Going to smoke some wings, legs, and thighs, should I brine?

Discussion in 'Poultry' started by chorizodahitman, Oct 17, 2011.

  1. should I marinade?  I did 3 pounds of wings a few weeks ago, and just seasoned them with spicy rub from Gates BBQ.  They were great, but just curious what you all think.  Brine, no brine? 
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If you haven't tried a brine on poultry, then why not give it a try. This way you can decide if it's worth the extra effort or not. Personally, I think it is.
     
  3. bigfish98

    bigfish98 Smoking Fanatic

    I am with Al on this one. If you have the space and the time, try it and see if you like it. I would recommend doing half and half. That way you can do a side by side comparison. Also, if it turns out that you don't like it, you aren't stuck with a bunch of brined chicken you don't like. I personally wouldnt brine wings since they are so small, but that is just MHO. Experimentation is the mother of some tasty eats!
     
    smoker13 likes this.
  4. I have brined for fried chicken before (and baked potatoes) but not for smoking.  So, what should I do for the brine?  what is a good ratio?
     
  5. venture

    venture Smoking Guru OTBS Member

    You mentioned both brining and marinating, so I will assume you are concerned with the brine question and not the marinade.

    I have brined whole birds and found it helpful both in moistness and flavor.  I have never brined parts as many people think they do not get the full benefit of brining a whole bird. You do want to be sure your chicken is not already "enhanced" before brining.  Try it and let us know what you think?

    Also, you might find this of interest:

    http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

    Good luck and good smoking.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  7. Al, thank you, again! Learn new stuff all the time. 
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I brine all poulrty nowadays..It makes it much tastier!!

    I use Tips brine recipe.

      Craig
     
  9. so i am going to use the recipe for brine listed above (minus the celery powder).  Do I do it in a big bucket?  Do I refrigerate it?  I bought about 2 pounds of thighs and 2 pounds of drumsticks.  Just curious on what to do.  Thanks again.
     
  10. jc1947

    jc1947 Smoking Fanatic

    I prefer brined yardbirds whole or parts.

    JC1947
     
  11. flash

    flash Smoking Guru OTBS Member


     And I didn't, so yes you should try.
     
  12. walle

    walle Smoking Fanatic OTBS Member

    Hey Chorizo - I definitely recommend Tip's Slaughter House brine.  Been using it for quite a while and it makes a BIG difference.

    RE: What to use, I use a plain Jane, none scented, white trash bag.  Get the air out and put it in a smaller cooler covered with ice.  If the trash bag bothers ya, then use gallon zip locks.  Much easier to work with and a bag will ensure all of your parts are fully submerged.
     

  13. Very cool.  I think I will make the brine Friday afternoon and will put the chicken in around midnight, then put the chicken on around 5 a.m.  Or is that too long to brine?
     

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