New Convert to Brining

Discussion in 'Poultry' started by smokindawgfan, Jul 19, 2009.

  1. smokindawgfan

    smokindawgfan Newbie

    I just smoked my first brined chicken pieces and Holy crap! They were so good. I brined the pieces for 24 hours using one of the brines I found on this site (sorry I forgot which one of you guys I got it from, maybe TRAVCOM45, I think). I used leg quarter pieces with the spine still attached. These pieces usually have extra skin attached so after I cut off the spine when preparing them I have enough extra skin to wrap around the underside of the thigh and create a fully wrapped leg quarter. I smoked them at 275 for 2.5 hours and then moved them over the direct heat in the smoker box for a couple of minutes (I'm using a CGSP). The skin was very crisp, the meat was juicy and flavorful, the fat was completely rendered out, and it was gone before I could get the camera out to take a picture. My wife, who never eats the skin, had nothing left but bones. That is all the proof I need that it was good. I would probably brine it for less time because I thought it was slightly salty, but otherwise, it was awesome. Definitely a new favorite!
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats and Trav's recipe is a good one. Of course we will expect Qview next time [​IMG]
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    There ya go! Chicken one a my favorites. I brine just over night, specially with them smaller pieces. Always nice when folks enjoy a fellers cookin, sounds like ya converted yer wife!
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Congrats SmokingDawg, glad you had a successful smoke.
    So many great brines out there, Tips brine is a definite winner so you picked a great one to try out.
    Did you rinse the pieces after you took them out of the brine? Not rinsing after a good brining can leave some excess salt on the outside that will reabsorb into the meat as it rests, so it is always a good idea to rinse after taking out of any brine solution.
  6. smokindawgfan

    smokindawgfan Newbie

    Thanks for the advice. I did not rinse them so maybe that was the cause of the extra saltiness. Next time I'll do that...Cheers.
  7. smokindawgfan

    smokindawgfan Newbie

    Thanks for the brine recipe and the advice on the shorter brine time. My wife loved it! I usually stick to pork but now that I have a way to make a decent chicken I'm excited to start modding it...I'll make sure I keep everyone updated as I come up with new stuff. Great base though. Cheers.
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Try a turkey in that same brine but hold the wife back till ya get the Qview [​IMG]
  9. tn_bbq

    tn_bbq Smoking Fanatic

    I too prefer to brine my birds.

    I use sugar in my brine.

Share This Page