Post by: 7mmfan on July 22, 2019, 10:35:05 AM
Trying specifically get a good brine recipe. I believe what I did last time was a mix of water, salt and the rub that I would be using on the chicken, but I have no idea what the ratios were. Pretty sure I tossed a bunch of minced garlic and onion in it too.
Any advice is appreciated. Feeding 25ish people, so I want it to be good. I have a reputation to uphold.
Post by: Woodchuck on July 22, 2019, 10:39:19 AM
Add some garlic, for small pieces I suggest short soaking it, like 6 hours ish. Rinse well and smoke away.
Post by: Alchase on July 22, 2019, 11:35:03 AM
The ratio is 1 cup kosher salt to 1 gallon water. If you use another salt then use less (3/4 cup of sea salt or table salt) because kosher salt weighs less by volume than other salt because of the shape of the salt.
Makes 1 gallon
* 1 cup kosher salt
* 1/2 cup granulated sugar or brown sugar
* Small handful of aromatics (garlic cloves, onion powered etc... )
* brine for 5-6 hours
•Makes 1 gallon
Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely.
Pour brine into a container just large enough to hold chicken comfortably.
Brine for 5-6 hours preferably in the refrigerator, if not a cool location.
Post by: Dhoey07 on July 22, 2019, 11:52:25 AM
Post by: Alchase on July 22, 2019, 08:50:20 PM
Post by: steeleywhopper on July 22, 2019, 09:23:29 PM
Post by: Gamblin Guy on July 22, 2019, 09:30:14 PM
Post by: 7mmfan on July 23, 2019, 08:22:26 AM
I do this very simple, but tasty recipe with my Chicken. I put chicken thighs and drumsticks in a gallon ziplock bag with Yoshida's teriyaki sauce. Marinade over night and then toss in the smoker until proper internal temp is reached.
How long to have smoke on it? Not the entire time I'm assuming.
Post by: Alchase on July 23, 2019, 10:10:03 AM
Post by: fast60eddie on July 23, 2019, 08:05:47 PM
Post by: AL WORRELLS KID on July 24, 2019, 11:27:45 AM
Last year I found out the hard way by Brining, Smoking, and then Barbecuing a bunch of Chicken Legs without using one.
:bdid:
The juices ran out "clear" from the Chicken Legs even though they were not fully cooked (because I had soaked them first in Brine.)
Fortunately I was the only on eating them.
So by the time the Doctor figured it wasn't the Flu, the Test Results showed, "Yes, the Salmonella had entered my Bloodstream," but it was the "kind that responds to Antibiotics".
The Doc said, "The Other Kind would Kill You", if we tried to treat it with Antibiotics. :yike:
So use a Digital Thermometer and serve your Guests only Perfectly Cooked, Great Tasting Food, without the........
Nausea.
Vomiting.
Abdominal cramps.
Diarrhea.
Fever.
Chills.
Headache.
Blood in the stool.
:yeah:
Doug
Post by: 2MANY on July 24, 2019, 11:29:35 AM
You will thank me later.
Post by: Alchase on July 24, 2019, 11:42:32 AM
I use the iGrill Mini in my smoker and the iGrill 2 in my Grill. Both give you iPhone app real-time temps and programmable temperature control.
Post by: AL WORRELLS KID on July 24, 2019, 12:30:59 PM
I would go as far to say, a thermometer should be used for any and all meat smoked or grilled.
You bet! Alchase,
Here's my choice :tup:
Poultry Brine:
1 gal. water
1 c. coarse kosher salt
¾ c. soy sauce
½ c. white sugar
½ c. brown sugar
½ c. honey
½ c. apple cider vinegar
4 Tbsp. black pepper
3 - 4 Tbsp. chopped garlic
1 tsp. Allspice
1 oz. Morton Tenderquick (optional)
2 tablespoons = ounce
6 teaspoons = ounce
Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients. Allow mixture to cool before placing meat into solution in a non-reactive container and cover with brine. Refrigerate for 12 hours (or with a bag of ice floating on top in a 5 gallon bucket of brining Poultry.)
Load smoker wood box with 4 oz. Hickory or Apple wood. Remove Poultry from the refrigerator and discard brine. Rinse three times, pat dry and lightly rub skin with mayonnaise. Apply light coating of your favorite "Spicy Chicken Rub". Place Poultry in smoker and smoke cook at 200 degrees F for about one hour- per lb. (I like cherry wood too.) Smoke until internal temperature of breast or thigh reaches 160 to 165. Remove from smoker and allow to sit for 30 minutes before slicing.
Note: Tenderquick.
If you smoke Poultry at temperatures of 180º to 225º F., you might want to consider using "Tenderquick" in the recipe. The Poultry will be spending a lot of time in the DANGER ZONE of 40º to 140º, so just be aware of this. If in doubt, use the Tenderquick, (it will give the meat a "pink tint" and Folk's will swear it looks and tastes like Ham.) No Kidding, you may have to show them the bones to prove it really is Poultry they are eating. 😉
Doug
Post by: 7mmfan on July 24, 2019, 02:40:07 PM
My wife will tell you that I'm the most anal meat cooker she's ever met because I live and breath my thermometer. Unfortunately, it's given me a reputation of being the only person on the planet that can bbq a juicy chicken breast, so I get invited to all the bbq's to do the cooking. Smoking is where I haven't had a ton of experience though.
@2MANY, you are right, that's all we ever buy. We get 2 of those big packs of Foster Farms boneless thighs every month, they are the easiest meat available to make taste good and cook up in an instant.
Post by: Alchase on July 24, 2019, 03:39:45 PM
I learned a lot when I started getting a little serious about BBQ.
http://www.thesmokering.com/
Post by: 7mmfan on July 25, 2019, 08:33:49 AM
Post by: kisfish on July 25, 2019, 09:20:50 AM