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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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02-08-2007, 02:49 PM
posted to alt.food.barbecue
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Brining chicken pieces, then smoking?
Looking online I found a couple of brine recipes for chicken pieces(whole
chicken, already cut). Says to brine for about 1.5hrs, then cook as you normally would. I'm not sure of cooking times for smoking chicken period, let alone pieces. I'm thinking of putting them in the smoker, getting them mostly done, then finishing on the grill to crisp up the skin. I know, it's done when it's done, but any ideas as to a little of a time frame? Say, if I want supper around 5-5:30, figure 1.5hrs for the brine, so that's 4 or before, plus cook time of ???. Also, my mother-in-law is on a low sodium diet, so... how bad is the brining going to effect that? Thanks!! 
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02-08-2007, 07:02 PM
posted to alt.food.barbecue
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Brining chicken pieces, then smoking?
On Aug 2, 8:49 am, "43fan" wrote:
Looking online I found a couple of brine recipes for chicken pieces(whole chicken, already cut). Says to brine for about 1.5hrs, then cook as you normally would. I'm not sure of cooking times for smoking chicken period, let alone pieces. I'm thinking of putting them in the smoker, getting them mostly done, then finishing on the grill to crisp up the skin. I know, it's done when it's done, but any ideas as to a little of a time frame? Say, if I want supper around 5-5:30, figure 1.5hrs for the brine, so that's 4 or before, plus cook time of ???. Also, my mother-in-law is on a low sodium diet, so... how bad is the brining going to effect that? Thanks!! 43fan: Chicken can get rubbery in a smoker especially after a brine. Crispy skin is usally a result of a dry(er) skin. Go ahead and brine if you want, ease up on the salt, keeping in mind the MIL's diet. There are other seasonnings to add to a brine without adding salt, such as all the herbs and spices in your pantry. You can take off the skin off if it's rubbery and don't like it that way, so be sure to season the boid under the skin too to retain flavor in the meat. In competition I leave typical thighs 3 hours on the smoker; you may adjust for the size of the pieces, however I wouldn't anticipate much of a variance unless you're cooking boneless, or a whole bird, etc. Cluck. Pierre
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