brining question

Discussion in 'For New Members' started by alan1414, Oct 30, 2014.

  1. alan1414

    alan1414 Newbie

    I'm new to smoking and have a question. Can I brine a whole chicken with just a simple brine then put a dry rub on it over night in the fridge then smoke the following day? I'm just not sure how soon after brining you have to cook your meat. Thanks in advanced.
     
  2. Yes a brine is not a cure. So season away! Remember to post a Qview.

    Happy smoken.

    David
     
    Last edited: Oct 30, 2014
    alan1414 likes this.
  3. alan1414

    alan1414 Newbie

    Will do!!! Thanks
     
  4. superdave

    superdave Smoking Fanatic

    How long were you planning on brining?
     
  5. alan1414

    alan1414 Newbie

    Not sure. I never done it before but from what I've been reading from different sources a whole chicken should be brined for about 2 hours. Does that sounds about right?
     
  6. superdave

    superdave Smoking Fanatic

    I usually try to brine an hour a pound or over night.  With a chicken, 2 to 4 hours should be good. 
     
  7. venture

    venture Smoking Guru OTBS Member

    Lots of opinions on this.

    Most common practices I have heard is to brine (not cure) a whole bird overnight.  Pieces in the 2 to 4 hour range.

    Marinades are totally different.  A marinade heavy in salt or acid, chix pieces might best at 2 to 4 hours.  In a marinade with less salt and/or acid, maybe overnight.

    Don't fret.  Chix is not expensive.  You will soon learn how you like it.

    Good luck and good smoking.
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Remember if you do a long brine, it will change the texture/density of the meat. Depending upon the meat and the type of brine, I normnally don't let mine sit over a day (or over night). Usually with fowl I try for 12 to 18 hours. Its allows enought time to permeate into the meat without changing the texture to much.

    Don't forget to dry and try and raise a pellicle though before smoking.
     
  9. alan1414

    alan1414 Newbie

    this is my final product. Came out pretty good and juicy. I smoked a few chicken quarters that I just rubbed with no brine. The quarters were way drier than the whole chicken. I am definitely a fan of brines. Is there a way to crisp the skin without over cooking the chicken though?
     
  10. alan1414

    alan1414 Newbie

    . I also smoked some potatoes. I rubbed with bacon grease then an herb dry rub. I was skeptical at first about making them but turned out super delicious
     
  11. superdave

    superdave Smoking Fanatic

    Alan, unlike the rest of the meat we tend to smoke, chicken doesn't need to be done low and slow as we aren't trying to break down muscle tissue.  My opinion or technique if you will is to smoke chicken as hot as possible.  A lot of electric smokers say they top out at 250 so it is kind of hard but on a propane or wood fuel unit, 350 isn't too hot and will provide juicy chicken and a crisp skin.
     
  12. You have to get your pit temp up to 325° or higher to crisp up the skin. Some people finish it on a grill or in the oven.

    Happy smoken.

    David
     
  13. jim williams

    jim williams Meat Mopper

    I smoke with charcoal and apple wood only...

    I brine (6-7 lb..) chicken for 12 hours..

    2-gallon water

    2 1/4 cup sea salt

    2 cups jalapeno juice

    2 cups jalapeno

    2 tbsp. red pepper flakes

    -boil all but the bird, reduce temp to 60+    (then soak bird for 12 hours in basement fridge)

    -inject with apple juice, Busch light...etc.

    smoke at 200-225*

    smoke to desired color (2 hours) then wrap in tin foil! (again, 3 oz. Busch light) 

    internal is 160* take off and rest 20 minutes

    Not spicy and no disappointment  !!!!!
     
    Last edited: Nov 2, 2014
  14. jim williams

    jim williams Meat Mopper

    I agree Dave.

    Over my few screw ups, chicken tastes best at higher temps.300+, keeps its juices, and has plenty of time to catch smoke in the first hour.

    (I am high on Jalapeno/butter injection)  dab dry, rub with olive oil!

    Smoke at 350* for 45 minutes and the dinner is complete.

    I NEVER USE WATER PAN FOR SMOKING, I ALWAYS DRY PAT AND RUB WITH FAVORITE OLIVE OIL.    ==maybe 2wice
     
    Last edited: Nov 17, 2014
  15. The injection sounds tasty. I wouldn't foil and I would get temps up to at least 325° or higher. 


    Happy smoken.

    David
     

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