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Brining 101
Posted on 10/9/19 at 8:29 am
Posted on 10/9/19 at 8:29 am
Newby to brining. My last whole hen I brined, though, with a mix of 1/2 cup each of sea salt, soy sauce, worcestershire, Tabasco sauce and brown sugar. I added a cup of sugar, 2 tablespoons of peppercorns, a bay leaf and a 1/4 cup of olive oil.
After soaking in the mixture for only four hours, I removed the bird, patted dry with paper towels, then covered the bird in Crystal hot sauce and added my rub mix. I stuffed the bird with a quarter onion, some fresh thyme and a slice of lemon.
I smoked with cherry wood at between 200-225 to a temp of 165, then let rest for 20 minutes in a warm, but off oven.
This turned out to be awesome, but I'm wondering what other recipes or tips about brining there are, and what mistakes I made.
For example, it took forever for the bird to reach the temp of 165. Should I cook at a higher temp?
After soaking in the mixture for only four hours, I removed the bird, patted dry with paper towels, then covered the bird in Crystal hot sauce and added my rub mix. I stuffed the bird with a quarter onion, some fresh thyme and a slice of lemon.
I smoked with cherry wood at between 200-225 to a temp of 165, then let rest for 20 minutes in a warm, but off oven.
This turned out to be awesome, but I'm wondering what other recipes or tips about brining there are, and what mistakes I made.
For example, it took forever for the bird to reach the temp of 165. Should I cook at a higher temp?
4
Posted on 10/9/19 at 8:38 am to HubbaBubba
Read this article. AmazingRibs
quote:
Myth: Marinades penetrate deep into meat. Marinades are primarily a surface treatment, especially on thicker cuts. Only the salt penetrates deep. Period. End of story.
Posted on 10/9/19 at 9:06 am to HubbaBubba
I like to brine my turkeys before smoking and do so for no less than 24 hours, and often as long as 36 hours.
Brine:
3 cups apple cider vinegar or apple cider (plain cider is less acidic and sweeter)
2 gallons water
4 tbsp. fresh rosemary leaves
5 cloves garlic minced
1 1/2 cups Kosher Salt
2 cups brown sugar
4 tbsp. peppercorns
6 bay leaves
Peel of 3 large oranges (just the peel, no white pith)
Put this in a pot and bring to a boil for several minutes, shut off and let come to room temperature.
Place the turkey in a food safe container and pour the cooled brine over it and store in the fridge till done.
Remove turkey from the brine and rinse off with cold water then pat dry. Return the bird to the fridge uncovered and let it sit overnight to dry the skin.
Get your smoker going then take the turkey and rub it with olive oil and season it with whatever rub you like prior to smoking. Then cook till done and enjoy.
If you want, you can also inject some liquids into the bird prior to cooking. I've done it both ways and prefer it cooked without the injection.
Brine:
3 cups apple cider vinegar or apple cider (plain cider is less acidic and sweeter)
2 gallons water
4 tbsp. fresh rosemary leaves
5 cloves garlic minced
1 1/2 cups Kosher Salt
2 cups brown sugar
4 tbsp. peppercorns
6 bay leaves
Peel of 3 large oranges (just the peel, no white pith)
Put this in a pot and bring to a boil for several minutes, shut off and let come to room temperature.
Place the turkey in a food safe container and pour the cooled brine over it and store in the fridge till done.
Remove turkey from the brine and rinse off with cold water then pat dry. Return the bird to the fridge uncovered and let it sit overnight to dry the skin.
Get your smoker going then take the turkey and rub it with olive oil and season it with whatever rub you like prior to smoking. Then cook till done and enjoy.
If you want, you can also inject some liquids into the bird prior to cooking. I've done it both ways and prefer it cooked without the injection.
Posted on 10/9/19 at 9:24 am to CarRamrod
quote:Real interesting read. Thanks.
CarRamrod
Posted on 10/9/19 at 9:50 am to HubbaBubba
quote:
Should I cook at a higher temp?
I would. 200-225 is low for chicken. I’d shoot for closer to 250-265. Could also finish a little hotter than that to try to crisp the skin.
Don’t be afraid to run a little hotter. You won’t/shouldn’t dry out the bird because of the brining
Posted on 10/9/19 at 10:03 am to HubbaBubba
Consider dry brining. Especially for a yard bird.
Posted on 10/9/19 at 10:07 am to fillmoregandt
quote:
200-225 is low for chicken.
This is my experience, also. I can't render the fat in the skin at the lower temp, and the skin turns out rubbery. I cook mine at 325 or so.
ETA: Of course, that's not really smoking, but grilling with smoke. The chicken comes out great, though, and has a nice smoky flavor.
This post was edited on 10/9/19 at 10:09 am
Posted on 10/9/19 at 12:59 pm to gumbo2176
I use a similar concoction as Gumbo posted, but I add red pepper flakes. Really good with chicken thighs.
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