Skip to main content

4 replies

First Brined Bird

FM Former Member
Yesterday I smoked 2 whole chickens (4 lbs apiece) and as an experiment I brined 1 of the birds using "High Mountain" poulty brine so I could compare it to the unbrined bird. I also smoked them at 300 degrees, instead of my usual 225 or 250 in order to try and get better skin. Well, both birds came out excellent but I have to say the brined bird was better. The breast meat was much more moist and juicy and overall the meat just tasted better. As for the skin, the 300 degrees did a much better job on the skin. The skin on the other chickens I've smoked was always rather rubbery but this time it wasn't. It still wasn't crispy but it was a lot better and much better to eat (I love the spicy skin). Anyway, I think I'll be brining most of the chickens I smoke from now on, I really liked the results it gave.
Original Post

Replies sorted oldest to newest

cal 2cal 2Member
Congrats on the brined chicken, I love to do this. I don't know how Smokin' ever became an expert on the brining, but man that had to do some thinking.

If you like spicey chicken, try Smokin's Simple Brine III and put some CS chicken rub on it.Now we are talking NICE.

I go to Sam's and get a big jug of minced garlic for brinig. Heck I'll start with 3/4 cup K salt and 1/2 cup sugar and start adding everything I can find. Make sure you keep notes on what and how much you add. 1/4 cup of black pepper is a good addition along with some garlic.

When smoking on 300*, I like to make sure I use small chunks of wood for more smoke flavor.
FM Former Member
I'll give that "simple brine III" a try next time. I've been using the CS chicken rub on my birds, I really like it. I used the "High Mountain" brine as I had it on hand and while it did work very well I think I will start to experiment with some homemade brines so I can add some new flavorings. On this smoke I did cut the wood chunks into smaller pieces and I did find that they burned more efficiently and imparted a bit stronger smoke flavor, which I really enjoy. Can't wait to get a couple more chickens Smiler
FM Former Member
quote:
Originally posted by L.I.H.:
... I used the "High Mountain" brine


You know, I should sell my brine in packets too.

Do NOT never, never, never (hint, never) pay for a brine. It's mostly salt/sugar and very few spices and do it yourself. You can control your flavors yourself.

Those simple brines in Brining 101 will get you started and a whole lot cheaper.

Shoot, I buy 10lb bags of salt at Sam's for about 2 dollars and add my own spices. I probably paid for all my spices for what you paid for the brine ($7.19 plus shipping)... LOL
FM Former Member
When you're right you're right Smokin .... now that I know how much better a brine makes the birds I will indeed be making my own brine at home from now on Smiler I bought it at a local store that stocks the "High Mountain" products so I didn't have to pay for shipping, but it still wasn't cheap. I printed out the material on "Brining 101" and will be mixing some up soon Smiler

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×