First Chicken Smoke - Brining Question

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idsmokethat

Fire Starter
Original poster
Jun 24, 2015
41
11
Kansas City, MO
I'm interested in smoking chicken for the first time.  Typically when I prep beef, I let it sit in its rub all night.  Most recipes that I've found that us a brine say to brine 3-4 hours.  Will it hurt anything if I let it brine for 7+ hours?  I'm considering putting it in the brine in the AM before work and then smoking it in the evening.  Does anyone ever brine over night?  Also, after rinsing the brine and applying the rub, should I give it time for the rub to sit or can i put it right on the smoker?

I'll probably do a mix of chicken quarters, drum sticks and breasts.

Any other misc. advice is welcomed!

Thanks in advance!
 
I'm interested in smoking chicken for the first time.  Typically when I prep beef, I let it sit in its rub all night.  Most recipes that I've found that us a brine say to brine 3-4 hours.  Will it hurt anything if I let it brine for 7+ hours?  I'm considering putting it in the brine in the AM before work and then smoking it in the evening.  Does anyone ever brine over night?  Also, after rinsing the brine and applying the rub, should I give it time for the rub to sit or can i put it right on the smoker?

I'll probably do a mix of chicken quarters, drum sticks and breasts.

Any other misc. advice is welcomed!

Thanks in advance!
I have had a chicken done overnight in brine and it's critical to make sure the rub doesn't have a salt in it and rinse it off. Good luck!
 
Last edited:
If you limit the salt to 1/2C Kosher per Gallon water, you can soak for 3 days without degrading the meat or getting too salty...JJ
 
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