Hopfully I have this in the right section.I want to do a couple of chickens and was wondering about brining. I've done a buttermilk brine on leg quarters before and took them out and rinsed them off after 2 hours in the fridge.I was wondering if I could do a basic brine with the full chicken tonight,Seal them with my food saver and smoke them tomorrow.Any help will be greatly appreciated.
Announcement
Collapse
No announcement yet.
Brining question
Collapse
X
-
Originally posted by SMOKE FREAK View PostTo late for tonight but you really should check into Mad Hunky brines...They rock!Masterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
Comment
-
I have done both short brines and overnight,,, in bags with air removed...
another vote for Mad Hunky brines (poultry brine in this case)
I call it liquid bulletproofing as it allows upper end temperature overshoot without drying out...
might look at "spatchcock" (ing) method as well...
have had great success with it...Last edited by THUMPERRRR; 08-26-2017, 09:14 PM.~All that is gold does not glitter ~ Not all those that wander are lost~~20" Yoder "Swiss Army Knife" Stick Burner~
Comment
-
The only Brine I ever liked is Mad Hunky Poultry Brine---Awesome stuff !!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
Comment
-
Yes overnight is OK depending on the brine and the amount of sugar or salt.
Acid type juices like pineapple will turn poultry to a mush if left too long.
A food saver canister may work but you will not be able to seal a bag with liquid.
There are a number of poultry brine's I have used in the past and just used a plate with gallon jugs of water on top to keep the bird submerged.
Another trick I have used in the past is to take a fresh whole egg (in the shell) and put in the brineing pot. Stir in salt until the egg starts to float. and that's all the salt needed. Add aromatics, time, oregano, garlic etc. Soak overnight and smoke away.
Comment
-
Originally posted by nickelmore View PostAnother trick I have used in the past is to take a fresh whole egg (in the shell) and put in the brineing pot. Stir in salt until the egg starts to float. and that's all the salt needed. Add aromatics, time, oregano, garlic etc. Soak overnight and smoke away.Masterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
Comment
-
Originally posted by nickelmore View PostAnother trick I have used in the past is to take a fresh whole egg (in the shell) and put in the brineing pot. Stir in salt until the egg starts to float. and that's all the salt needed. Add aromatics, time, oregano, garlic etc. Soak overnight and smoke away.Craig
sigpic
Comment
-
The floating egg is old school. I can remember my GrandMa doing that when I was growing up.
I'm a big fan of MH Brines. The poultry brine is good, but I use the Nekkid brine more simply because I can control the flavor profile I want when cooking different types of recipes.Jim
Comment
-
Originally posted by BYBBQ View PostThe floating egg is old school. I can remember my GrandMa doing that when I was growing up.
I'm a big fan of MH Brines. The poultry brine is good, but I use the Nekkid brine more simply because I can control the flavor profile I want when cooking different types of recipes.Last edited by SMOKE FREAK; 08-26-2017, 09:39 PM.Craig
sigpic
Comment
-
Originally posted by nickelmore View PostYes overnight is OK depending on the brine and the amount of sugar or salt.
Acid type juices like pineapple will turn poultry to a mush if left too long.
A food saver canister may work but you will not be able to seal a bag with liquid.
There are a number of poultry brine's I have used in the past and just used a plate with gallon jugs of water on top to keep the bird submerged.
Another trick I have used in the past is to take a fresh whole egg (in the shell) and put in the brineing pot. Stir in salt until the egg starts to float. and that's all the salt needed. Add aromatics, time, oregano, garlic etc. Soak overnight and smoke away.~All that is gold does not glitter ~ Not all those that wander are lost~~20" Yoder "Swiss Army Knife" Stick Burner~
Comment
-
Originally posted by nickelmore View PostYes overnight is OK depending on the brine and the amount of sugar or salt.
Acid type juices like pineapple will turn poultry to a mush if left too long.
A food saver canister may work but you will not be able to seal a bag with liquid.
There are a number of poultry brine's I have used in the past and just used a plate with gallon jugs of water on top to keep the bird submerged.
Another trick I have used in the past is to take a fresh whole egg (in the shell) and put in the brineing pot. Stir in salt until the egg starts to float. and that's all the salt needed. Add aromatics, time, oregano, garlic etc. Soak overnight and smoke away.
Drinks well with others
~ P4 ~
Comment
-
Seems like you are pretty well covered here but..It's Sunday, I am off and I get to post stuff so I am chiming in any way. I too am a huge fan of the Mad Hunky poultry brine. I highly recommend that you spatchcock the bird. More surface area for the brine to get into the meat. Until you get some a simple brine of salt, water, and some spices will do the trick but you do have to monitor the length of time so that your bird does not get too salty. Not an issue with the MH. I like to go with a mixture of buttermilk ranch dressing and Frank's red hot when I am brining to fry. A bowl and a sheet of cellophane pushed down onto the mix inside works great for that method.Weber Smoky Joe
18" Weber Silver
22.5" Weber Gold
22.5" Weber Silver
UDS X 2
Masterbuilt 30" MES digital
Masterbuilt MES 40" digital
Masterbuilt cold smoke attachment
Char-Broil Big Easy 3 in 1
Char-Broil COS with Ron Fischer mods.
Dual Char-Broil BBQ Bistros
Blackstone three burner flat top
5" AMZNPS
Vortex x 2
Maverick ET 73
Maverick ET 732
Maverick Pro Temp instant read thermometer
Thermo Works Smoke Dual Channel Thermometer
Pitmaster iQue 110
sigpic
Comment
Comment