OT- Suggest a good brine for chicken

[OneParticularHarbor]

I'm smoking thighs and boneless breasts for tomorrow. Apart from Dales!1!!!1!, any suggestions for a good brine recipe or product (rub, mix, etc.) for smoking chicken? I plan on using mostly apple wood with a little hickory mixed in.

To make it sports related, please beat TSUN this weekend.

 

[Shmuley]

To me, simple is best. 1 cup kosher salt (do NOT use table salt); 1 cup brown sugar; 1 gallon water. Submerge chicken and brine a minimum of 2 hours. Longer is better.

 

[patdog]

Dry brine. Just rub generously with salt and pepper 24-48 hours before cooking. You can add other seasonings if you think you have too, but in moderation. Wet brine just gets more water into the bird and dilutes the flavor of the meat. Use the dry brine so the salt will draw water out and intensify the flavor of the bird.

 

[aTotal360]

If Dale's is too salty, cut it with some soy sauce.

 

[Bulldogg31]

Ole Miss tears work well, though early in the year they're still pretty salty.

 

[SanfordRJones]

½ c. apple cider
¼ c. honey
1 c. kosher salt
1 stick cinnamon
2 sprigs fresh cilantro
2 sprigs fresh thyme
¼ tsp. allspice berries
½ tsp freshly ground black pepper
½ tsp. cayenne pepper
1 tsp. chili powder
½ tsp. white pepper
¼ tsp. cumin, roasted and ground
1 pt. water

Soak overnight.

 

[o_Hot Rock]

I agree simple is best but....

To me, simple is best. 1 cup kosher salt (do NOT use table salt); 1 cup brown sugar; 1 gallon water. Submerge chicken and brine a minimum of 2 hours. Longer is better.

It is my understanding that there is no need to use Kosher salt in a brine, it gives no benefit once dissolved over regular salt. Once dissolved they are the same except:

A cup of Kosher salt weighs less than a cup of table salt. Why? The chunks of Kosher salt create air pockets that would be filled by the smaller granules of table salt.

Now, I do use Kosher salt in a lot of other applications and much prefer it.

 

[Dawg_4_lifes]

Take a 5 gallon bucket and fill it 1/3 rd with ice. Add 1 cup of salt, 1/3 cup of brown sugar. Toss all that in a ditch and rub the chicken with dales and liquid smoke. Cook on the coals for 12 hours and plate with heinz 57

 

[Dawgtini]

If Dale's is too salty, cut it with some soy sauce.

+. Genuine lol

 

[fishwater99]

Sweet Tea.

 

[Cherokee]

If Dale's is too salty, cut it with some soy sauce.

Highly recommend Alegro Game Tame in replacement of Dale's. About a third less salt.

 

[mount lefroy]

I'm smoking thighs and boneless breasts for tomorrow. Apart from Dales!1!!!1!, any suggestions for a good brine recipe or product (rub, mix, etc.) for smoking chicken? I plan on using mostly apple wood with a little hickory mixed in.

To make it sports related, please beat TSUN this weekend.

Brardonnay

 

[dawgoneyall]

It is my understanding that there is no need to use Kosher salt in a brine, it gives no benefit once dissolved over regular salt. Once dissolved they are the same except:

A cup of Kosher salt weighs less than a cup of table salt. Why? The chunks of Kosher salt create air pockets that would be filled by the smaller granules of table salt.

Now, I do use Kosher salt in a lot of other applications and much prefer it.

When you dissolve in water doesn't matter....other than amount. Right otherwise... larger crystals give kosher a bit when they hit the tongue that table salt doesn't have when applied to food....directly after cooking etc.