Yes

"A. Kesteloo" wrote:

Hi there,

I plan to smoke some meat on saturday. Thought I smoke some chickenbreasts
the same time.

how long schould I brine chicken breasts?
I use the "add salt till the raw egg floates" trick, (10% solution)

thanks,

Adriaan

?
I'm puzzled by your advise.
The question is not:
"to brine, or not to brine", but how long should I brine when using te a +/-
10% salt solution?

Hope you can help me out.

Adriaan.


"Kent H." wrote in message
...
Yes

"A. Kesteloo" wrote:

Hi there,

I plan to smoke some meat on saturday. Thought I smoke some
chickenbreasts
the same time.

how long schould I brine chicken breasts?
I use the "add salt till the raw egg floates" trick, (10% solution)

thanks,

Adriaan

"Kent H." wrote in message
...
Yes

"A. Kesteloo" wrote:

Hi there,

I plan to smoke some meat on saturday. Thought I smoke some
chickenbreasts
the same time.

how long schould I brine chicken breasts?
I use the "add salt till the raw egg floates" trick, (10% solution)

thanks,

Adriaan

I find that overnight is adequate. Go he
http://www.bbq-porch.org/faq.asp for more info.

Jack

Top postin corrected.


"Kent H." wrote in message
...

Yes

A. Kesteloo wrote:

?
I'm puzzled by your advise.

Get used to it. That's the kind of advise that he gives.

The question is not:
"to brine, or not to brine", but how long should I brine when using
te a +/-
10% salt solution?

Hope you can help me out.

Not likely. Following his detailed advice could lead to a trip to the
emergency ward.

I wouldn't brine a boneless, skinless chicken breast for more than 12
hours. If it is on the bone and with the skin brining for up to a day
should be plenty.

Matthew

thank's for the advise, but I'm thinking about using chicken breasts without
bone or skin. I never heard about chicken breasts with bone and skin. I
think the don't sell them like that out here.

Adriaan


"Matthew L. Martin" wrote in message
news:1097765706.v7ll7zsah3C8SU2qQAWCRQ@teranews...
Top postin corrected.


"Kent H." wrote in message
...

Yes

A. Kesteloo wrote:

?
I'm puzzled by your advise.

Get used to it. That's the kind of advise that he gives.

The question is not:
"to brine, or not to brine", but how long should I brine when using
te a +/-
10% salt solution?

Hope you can help me out.

Not likely. Following his detailed advice could lead to a trip to the
emergency ward.

I wouldn't brine a boneless, skinless chicken breast for more than 12
hours. If it is on the bone and with the skin brining for up to a day
should be plenty.

Matthew

"A. Kesteloo" wrote:

thank's for the advise, but I'm thinking about using chicken breasts without
bone or skin. I never heard about chicken breasts with bone and skin. I
think the don't sell them like that out here.


The boneless chickens are a different breed than the boned w/skin
variety (BTW, these are closely related to buffalo wing chickens).

-CAL

"cl" wrote in message
...


"A. Kesteloo" wrote:

thank's for the advise, but I'm thinking about using chicken breasts
without
bone or skin. I never heard about chicken breasts with bone and skin. I
think the don't sell them like that out here.


The boneless chickens are a different breed than the boned w/skin
variety (BTW, these are closely related to buffalo wing chickens).

-CAL

The boneless and skinless variety is alsosometimes referred to as "Silly
Putty."

George

"Matthew L. Martin" wrote in message
news:1097765706.v7ll7zsah3C8SU2qQAWCRQ@teranews...
Top postin corrected.


"Kent H." wrote in message
...

Yes

A. Kesteloo wrote:

?
I'm puzzled by your advise.

Get used to it. That's the kind of advise that he gives.

The question is not:
"to brine, or not to brine", but how long should I brine when using
te a +/-
10% salt solution?

Hope you can help me out.

Not likely. Following his detailed advice could lead to a trip to the
emergency ward.

I wouldn't brine a boneless, skinless chicken breast for more than 12
hours. If it is on the bone and with the skin brining for up to a day
should be plenty.

Matthew

Looks like this thread has been hi-jacked by the brainless and clueless, but
FWIW, I smoke both boneless and bone in chicken breasts regularly, and I
agree with MLM, 24 hrs is suffice.

IMO they are better on the bone rather than off and fruit woods work well.

Graeme (please don't top post)

"Graeme...in London" wrote:
Looks like this thread has been hi-jacked by the brainless and clueless, but


Bite me you little whining prude.


FWIW, I smoke both boneless and bone in chicken breasts regularly, and I
agree with MLM, 24 hrs is suffice.

"24 hrs is suffice". nice use of the Queen's english

Regardless, chicken is best smoked in quarters or halves IMO.

-CAL

Sorry for that. I brine chicken breasts routinely, using 1oz salt/quart
and 2oz sugar/quart of brine. This gives you just under 5% salt by
weight. This is slightly less salt than other recipes posted here.
Chicken breast is somewhat more delicate than most, and the weaker
concentration of NaCl works better. I use assertive seasonings, clove,
all spice, etc. rather than the than milder seasonings in my brine.
The best,
Kent

"A. Kesteloo" wrote:

?
I'm puzzled by your advise.
The question is not:
"to brine, or not to brine", but how long should I brine when using te a +/-
10% salt solution?

Hope you can help me out.

Adriaan.

"Kent H." wrote in message
...
Yes

"A. Kesteloo" wrote:

Hi there,

I plan to smoke some meat on saturday. Thought I smoke some
chickenbreasts
the same time.

how long schould I brine chicken breasts?
I use the "add salt till the raw egg floates" trick, (10% solution)

thanks,

Adriaan

Oops!
I brine chicken breasts only for several hours, not overnight. It's not
the end of the cooking world if you do. I would use the concentration I
mentioned in that instance. You don't want your finished product to be
too salty.
Cheers,
Kent

"A. Kesteloo" wrote:

?
I'm puzzled by your advise.
The question is not:
"to brine, or not to brine", but how long should I brine when using te a +/-
10% salt solution?

Hope you can help me out.

Adriaan.

"Kent H." wrote in message
...
Yes

"A. Kesteloo" wrote:

Hi there,

I plan to smoke some meat on saturday. Thought I smoke some
chickenbreasts
the same time.

how long schould I brine chicken breasts?
I use the "add salt till the raw egg floates" trick, (10% solution)

thanks,

Adriaan

Bob in socal wrote in alt.food.barbecue

Tomorrow brisket goes on sale for $1.29 lb and looks like another
day of smoking. 8^)
__

Socal Bob

On sale? Dang I got it good. $1.28 lb regular price here in SA,TX 0.97
cents lb on sale.


--
BigDog,
To E-mail me, you know what to do.

A. Kesteloo wrote:
Hi there,

I plan to smoke some meat on saturday. Thought I smoke some chickenbreasts
the same time.

how long schould I brine chicken breasts?
I use the "add salt till the raw egg floates" trick, (10% solution)

thanks,

Adriaan


I use the fat man's brine with chicken breast and I brine it for three
days, the exact same time that I brine turkey. Meat is not mushy nor is
it too salty.
Piedmont