For poultry, brining time or pellicle formation time: Which is critical?

Discussion in 'Poultry' started by bgoodr, May 24, 2015.

  1. This is my first smoke.  I'm going to try brining some chicken breasts via the recipe from a booklet. Quoting from my Little Chief electric smokehouse recipes booklet, it says:
    I am thinking of doing this one of two ways:
    1. Brine the chicken for the 6 hours during the day, then rinse and dry the chicken overnight to form the pellicle, then smoke 'em.
    2. Brine the chicken overnight for 8 hours, and then rinse and dry the chicken for the 1 hour, then smoke 'em.
    If the brining time is critical and the pellicle formation time is not, then #1 is the way to go.  But if brining time is not critical but pellicle formation time is, then #2 is the way to go.

    Which is the best approach here?  I'm hoping to be able to dine on this chicken midday tomorrow, Memorial day, if feasible.

    BTW, the above recipe doesn't refer to taking internal meat temp along the way as recommended by http://www.smokingmeatforums.com/t/94583/how-long-to-smoke-chick-parts-thighs-and-drum-sticks   which I hadn't planned on until I read that thread. Besides, this Little Chief smoker doesn't have a temperature control. [​IMG]

    Thanks,

    Brent
     

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