Do You Brine Your BCC?

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ej73

Fire Starter
Original poster
Nov 13, 2015
52
22
St. Louis
Hey guys

I'm a big fan of smoking beer can chicken. I usually brine it in salty apple juice (with some herbs and such) for a few hours before rubbing and smoking it with cherry and hickory, sitting on half-a-can of light beer. I actually first witnessed doing it this way from M. Mixon.

Am I wasting my time with the brine? I know on my wings, the brine does help a lot, in tenderness and color. And my BCC's always turn out great. But w/ the beer can adding moisture on the inside, is the brine necessary?
 
Brine flavors, tenderizes and adds moisture IN the bird. BCC is fine to help maintain what is naturally there or if factory enhanced. If you are organized ahead of time...Brine. I don't always get notice of more than a few hours that I am making chicken any given day...JJ
 
I think to brine poultry is the best way to go, but if you don't have the time then I inject the bird. Sometimes I do both.

Al
 
Great feedback - thanks guys. I'm going to keep on brining and impressing the guests!
 
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