you will need to pull them out early AM and go in front of a fan 1 hour before smoking to dry the skin. If you don't want to eat the skin just skip the drying process...JJ

@Bama...If your parts are inedible after an all night brine...Your brine is too salty. Cut back to 1/2C Kosher Salt per Gallon and there will be no issues...

For more consistent results and less guesswork, use an equilibrium brine.
I wouldn't use any more that 1% salt to prevent the funky cured texture that some folks complain about.
Most importantly, don't put the chickens in anything less than very cold water/brine.

[VIDEO][/VIDEO]


~Martin

I brine mine Myron mixon style. In seasoned chicken broth over nite. Turns out amaZing.

Sent from my Sony Xperia Z

Chef JimmyJ said:

@Bama...If your parts are inedible after an all night brine...Your brine is too salty. Cut back to 1/2C Kosher Salt per Gallon and there will be no issues...

Click to expand...

I don't think so -- I've been doing this long enough to know I don't like pieces brined overnight is all.  A few hours is enough for us.  Allow me to show you my brine "recipe": 

4 pounds Bone-In Chicken Pieces

Cold Water: 2 quarts

Table Salt*: ½ cup

Time**: ½ to 1 hour

* The large clusters of crystals in kosher salt dissolve quickly in water, making this salt a good option for brining. Each brand has a different crystal size (unlike table salt, which has a standard crystal size). To use Morton kosher salt, increase amounts in this chart by 50 percent. To use Diamond Crystal kosher salt, double amounts in this chart. It is possible to add sugar (in equal amounts to salt) to brines for chicken and pork to promote browning.

** Do not brine longer than recommended or foods will become overly salty.

( I cut and pasted this "recipe" from The Editors at America's Test Kitchen (2012-10-12). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Boston Common Press. Kindle Edition. )

All my posts are based on my research, opinions, and experience.  Your opinions and experience may vary widely.  Fat cap up, fat cap down, charcoal, elec, propane, stick burner, etc...  To each is own my friend.  In the future I guess I'll cite my sources.

Incidentally, I do like the equilibrium brine calculations.  I watched those sous vide videos last week and got some pretty good ideas from them.

It was not my intent to dismiss your technique or recipe.  Brine recipes vary and the recipe I use of 1/2C Morton Kosher per 1 Gallon of water has no detrimental affect on the saltiness or the texture of even boneless skinless breasts with an over night soak or even 4 days with Leg Quarters or Whole Birds. The brine you chose to use has 3X the Salt in Half the Water...It most definitely will give a VERY Salty meat with a Mushy texture " if " you were to brine overnight as I stated. I have used that recipe when the Mrs. brings home chicken parts to be eaten that night. With a couple hours soak it gives great results. Sorry if there was a misunderstanding...JJ

I stand corrected sir. I see your point. The brine I use is the reason I recommended not to use it overnight.