Brine today (chicken),smoke tomorrow ??


 
J

John Furdyn

TVWBB Pro
Read in the cooking topics, if you brine "whole" chickens, and take out of the brine pat dry, let set in Refrigerator 4-6 hrs, to help get crisper skin, cooking the birds low 225-250.

How about let in refrigerator over night maybe 18 hours after patting chicken dry then cooking 225-250 the next day ??

The chickens are about 4 3/4 lbs. ea.

Any problems doing that ?

Any info appreciated.

Thanks
 
John,

Remember to rinse the bird after removing it from a brine, otherwise it will be too salty.

Letting it sit overnight should be fine; it will help dry the skin out more. It's removing the excess moisture from the skin that helps crisp it up. Paper towels help too! However, to get a good crispy skin, you must cook the bird at higher temps. I'd recommend something in the 350-400 range.

Paul
 
Hi John

18 hours might be pushing it for a 2 - 3 lb bird but try it and see for yourself ... I've done a larger turkey for 24 hours and said I wouldn't go past 18 again

The meat should end up real moist and you should have a generous 'done' window, but don't expect great skin at the 225 - 250 range no matter what you do to it. You need to cook it hotter to get crisp skin.

if you want to seperate the skin by sliding your hand or a spoon under best to do it before you air dry

you could put some butter under the skin and baste a little on top
 
Don't for get to rinse as mentioned above, I think you'll be ok. I've done that, but birds were heavier, not by much though.
 
I'll 3rd the recommendation for higher temps in order to get the crispy skin. However, if I smoke chicken or turkeys, I do them low and slow, because I prefer the finished meat better. But, at low temps the skin is inedible so it's tossed.

Depending on the salinity of your brine, I wouldn't brine a 5lb chicken for more than 8 hours. I generally brine 15lb birds for 12-14 hours using a brine that contains (1 cup of salt, 1/2 cup sugar per gallon of water ratio). If you're using a flavored brine with less salt and not overly acidic, you can let it brine longer.
 
I'm planning on useing a typical brine, and brining for about 4 hrs.

Take the 2 birds out of the brine about 5 pm today, patting dry and put in the frig, untill around 10 am tomorrow, put on the WSM at about 11 am, cook @ 250ish until done.


Larry

I too like the finished "meat" product better low and slow.

Maybe I'm just trying to get the best of both worlds, low and slow (great meat), plus the crispy skin ??
 
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