First time Chicken Briner

[Hornnumb2]

I want to brine a couple of chickens and this would be a first for me. Does anybody have some pointers or a couple of good mixes to try? Any suggestions are apprecitated...Thanks Michael

[Txngent]

# 1 Gallon water
# 1 1/2 cups kosher salt
# 1/2 cup molasses
# 1 1/2 Tbsp. crushed or minced garlic
# 1/2 Tbsp. onion powder
# 1/4 cup pepper
# 1/2 cup lemon juice

I use this for my poultry. I brine in a small cooler over night or for about 7-8 hours. I don't rinse, but pat down with a paper towel... apply TxBBQRub all over for a good even coating then to the pit.

[bigwheel]

Try this link:

http://www.bbq-porch.org/brining06.asp

bigwheel

[Hornnumb2]

I see most of the recipes say to split the bird, is that just easier than a whole bird? Thanks Michael

[Txngent]

I have done it both ways... don't think it makes too much of a difference. The main reason you split them is to assure equal penatration with the brine solution. As long as you make sure the salt is fully dissolved, and the bird is fully submerged, you should be okay either way.

[Hornnumb2]

One more question, is it ok to brine a day or so before the cook and rinse and let it sit in the fridge for a day. I was going to brine them at home and then drive to my inlaws to cook in a few days?

[TexLaw]

I've never taken a bird out of brine long before I start cooking it. I understand you shouldn't do it, as the bird starts to dry back out once you do. That's just what I've heard.


TL

[bigwheel]

I tried letting one dry it the ice box several hours before cooking. Supposed to give it a crisper skin. Did not work very well. Only did it once.

bigwheel

[Oli]

Here ya go...

http://www.cookshack.com/barbeque_guide/101/Brining101.htm

[Hornnumb2]

What would be the time difference on halfs compared to whole chickens. I was going to cook them at about 250 degrees..Thanks Michael

[OWENMUSTANG]

whatever brine you choose, give some thought to using some orange and/or lemon... all of the fowl i've brined using citrus in it has gotten rave reviews..

[david brace]

I've used the one from Texlaw and it's good. In addition I think that the birds probably shouldn't be rinsed after the brining. Not only is the brine for moisture but for a flavor base, right?

DB

[bigwheel]

Generally unless you got a brine which exceeds 1 cup salt per gallon of water the meat do not need rinsing. I have experimented with a few citrus infused brines and never really found one I liked. Now did try Alton Browns orange juice brine last T-day for turkey and found it gave a good flavor..but only thing is it made the skin bust...which dont really hurt anything less you cooking comp. I also left the turkey in there a good while i.e. nearly 3 days which may have contributed to the skin problemo. Generally I give chicken halves 8 hrs. Another variant which a person might want to try is to sub about a quart of the brine water with good quality buttermilk. Makes the meat real purty and white and seems to add some depth to the flavor. Dont use the cheap buttermilk or it will jack with the texture. Use Borden Country Store brand Golden Churn high dollar buttermilk.

bigwheel

[Hornnumb2]

Bigwheel, I was going to try the Bigwheels prize winning brine but have a question. Does this mixture need to be boiled first? Thanks Michael

[bigwheel]

No no boiling required. I just dump everything in a gallon glass jug and fill it up with hot water from the faucet..screw on the lid and let it set at least a day or two at room temp before sticking it in the ice box to get cold. Shake it up every now and then to get the sediment up off the bottom and especially when your getting ready to dump it on the chicken. Not sure whut brine recipe your following..I have tweaked that stuff numerous times over the years...and there are some versions floating around in cyberspace with my name it but aint really mine. I will post the latest version over in the recipe section.

bigwheel

[Hornnumb2]

Can I use Kosher Salt in place of the canning salt? Thanks Michael

[bigwheel]

Yeppers should work just fine. Maybe use just a touch more..1/4 cup extra should do the trick depending on the brand cuz kosher salt tends to be larger grained than regular table salt which means you dont get quite as much salt when using volume measuring such as by the cup. Prob wouldnt make much difference cept to anal retentive injuneer types who get a day off from driving the train:) Here's an interesting link of salt factoids and substitutions from the CBBQA website if you get bored and want to do some reading on the topic.

http://new.cbbqa.com/articles/Salt/SaltStory.html

bigwheel

[Hornnumb2]

Ok got that recipe mixed up tonight, how long do they need to soak? Thanks Michael

[Mic]

Ok got that recipe mixed up tonight, how long do they need to soak? Thanks Michael

I'd say 8 hours minimum...but overnight would be better!

Mic

[bigwheel]

Yeppers..8 hrs is just about right for split chickens. Whole chickens maybe 12 hrs. Turkeys 2 days. Be sure it ice cold afore you use it or they will uptake too much salt..and dont be using no real salty rub on em. Texas BBQ Rub be a great choice. Be sure to get it all up under the skin afore you start cooking.

bigwheel

[david brace]

Reading this post of Bigwheels, it made me think that there's not even so much as a taste of salt in the TexasBBQRub. Flavorful and maybe spicy...but not salty. I used some in Tomato soup the other day!!!

DB

[cappy]

Be sure it ice cold afore you use it or they will uptake too much salt..and dont be using no real salty rub on em. Texas BBQ Rub be a great choice. Be sure to get it all up under the skin afore you start cooking.

bigwheel

Good points made by bigwheel as always.

If you go the boiling route on the brine, you need to either make it ahead of time to let it cool down, or what I've done is to boil a brine base (with less water) and set the whole pot of it in cold water in the sink, draining and refilling the cold water around the pot until I quick-cool the brine.

[Hornnumb2]

Well Thanks to BigWheel and all others that chimed in, Chicken came out great with plenty of flavor, it was a total hit at the party. Thanks Michael

[txpgapro]

Congrats on a great cook!