My Attempt at Buttermilk Brined Chicken

[kevin13]

After reading the numerous threads about chisoxjim's buttermilk brined chicken wings....thanks Jim, I've decided to give it a try today.

I bought Zach's Brisket Rub a long time ago and never got around to using it, so I figured now is as good a time as any. This is what is in the brine mixture and will be sprinkled on the wings prior to smoking. I'll also be smoking unbrined wings just as a comparison.

The brine I'm using is:

1/2 Gallon buttermilk
1/4 cup kosher salt
1/4 cup rub
1/8 cup hot sauce
1/4 cup brown sugar
6 green onions chopped
5 cloves of garlic smashed
1/4 cup hot water

The wings and drummies will brine for 8 hours, rinse the wings, pat dry, then cover with rub. Smoking will be at 250 in a MES with hickory.

More pictures to follow when I start smoking.

 

[richoso1]

Sounds and looks great, you're off to a good start. I've been using bittermilk on chicken for about 12 years now, and no matter how you cook/smoke/fry it... it's great.

 

[treegje]

sounding super good, do not forget the result photos
Thanks for sharing the recipe

I will certainly try it

 

[kevin13]

After 8-1/2 hours of brining in the buttermilk, the chicken has been rubbed and is awaiting the smoker. Just have to wait for the smoker temp to come up a few more degrees.

 

[chisoxjim]

looking good, I am glad I could share my tweaks on WSM master Gary Wivotts recipe on SMF. cant wait to see how your turn out.

 

[the dude abides]

Looks great. If you're following Jim's lead, you're in good hands.

Why the "hot" water?

 

[kevin13]

To help disolve the brown sugar, salt and rub. I didn't boil the water, just hot from the tap. I probably didn't need it, but wanted to avoid chunks in the brine.

 

[kevin13]

Well, finally finished...took alot longer than I anticipated, but then again it's 19 degrees here. The MES had a hard time getting back up to 250 degrees in a reasonable time, but finally made it.

Overall, they came out pretty good. I could definately tell the difference in taste and moisture between the ones brined with buttermilk and those that weren't. The only issue was the amount of smoke. I just installed a Smoke Daddy and had a hard time getting it adjusted...it put out too much smoke that gave the chicken a slight creosote taste. I have an air pump with a rheostat coming, so that should help.

I'll definately be trying these again:

 

[chisoxjim]

looks like a nice batch.

 

[fire it up]

Sorry about the slight oversmoke but they sure look great!

 

[the dude abides]

Ahhh, I was wondering about mixing the chicken and the buttermilk with hot water and creating a hot tub for bacteria.

They look great though. Hopefully you'll get that smoker dialed in and the next batch will be even better.

 

[pit 4 brains]

Great lookin yard bird! Ever try puttin a brisket in that buttermilk? Overnight soak let's those enzymes do something magical to meat...

 

[azrocker]

Can you tell me more about the pump and rheostat?






http://s66.photobucket.com/albums/h259/klif_e/smoker/?action=view&current=100_2116.jpg

 

[kevin13]

It's the Hagen Optima A807 air pump with rheostat. This will allow you to adjust the air flow to the Smoke Daddy. A rheostat is nothing more than a valve. This model is what SD is selling as an option for the Big Kahuna.

The cheapest I found it is below. They are also running a $5.99 shipping special, details are on their site.

http://www.thatpetplace.com/pet/prod/214762/product.web

 

[azrocker]

Thanks! I have a brass valve for mine but still would like to explore other options