chicken brine temps


 
T

Trevor McCall

TVWBB Member
I am going to try smoking whole chickens that I am going to brine just wondering what temps I should smoke them at and for how long. I am also thinking about leaving them in brine say 8 hours over night is this to long?
 
I try not to brine for to long since it can change the texture of the meat. Usually about 6-12 hours and then I rinse and pat dry and allow to air dry in the fridge for at least a couple hours.

I usually cook them at 325-350 with a bit apple or cherry for smoke. I like the skin to have some crisp to it and low and slow doesn't give you that unless you bump your temps way up to finish the cook.
 
Thanks I will give this a try. I have had problems with the skin not turning out crisp enough it looks like I need to bump the temp up.
 
Chicken is one of my favorites. I cook large breasts in the 275 area indirect for about 2 hours up to about 145 degrees. I then baste them with a sauce and cook over hot coals for 3-4 minutes each side, which crisps the skin while bringing the internal temp up to 160. Let rest for 5 and perfect. A whole chicken will of course take longer, but the crispy stage should be the same. ........................d
 
well the chicken turned out pretty good I couldn't believe how fast it was done 2 and a half hours and the breasts were reading 165 170 the smoker reached 300 at the end of the smoke. I did 4 chickens at one time and smoked them with mesquite and cherry these are for the people I work with so hopefully they like it.
 
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