Gonna smoke some chicken quarters this weekend amongst other chunks of dead animals.

Any of you carnivorous pre-verticals have a favorite brine recipe for chicken?

How long do y'all brine your leg quarters before smoking?

Inject with Tony Chachere's Cajun butter or go pretty standard with a 1 cup kosher salt to a gallon of water. You can add garlic, brown sugar, or even a shot of cholula to the brine.

I will say this. I have never done a wet brine. I normally season them randomly and then vacuum seal for 24-48 hours. That is the only thing I have done. I am curious what others do though b/c I am making a bunch of chicken thighs next week.

I've got a friend that is a competitive team smoker and his specialty is chicken.

He brines his chicken 100% of the time.

Dry brine it in the fridge. Use your favorite rub and leave it uncovered in fridge over night. I am a big fan of the chupacabre rubs.

Yeah, I'm planning to do a wet brine this time. Have dry brined plenty before but want to see how wet goes.

I know this... Every wet brined chicken I've ever had was delicious and much more juicy than dry.

So I'm gonna give it a shot.

So if you have boneless skinless chicken thighs, does it make sense to wet brine? To me the wet brine is more for the breast to get deep into the meat.

May get roasted but oh well… I throw mine in a gallon ziplock with a bottle of my favorite Italian dressing. Overnight is best but a few hours at minimum. Delish! Slice of some fresh japs and add to mix if you need it spicy.

You are not wrong. I used to do that to our chicken quarters for our family reunions. Everyone loved it.

Salt dry brine, air chilled over night in the fridge.

I make it the taste of seawater. Add whatever spices you want, usually garlic, citrus, oregano, peppercorns. Wash it good before you start cooking. Even the breast meat is juicy.

My mistake was making the brine too salty. Wife and I don't add salt to our cooked foods so I learned to use a weaker brine and rinse well after soaking.

So your buddy is a competitive chicken cooker? Maybe ask him what his brine is?

I've switched to salt pepper maybe some Tony's overnight dry brine. Esp for leg quarters.

If white meat was involved then would consider wet brine.

I find wet brine superior. Don't always do it because of last minute cooks, but can always tell the difference. I will let it soak 24 hours but overnight is plenty.

Half cup canning salt
Half cup sugar
Half cup brown sugar
1 tsp White Pepper
Quarter tsp powdered ginger

For turkey use cranapple juice in place of water. Family loves it.

Edit Due to not showing numbers and fractions for measurements?

water turkey said:

---

So your buddy is a competitive chicken cooker? Maybe ask him what his brine is?

---

Haven't seen him in a couple of years. Sent him a text, but thinking he changed his number from his old company phone when he left there. Haven't heard back, but thanks for the suggestion.

Lola68 said:

---

Dry brine it in the fridge. Use your favorite rub and leave it uncovered in fridge over night. I am a big fan of the chupacabre rubs.

---

Cluckalicious is my favorite chicken rub, it has overtaken Bolner's.

The Last Cobra Commander said:

---

May get roasted but oh well… I throw mine in a gallon ziplock with a bottle of my favorite Italian dressing. Overnight is best but a few hours at minimum. Delish! Slice of some fresh japs and add to mix if you need it spicy.

---

My dad showed me this, we do this for grilling or smoking chicken every time now.

As far as ingredients in the brine, I thought salt was the only thing that penetrates down into the meat and everything else should just be added afterwards. Is that not the case?

lotsofhp said:

---

As far as ingredients in the brine, I thought salt was the only thing that penetrates down into the meat and everything else should just be added afterwards. Is that not the case?

---

Maybe, but I like to boil mine with the garlic cloves, spices, and half a lemon. Not sure if it really penetrates but no loss if it doesn't. Plus, I love to spice the hell out of the skin and get that crispy texture. Cross a sharpei with a chicken and you have yourself one fine roaster in my book.

Has anyone ever wet brined pork chops?

I had a delicious, tender, juicy bone-in pork chop at a restaurant the other day, and I figure the only way it gets that tender and juicy is to wet brine??

Restaurants are getting better quality pork. Pork and chicken breasts are the only things I wet brine.

I just saw a guy score pork butts and brine them overnight in Snapple peach tea. They looked amazing.

2ndChanceAg96 said:

---

I just saw a guy score pork butts and brine them overnight in Snapple peach tea. They looked amazing.

---

Damn, I may try that

I've done pork and chicken (separately) in pickle juice with a little sugar added and they both turned out great.

Made some great pork chops not too long ago marinated in apple juice, salt pepper, little garlic, and then brown sugar. sprinkled a little regular sugar on top while grilling. Tasted great to me alongside some baked apples and potatoes (together).

Used this in competition and it was well judged.

Brine chicken in pickle juice. Dry brine steaks. Tony C Cajun is way over powering Use sparingly.

2ndChanceAg96 said:

---

I just saw a guy score pork butts and brine them overnight in Snapple peach tea. They looked amazing.

---

I do my baby backs in a 12 hr brine with with a salt/apple brine, but add cinnamon sticks to it with garlic. They are really good. I am going to start doing all my pork in this manner.

Ok, homeboys.

I did it.

Brined the chicken quarters in warm water with brown sugar, kosher salt, white pepper, chopped onion, fresh minced garlic, ginger, dill, and some lemon extract.

Brined in the fridge for 5 hours.



Drained and patted dry, then seasoned with a Cajun Creole garlic butter seasoning.




Smoked those Ho's at 230 over Apple and Cherry wood and basted throughout with garlic butter.




Best. Chicken. Ever.

Like EVER.

I will never smoke chicken again that isn't wet brined. Holy *****t.

That's a fantastic looking plate. Excellent work.

Don't get locked into wet brine for dark meat is my only suggestion. 5 or 6 hours or even overnight dry brined works great.

Last Cobra Commander: You sir are correct. I use the HEB Hill Country Zesty Italian Seasoning. Have had MULTIPLE people tell me it was the BEST chicken they had ever had. Do it on the BGE, with plate setter in place at 350 for 45 to 60 minutes to 145 internal. Stays super moist!!! PS: Can keep overnight or up to a couple of days.