Slaughterhouse Poultry Brine

Discussion in 'Poultry' started by kryinggame, Jan 10, 2012.

  1. kryinggame

    kryinggame Smoking Fanatic

    Hello all, 

    Over the weekend, I plan on smoking a 6.38lb Shady Farms Turkey Breast. My question is how long should I brine it?

    The Slaughterhouse brine method used a 12lbs turkey and brined it for 12 hours.

    I fear this will be way to long for my small breast.

    Since my breast is approx., 1/2 the size of the turkey used for the slaughterhouse brine, I should keep it brined for 6 hours?

    Please, what's your advice?

    Thank you!
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    If you have a bone in breast then I would only brine it for maybe around 4-6 hours and you should be golden. Ready to go and please don't forget the Q-view. Pictures to us out here.
     
  3. smokinal

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

    You can brine it overnight with no problem. Just rinse it off good before you put your rub on.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Whether it is Parts or Whole Birds, 2 pounds or 20 pounds, I Brine over night and get consistently moist tender Bird...I have read articles by smarter people than me that say anything over 12 hours and birds get Mushy but I have Brined 12 Pound Turkeys 3 Days because, " Stuff Happens " and it was no different than 12 hour birds, in the brine a shorter time because they were purchased late the night before...JJ
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member


    X2
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    X3 - 
     
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member


    I agree but have had a few chickens go mushy on me but they were small birds and over 24 hours in the brine.
     
  8. venture

    venture Smoking Guru OTBS Member

    In a brine, I usually go over night for poultry.

    In a marinade that is high in salt and acid, I keep it to 4 hours.

    Good luck and good smoking.
     
  9. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I have a 5# bird in brine now that will be there for 22 hours.  It's been my experience that the amount of salinity and temperature play a big role in the brining times.

    If using a acid ingredient in the brine, the times should be sharply decreased or it will go to mush.

    Tom
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I agree also, and brine with Slauterhouse regularly.

    Ecto , did you get a different brand than regular?  OR did you maybe get a heavily enhanced Bird?

    Just thinking[​IMG]
     

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