Wet brining chicken before smoking them? - Smoking Meat Forums
2023年7月28日 · I recently made chicken halves on a WSM. I coated them in olive oil, used a dry rub, and cooked them at 160 C / 320 F, with oak wood. In the last 15 min I basted them with sweet baby rays honey sauce. While the skin was not crispy they still tasted good. I would describe them as a sticky...
Brining chicken quarters? - Smoking Meat Forums
2021年6月14日 · Brining can do just that by hydrating the cells. Brining can also work in your favor if you slightly over-cook the meat a few degrees. To save some time, sometimes I'll inject some of the brine into meat, then use the remaining brine to cover it. This is essentially brining from the outside in, and inside out at the same time.
Chicken Leg Quarters+Brine+Qview - Smoking Meat Forums
2009年4月13日 · Hey all, Did a batch of chicken leg quarters for the family this weekend. I brined them for about 4 hours before. Enjoy the view Here's my list of ingredients for the brine 1 cup Coarse Ground Kosher Salt 1 cup Brown Sugar -The rest is just basically eyeballing, meaning I just threw a buch of...
Curing Chicken | Smoking Meat Forums - The Best Smoking Meat …
2008年8月29日 · Got a 3 1/2lb. fryer in the brine tonight. 10 cups water, 1/4 cup salt and 1/2 cup brown sugar with a tsp. of instaCure nitrite. Stirred well and chicken dropped in. Let it brine from Thurs. night to Sunday morning, and smoke it for smoked chicken!
favorite whole chicken brine - Smoking Meat Forums
2012年7月3日 · I saw something jeff wrote about only smoking for 2 hrs., but cooking for 4 + - . I'm a little nervous about it being too smokey. As far as the cooking part, I'm going with about 200deg until the chicken reaches 170 internal. I also plan on kicking up the temp for the last 30-40 minutes to give the skin a little crackle.
brining chicken | Smoking Meat Forums - The Best Smoking Meat …
2006年3月2日 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
Comparing chicken home brining methods. Is it a ... - Smoking …
2016年10月31日 · Both of the Gradient brining and equilibrium brining methods relied on measuring the reduction in salt in the brine to determine the uptake of salt into the chicken. This would have required the 5% brine to have reduced in absolute concentrations by 1 % - which it did after 27 hours. This actually supports the recommended 24-48 hours in the brine.
How long can you wait after brining? - Smoking Meat Forums
2007年9月21日 · In several articles, I've mentioned the need to brine chicken or pork to produce juicier, more flavorful, and tender cooked meats. The net effect of brining is to infuse the meat with extra salt (and sometimes sugar and other flavorings) and water.
Chicken Brine Question - Smoking Meat Forums
2019年8月6日 · For a small batch of brine, use 50% the weight of the meat.. Add the meat weight and water weight and add 2% salt and 1% sugar and 0.25% cure#1...
To brine or not to brine chickens - Smoking Meat Forums
2014年1月20日 · i like a short brine. it isn't needed but does keep the chicken more moist if you are cooking at 300 degrees. if i am doing pieces i brine for about an hour. whole chicken 3-4 hours. any more than that and it does start to taste water logged or if you are smoking at 225 then brine isn't needed.