Brine vs Marinating

Discussion in 'Poultry' started by tbords, Jan 3, 2012.

  1. Instead of Brining I was thinking about marinating my chicken before smokin, has anybody tried this and recommend a good recipe, also I have a tangerine tree i have to cut down Has anyone use orange/tangerine  tree wood to smoke? thanks
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I generally don't brine or marinade my birds, but that orange/tangerine wood will make for some fantastic smokes!
     
  3. venture

    venture Smoking Guru OTBS Member

    Marinating with a marinade is adding flavor.  Go for it if your dish requires it!

    Brining uses salt to achieve osmosis.  This can suck flavors and liquid into your meat.  If that is what you are after?  Go for it!

    Brining with cure is different.  If you are brining to cure meat, there are a lot of safety guidelines to follow.

    Post up your goal, and there will be experienced people here who will be glad to help you.

    Good luck and good smoking.
     
  4. sprky

    sprky Master of the Pit OTBS Member

    guess I kinda do both. I brine my birds and then inject them. 
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I guess I do a combination too. I use a sugar salt brine with Montreal chicken seasoning in it, so the salt pulls the seasoning into the meat.
     

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