Beer Brined Chicken

Discussion in 'Poultry' started by bmaddox, Feb 9, 2015.

  1. bmaddox

    bmaddox Master of the Pit

    I picked up 5 pounds of chicken leg quarters and 5 pounds of split breasts at the store this week and was looking to do something a little different with them. I came up with a simple beer brine that worked great. The chicken was juicy and tender (as it always is when I brine it) and it had a ton of flavor. 

    Beer Brine:

    4.5 quarts water

    4 12oz beers

    1.5 cups salt

    2 cups brown sugar

    1 T chipotle powder

    1 T ground red pepper

    Since the brine had enough salt I made up a quick salt-free rub:

    2 T black pepper

    1 t onion powder

    1 t garlic powder

    1/2 t chipotle powder

    1/2 t ground red pepper

    And to continue with the chipotle theme I had going, the wife made a chiptole BBQ sauce:

    1 C ketchup

    1/2 C finely diced onion

    1/3 C brown sugar

    1/3 C molasses

    4 T ACV

    1 t chipotle powder

    It was my best chicken to date.

  2. bear55

    bear55 Master of the Pit

    What temp did you smoke them at, and how long did they take?  Looks great.

  3. chicken looks great, very good color, never used a beer brine, can you taste the beer when it is cooked?

  4. It all looks GREAT!

    Happy smoken.

  5. bigd3077

    bigd3077 Meat Mopper

    You had me at beer, nice work! 
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good I use beer a lot as a tenderizer, have to try as a brine. Guess I will have to wait, for someone to bring light beer over here.
  7. bmaddox

    bmaddox Master of the Pit

    240 degrees and it took about 3.5 hours.
    You couldn't taste the beer itself but it had more flavor than when I brine without it. My wife asked "what is that flavor" when she took her first bite.
    I have the same problem at my house. When my wife was heading to the store I specifically asked for "cheap beer". She came back with PBR!
  8. do not understand, you really do not need to tenderize chicken, did the beer add that much flavor, to use it, instead of a brine. or just a different flavor concept.

  9. bmaddox

    bmaddox Master of the Pit

    It was just for a different flavor. I really had no idea how it would work out but I figured it was worth a try. I know that beer can chickens are extremely popular so I thought why not try a beer brine.
  10. never though of it like that, good job. will add this to my bag of tricks.



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