To brine or not to brine?


 
Jeff Langer

Jeff Langer

TVWBB Fan
Wife brought home two whole chickens just now and wants me to smoke them. Figured I would make beer can chicken because it is easy but was wondering if I should brine them first?

What say you?
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hey Jeff,

since you got TWO ... why not brine one and try it out ... you'll see the difference
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but do not smoke them too much !
 
Jeff I highly suggest the brine method myself...just did two birds for Easter in a real simple brown sugar/salt and water brine and came out remarkable...
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Or u could go with either the Jack Daniels maple brine or the apple Juice brine both foun on this site...both are excellent and provide great flavor and color!
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Here is a small turkey I did in the JD brine this past turkey day!

Good luck with whatever u decide!
 
Thanks for the replies fellas... I read the packaging of the chickens and it said "contains up to 15% chicken broth" so I went a little light on the salt and plan on brining them for 3-4 hours.

Thanks again!!
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Can't remember the last time I brined chicken. For turkey either don't brine or if I have the time I might flavor brine.
 
Big fan of brining chicken and turkey. Any of the recipes on this site are fine. I also really enjoy buttermilk brines. Try any of them and see how you like it. A few searches will find you plenty of recipes/styles to experiment with.

I also like brining pork like chops, loin, etc. but I don't brine that as frequently as chicken/turkey.

Well worth the effort IMHO.
 
Brine is great for turkey and chicken. A lot of good brine recipes out there - here is one I like to use. I've used it with both turkey and chicken.
 
I hear that beer can chicken is moist by itself wo brining. I would try it wo first.. just my opinion..
 
I find beer can chicken a little gimmicky. Fine to do - but I find the fussing unnecessary.

Any chicken can be good without brining. Not over cooking = moist flesh.

If I going to go through the process I make a marinade or a flavor brine (I'm partial to buttermilk-based ones). The point here is to add flavor. I don't worry about moisture regardless.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I find beer can chicken a little gimmicky. </div></BLOCKQUOTE>
Me too. I hardly ever do BCC anymore. IMO, it's more trouble than it's worth. But, unlike Kevin, I brine almost all chicken that I grill...just a crutch I lean on, I guess. I do usually try to add complimenting flavors to the brine though.
 
I don't bother brining chicken either. Use beer can but use water not beer--I really don't think the liquid does a thing other than balance the whole shebang so it doesn't fall over.

Chicken has always turned out moist.
 
Thanks for all the input.

I have always smoked butterflied chicken until the other day. My wife was at Home Depot and saw the little beer can chicken holders they sell for a couple of dollars and picked two of them up. I didn't have the heart to tell her that I didn't want to use them so I did. Good news is I got to drink beer at 10:00 in the morning instead of pouring half of each beer out!
 
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