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13 members (coosabuckhunter, UA Hunter, gregnbc, catdoctor, Exhoosier, Stacey, dustymac, JD53, BrandonClark, odocoileus, Thread Killer, fish251, 1 invisible),
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Joined: Aug 2013
Posts: 290
4 point
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4 point
Joined: Aug 2013
Posts: 290 |
I just got a propane smoker like irishguys old one. I am gonna put sand in it like he did. But what is a good brine to soak chicken in? I am gonna use a dry kickin chicken season on them.... thanks guys.
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Joined: Aug 2014
Posts: 14,395 Likes: 4
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 14,395 Likes: 4 |
Water, salt, brown sugar, white sugar, fruit juice if you want it. I use about a gallon of water, quarter cup of salt, 1/8 cup brown sugar and 1/8 cup white sugar.
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Joined: Nov 2014
Posts: 900
6 point
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6 point
Joined: Nov 2014
Posts: 900 |
I brine mine in buttermilk sometimes as well. I use roughly : 1 qt. Buttermilk,4 tbl salt, 4 tbl black pepper, 4 tbl white sugar. If you use a big ziplock bag, it's enough for 1 chicken, if you brine the chicken in a container you might have to double it
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Joined: Dec 2013
Posts: 28,317 Likes: 564
a.k.a. Dingle Johnson
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a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 28,317 Likes: 564 |
My personal opinion is the only time you need to brine something is to either get a gamey taste out or a really lean piece of meat that you are worried about drying out. Here's a chart...  You will notice that ribs, and pork shoulder are not on the list. Why? Because they have plenty of fat in them to begin with. Beef is listed as "Non-Applicable." I would add that I would never brine legs and thighs, even though they are on the list. They have plenty of fat already and don't tend to dry out.
Last edited by Irishguy; 07/12/16 03:14 PM.
"When I say ever thing I mean ever thing." - Frankie
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Joined: Feb 2007
Posts: 4,231
10 point
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10 point
Joined: Feb 2007
Posts: 4,231 |
Brining can be used to add flavor, same as marinating. The only brine I use is 2 parts brown sugar to 1 part salt. I bring my brine to a boil to increase the amount of salt and sugar that will dissolve in it. It's the salt in the solution that makes the meat soak it up. I agree with Irish in the fact that it's not completely necessary on all meat, but if done correctly, it will add moisture to ANY meat you prepare this way. Then again, if you're not checking your meat with a good quality thermometer while grilling, you could be defeating the purpose of brining.
"When there was no fowl, we ate crawdad, when there was no crawdad, we ate sand."
"YOU ATE SAND!" - Raising Arizona
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Joined: Apr 2012
Posts: 579
4 point
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4 point
Joined: Apr 2012
Posts: 579 |
The brine I use has salt, brown sugar, bay leaves, red pepper, cloves, and some liquid crab boil. I bring it all to a boil for a few minutes, cut the heat and add a bag of ice to cool it. Put it in the refrigerator until its cool. Once cool I soak a couple whole chickens for 4-6 hours. This gives an excellent flavor and the meat is ultra moist.
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