I've had success smoking whole chickens in the past by seasoning them very well, then shoving a 1/2 or more stick of butter inside it pre-smoke. Never have brined a whole chicken prior, anyone else brining whole chickens pre-smoke? Results?
Smoking whole chickens, anyone
- Thread starter Kimber45
- Start date
DaveB
Well-Known Member
Try the Alton Brown Turkey brining recipe.
Honest. Do not invite anyone over. They may never leave. I had my In-laws actually ask me to cook my turkey for them.
Brining works very well as noted. It'll kill ya.
Honest. Do not invite anyone over. They may never leave. I had my In-laws actually ask me to cook my turkey for them.
Brining works very well as noted. It'll kill ya.
Forvols
Well-Known Member
I smoke whole chickens unbrined but split(spatchcock cutout the backbone and break the keel bone in the breast bird lays flat on grill), rub down with olive oil and season. Skin comes out crisp and bird takes smoke well. But I cook them at 300-350 indirect heat on the grill/smoker using apple and hickory. You can cut them in half or separate the parts after cooking for serving.
Before you consider a brine...check the label. A lot of poultry already has salt added to it. Pretty much every single turkey breast ive ever checked was already "brined" and when i smoke them they turn out excellent. The key is letting it rest long enough before carving.
I smoke both turkey breast and whole chickens on a "beer can" type roaster. They turn out awesome and i never use a brine.
I smoke both turkey breast and whole chickens on a "beer can" type roaster. They turn out awesome and i never use a brine.
GMB54":29khtm6v said:Before you consider a brine...check the label. A lot of poultry already has salt added to it. Pretty much every single turkey breast ive ever checked was already "brined" and when i smoke them they turn out excellent. The key is letting it rest long enough before carving.
I smoke both turkey breast and whole chickens on a "beer can" type roaster. They turn out awesome and i never use a brine.
Fine looking work right there!!! Thanks!
I'm searching for that roaster pan as I type
mike243
Well-Known Member
GMB54 has it rite,unless you buy organic chicken or turkey you wont get the full impact of a good brine if it has been injected already,no added brine's if you plan on having top of the line smoked birds
IIRC natural unsalted poultry will run around 70-80ish mg of sodium for a few ounces. A turkey breast runs about 200mg or more for the same amount of meat. I haven't found one yet that is not loaded with salt. Always check the nutrition label and ignore the whole "natural" part. LOTS of organic poultry still has added salt.
Whole birds are your best bet if you want no salt added. I dont even brine those but i use the "beer can" method. I add either rice wine or ginger ale to the can to help keep it moist....And i NEVER carve it until its rested for at least 45min to an hour. If you carve and see steam...well there went the moisture.
Whole birds are your best bet if you want no salt added. I dont even brine those but i use the "beer can" method. I add either rice wine or ginger ale to the can to help keep it moist....And i NEVER carve it until its rested for at least 45min to an hour. If you carve and see steam...well there went the moisture.
Oh wow, yep I've never waited near that long to carve. Maybe 20 minutes tops
big 8s in Weakley county
Well-Known Member
I brine my chickens and turkeys. I have done them both ways and the brine is by far a lot better and juiciest. I do stick half stick of butter up the chicken also. I let them set in the brine for 2 days before cooking.
1 cup apple juice
1 cup orange juice
1/2 cup sugar 1/4 brown 1/4 white
3/4 cup salt
Fill rest of the bucket with water to cover the bird
1 cup apple juice
1 cup orange juice
1/2 cup sugar 1/4 brown 1/4 white
3/4 cup salt
Fill rest of the bucket with water to cover the bird
Kimber45":1klscuqp said:
I always brine chickens.....we've discussed this in another thread, and I use about a 1.5% salt content so that I can season the chicken with a rub on the grill.
Brining will most certainly prevent a dried out bird.
Thanks guys.. I'm hoping to have time this Friday to smoke 2 or 3..
i dont wet brine anymore, i dry brine when i do whole birds. like GMB54 said, enhanced or self basting birds have already been salt brined and dont need a second brining. never use an acid based brine on birds. like fish the acid will precook the bird and you can overcook it.
if you dont believe me, check out the link below and follow the links to the wet and dry brine recipes. do one of each and have a taste test to see which one tastes better. it makes sense, the more tap water that is added to a bird thru wet brining the more watered down it will taste. the same premise is the way dry aging beef works, but without the salt. the moisture and beef flavor is concetrated in the meat thru the process.
https://www.google.com/amp/www.seriouse ... iving.html
when it comes to legs, thighs, quarters and even halves i do the bbq competition method, smoked in aluminum pans with 1 stick of butter per pan, then finished and sauced on the grill. ive never had a dried out bird using this method either. on whole dry brined birds i will cut up a stick of butter, loosen the breast skin with a spoon handle and stuff the knobs of butter between the breast and skin. this acts as a baste as it smokes.
if you dont believe me, check out the link below and follow the links to the wet and dry brine recipes. do one of each and have a taste test to see which one tastes better. it makes sense, the more tap water that is added to a bird thru wet brining the more watered down it will taste. the same premise is the way dry aging beef works, but without the salt. the moisture and beef flavor is concetrated in the meat thru the process.
https://www.google.com/amp/www.seriouse ... iving.html
when it comes to legs, thighs, quarters and even halves i do the bbq competition method, smoked in aluminum pans with 1 stick of butter per pan, then finished and sauced on the grill. ive never had a dried out bird using this method either. on whole dry brined birds i will cut up a stick of butter, loosen the breast skin with a spoon handle and stuff the knobs of butter between the breast and skin. this acts as a baste as it smokes.
Thanks WTM!
Looks amazing. I got to find me one of those pans
