texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
DusterMullet, mmenchaca, spatola911, shady-grady, cabish
67465 Registered Users
Top Posters(All Time)
dogcatcher 104,261
bill oxner 74,648
stxranchman 56,727
SnakeWrangler 54,012
RKHarm24 44,585
rifleman 44,451
BMD 41,091
Gravytrain 40,859
Facebook
Forum Statistics
Forums45
Topics588,649
Posts11,094,435
Members82,465
Most Online19,184
Feb 5th, 2020
Print Thread
brine for chikin / turkey? #5986537 10/21/15 02:01 AM
Joined: Nov 2005
Posts: 1,296
H
hallfns Offline OP
Pro Tracker
OP Offline
Pro Tracker
H
Joined: Nov 2005
Posts: 1,296
Gonna fire up the smoker this weekend and do the first brisket in it.

I wanna do a couple of chikins' as well.... who has a good brine/process?


piss.wezel@gmail.com
Re: brine for chikin / turkey? [Re: hallfns] #5986889 10/21/15 11:33 AM
Joined: Jun 2010
Posts: 7,852
W
wacorusty Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
W
Joined: Jun 2010
Posts: 7,852
Boil water with salt, throw in a couple bay leaves and some onion and garlic powder or fresh cut. Let the water cool, same temp as bird in fridge. Soak them overnight.


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: brine for chikin / turkey? [Re: hallfns] #5987216 10/21/15 02:56 PM
Joined: Oct 2004
Posts: 34,438
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 34,438
^^^Pretty much spot on to what I use.


It's hell eatin em live
Re: brine for chikin / turkey? [Re: hallfns] #5987258 10/21/15 03:19 PM
Joined: Oct 2010
Posts: 20,985
BuckRage Offline
THF Celebrity
Offline
THF Celebrity
Joined: Oct 2010
Posts: 20,985
I normally do 1 to 1 brine. 1 cup salt (without iodine) and 1 cup sugar per gallon of water needed to cover the meat (boiling makes it easier to desolve). Make sure the brine is cold before pouring it then keep it all as cold as possible (don't freeze) like in a refrigerator for at least 24 hours or 48 hrs for large turkey. You can add in different spices for the flavoring but I haven't noticed much difference within the meat in my experience. I brine for the moisture and I use my rub for the flavor profile. Using a brine make a big difference.


[Linked Image]
Re: brine for chikin / turkey? [Re: hallfns] #5987267 10/21/15 03:28 PM
Joined: May 2011
Posts: 18,042
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 18,042
^^^si^^^

Re: brine for chikin / turkey? [Re: BuckRage] #5987309 10/21/15 04:00 PM
Joined: Dec 2009
Posts: 1,973
E
Eagle 1 Offline
Pro Tracker
Offline
Pro Tracker
E
Joined: Dec 2009
Posts: 1,973
Originally Posted By: BuckRage
I normally do 1 to 1 brine. 1 cup salt (without iodine) and 1 cup sugar per gallon of water needed to cover the meat (boiling makes it easier to desolve). Make sure the brine is cold before pouring it then keep it all as cold as possible (don't freeze) like in a refrigerator for at least 24 hours or 48 hrs for large turkey. You can add in different spices for the flavoring but I haven't noticed much difference within the meat in my experience. I brine for the moisture and I use my rub for the flavor profile. Using a brine make a big difference.


Yep; however, cut the water in 1/2 when dissolving the spices...add 5-10#'s ice to cool the liquid faster then enjoy.


JMc

This message is brought to you by the Department of Redundancy Department...
Re: brine for chikin / turkey? [Re: hallfns] #5987322 10/21/15 04:07 PM
Joined: Oct 2007
Posts: 7,431
F
FoxTrot Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
F
Joined: Oct 2007
Posts: 7,431
I also do a 1 to 1 on salt and sugar in mine. I use the smae brine for pork as well as chicken.

I use coarse gound sea salt, brown sugar, and my favorite seasoning. Every once in a great whiel I will add some red pepper flakes although i ahvent noticed a difference with that being added. To me, the brown sugar adds a whole new flavor and it is great.


Originally Posted By: Chief Joe
I avoid Dick's and hope they fold.
Re: brine for chikin / turkey? [Re: hallfns] #5993302 10/25/15 04:29 PM
Joined: Oct 2011
Posts: 2,662
S
SouthWestIron Offline
Veteran Tracker
Offline
Veteran Tracker
S
Joined: Oct 2011
Posts: 2,662
This is what I do and it comes out excellent!

Previous Thread
Index
Next Thread

© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3