Brining ???

Discussion in 'Poultry' started by buzzy, Nov 22, 2011.

  1. buzzy

    buzzy Smoke Blower

     Can I brine my turkey over night then put in smoker or pull out of brine an set in frig for a day to absorb brine before smoking???
     
  2. sunman76

    sunman76 Master of the Pit

    I pretty sure you can do it either way,  I am going to rinse my bird off and put him right in the smoker.

    Does anybody cook the brine and let it cool off and chill it back down before putting the bird in?
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    sunman, mornin'.... I will cook a small pan with salt, pepper, rosemary, onion, etc. to help release flavors and dissolve stuff that doesn't do well in cold water.   Then cool down the small pan and add to the larger amount of cold water and ice needed to cover the meat... I don't see the point in heating up 1-3 gallons of brine just to cool it down.... Dave
     
     
    Last edited: Nov 22, 2011
  4. buzzy

    buzzy Smoke Blower

    I plan on brining my water I'm going to mix with apple cider to a boil adding salt & brown sugar.  let cool to room temp them putting everything together. pour over bird
     
  5. kydave

    kydave Smoke Blower


    That's how I did my last brine (for hotwings). I wanted to infuse the brine with salt and a fair amount of cayenne powder - I added all of the salt and seasoning to a saucepan, brought it to a boil to make sure everything dissolved, then poured over ice before adding it to the rest of the water/brine.

    [​IMG]

    Cooling the concentrate before adding to the cooler.

    [​IMG]
     
     Brine cooler. Gallon of frozen water to keep temp below 40*.

    [​IMG]

     Out of the fryer

    [​IMG]

     Some people like them saucy.

    [​IMG]

     I like mine dry. Shown here on fancy dinnerware with an Asian Zing dipping sauce and my own homemade Maytag Bluecheese dressing. Cheesy tots were a bonus. Bring on the football!!

    Roll Tide.
     
  6. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    When I brine a turkey I take my bird out rinse and in the smoker it goes.  When I do chicken I let it sit for about an hour before I put it on the smoker.
     
    Last edited: Nov 22, 2011
  7. bass28in

    bass28in Newbie

    I pull mine out of the brine, pat it dry with paper towels, let it sit out for 30 min to warm up, then throw it on the smoker....

    Best turkey you ever put in your mouth.
     
  8. sunman76

    sunman76 Master of the Pit

    WOW guys thanks for the advise [​IMG]

    Good luck Buzzy[​IMG]
     
  9. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    This is Alton Brown's turkey brine recipe. I have used it for years when smoking my birds. It is simple and adds a lot of flavor. This year the wife wants a deepfried one so I'm going to inject instead of brining. Anyway here it is.

    Ingredients


    concordance-begin

    For the brine:

    • 1 cup kosher salt
    • 1/2 cup light brown sugar
    • 1 gallon vegetable stock
    • 1 tablespoon black peppercorns
    • 1 1/2 teaspoons allspice berries
    • 1 1/2 teaspoons chopped candied ginger
    • 1 gallon heavily iced water
    Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

    Early on the day or the night before you'd like to eat:

    Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
     
  10. kaliken

    kaliken Newbie

    Well good people stayed tuned.. This will be my first turkey i will be smoking. I will brine it using a simple brining solution for 7 or 8 hours take it out and put it in the smoker Hopefully I will post the pics and let you all know how this rookie faired. Happy thanksgiving ALL : )
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Good luck & don't forget the camera!
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member


     Kaliken

    Welcome - please stop by rollcall and intorduce yourself
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    I boil my brine to wake up the flavors.

    I use ½ the water needed when boiling, then use ice for the other ½ to cool it down.

                                              [​IMG]
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    ROOM TEMP!!! You are taking your 38*F turkey and wrapping it in a Warm Blanket of 72*F Brine!...The temp will quickly go up to around 50*F a perfect temp to grow Bacteria at!   Chill the Brine to less than 40*F before it Touches the Bird...JJ
     
  15. buzzy

    buzzy Smoke Blower

    Good point. The cider & water I'm adding it to has been in the frig for days but I'll keep a closer eye on brine temp. This is my first brining. Smoked alot of birds but never tried to brine 1.

    THANKS to all & Happy Thanksgivivg
     

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