Smoking Joe's BBQ In Process - With Pics (1 Viewer)

[Texasmouth]

Ive pretty much eaten chicken every day this week for 1-3 meals a day.

The chicken is almost gone already. I have made tons of different dishes with it, tons of meals for my wife and I and I still plan to make a few more meals out of what is left.

 

[Schmegma]

Ok, so I need to make a choice. Do I buy a Weber kettle and use Joe's method or buy the Weber Smokey Mountain (bullet)? I kind of like the idea of being able to grill regular stuff too, which is why I'm considering the kettle.

Is there anything I CAN'T do with the kettle that I CAN do with the Bullet?

My new Weber Smoky Mountain smoker arrived today.Here it is fully assembled.

Here it is next to my new Holland Tradition LS grill.

I have the day off on Friday, so I'll be smoking ribs either Friday or Saturday. I've never done this before, so hopefully I won't screw it up too badly.

Thanks to everyone for answering all my questions and for your advice.

 

[WampusCat43]

When a man volunteers to do the BBQ the following chain of events are put into motion:

Routine...

(1) The woman buys the food.

(2) The woman makes the salad, prepares the vegetables, and makes dessert.

(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.

Here comes the important part:

(4) THE MAN PLACES THE MEAT ON THE GRILL.

More routine....

(5) The woman goes inside to organize the plates and cutlery.

(6) The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.

Important again:

(7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.

More routine....

(8) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.

(9) After eating, the woman clears the table and does the dishes.

And most important of all:

(10) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.

(11) The man asks the woman how she enjoyed "her night off." And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women....

 

[Nigel]

Fired up my brand new early Father's day bullet for the first time this morning, my first smoking endeavor. I've got two whole chickens going on the lower rack and three slabs of KC style ribs going on the top. I brined the birds overnight in Joe B's recipe, and put a dry rub on the ribs and wrapped them in plastic. Meat went on at 10:00EST, will open the lid at 1:00 to wrap the ribs in foil - going with the 3-2-1 routine. I've got a beer can in each bird's ### so I assume I can just let them be w/out turning them or anything. I'll spray them with some apple cider when I open the lid. They're a little bigger than I would like them to be, a little over 5lbs each, so I figure they'll take almost as long as the ribs.

 

[Joe Bryant]

Fired up my brand new early Father's day bullet for the first time this morning, my first smoking endeavor. I've got two whole chickens going on the lower rack and three slabs of KC style ribs going on the top. I brined the birds overnight in Joe B's recipe, and put a dry rub on the ribs and wrapped them in plastic. Meat went on at 10:00EST, will open the lid at 1:00 to wrap the ribs in foil - going with the 3-2-1 routine. I've got a beer can in each bird's ### so I assume I can just let them be w/out turning them or anything. I'll spray them with some apple cider when I open the lid. They're a little bigger than I would like them to be, a little over 5lbs each, so I figure they'll take almost as long as the ribs.

Let us know how they turn out, Nigel. I'd think the ribs dripping on to the chickens below should be great. Sort of a built in baste (pork fat = good)What is the 3-2-1 for ribs?Good luck.J

 

[TheFanatic]

When a man volunteers to do the BBQ the following chain of events are put into motion:

Routine...

(1) The woman buys the food.

My wife never buys the meat. Actually she rarely grocery shops. She would have no idea what was good and what wasn't. My wife wouldn't know a good marbled steak if I slapped her with it. She would have no idea to buy Ribeye's from the front of the cut so that you don't get that huge gob of fat in the middle....

(2) The woman makes the salad, prepares the vegetables, and makes dessert.

I generally prepare all sides and apps myself as well. Weather it's crostinis, prosciuto wrapped shrimps or scallops, stuffed tomatoes or vadalias (both recipes are in the Master BBQ thread that Shuke started), corn in the husk, grilled portabellas, green beans with bacon and almonds in a foil pouch, asparagas right on the grill, potato logs, or a seafood boil, I'm the one doing it.

(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.

Again, not gonna let my wife do this. I am firm believer in the prep work making the meal. Whether it's the brining in this thread or a good marinade or a dry rub. Prepping the meat the night before will allow a meal to go from an 8 to a 10. And the more tricks I learn the more I need to practice them and tweak them to perfection. My wife thinks I'm nuts. Some of the guys I work with think I'm nuts. Myself, I love the art of it. A coworker was bragging that he cranked up his gas grill and was eating withing 15 minutes of starting the grill. What's the fun in that? I haven't even finished a or glass of wine in 15 minutes. It's about the process from start to finish. I would argue that only through a great amount of effort can we take a great amount of pride. And during that time consuming effort I can be consuming lots of

to BBQ'ing, grilling, and smoking. May we all live long lives enjoying all 3.

 

[SofaKings]

When a man volunteers to do the BBQ the following chain of events are put into motion:

Routine...

(1) The woman buys the food.

My wife never buys the meat. Actually she rarely grocery shops. She would have no idea what was good and what wasn't. My wife wouldn't know a good marbled steak if I slapped her with it. She would have no idea to buy Ribeye's from the front of the cut so that you don't get that huge gob of fat in the middle....

(2) The woman makes the salad, prepares the vegetables, and makes dessert.

I generally prepare all sides and apps myself as well. Weather it's crostinis, prosciuto wrapped shrimps or scallops, stuffed tomatoes or vadalias (both recipes are in the Master BBQ thread that Shuke started), corn in the husk, grilled portabellas, green beans with bacon and almonds in a foil pouch, asparagas right on the grill, potato logs, or a seafood boil, I'm the one doing it.

(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.

Again, not gonna let my wife do this. I am firm believer in the prep work making the meal. Whether it's the brining in this thread or a good marinade or a dry rub. Prepping the meat the night before will allow a meal to go from an 8 to a 10. And the more tricks I learn the more I need to practice them and tweak them to perfection. My wife thinks I'm nuts. Some of the guys I work with think I'm nuts. Myself, I love the art of it. A coworker was bragging that he cranked up his gas grill and was eating withing 15 minutes of starting the grill. What's the fun in that? I haven't even finished a or glass of wine in 15 minutes. It's about the process from start to finish. I would argue that only through a great amount of effort can we take a great amount of pride. And during that time consuming effort I can be consuming lots of

to BBQ'ing, grilling, and smoking. May we all live long lives enjoying all 3.

Genius!

 

[Nigel]

Fired up my brand new early Father's day bullet for the first time this morning, my first smoking endeavor. I've got two whole chickens going on the lower rack and three slabs of KC style ribs going on the top. I brined the birds overnight in Joe B's recipe, and put a dry rub on the ribs and wrapped them in plastic. Meat went on at 10:00EST, will open the lid at 1:00 to wrap the ribs in foil - going with the 3-2-1 routine. I've got a beer can in each bird's ### so I assume I can just let them be w/out turning them or anything. I'll spray them with some apple cider when I open the lid. They're a little bigger than I would like them to be, a little over 5lbs each, so I figure they'll take almost as long as the ribs.

Let us know how they turn out, Nigel. I'd think the ribs dripping on to the chickens below should be great. Sort of a built in baste (pork fat = good)What is the 3-2-1 for ribs?Good luck.J

Thanks. See the ribs thread, it's a 6 hr. cook: 3 hours without foil, then two wrapped in foil, then the last one unwrapped. I took out the small pieces of skirt meat I trimmed after cooking two hours and ate that already - a nice appetizer.

 

[shuke]

put a dry rub on the ribs and wrapped them in plastic.

What? Doesn't this counteract the whole process of smoking the meat?

 

[Schmegma]

put a dry rub on the ribs and wrapped them in plastic.

What? Doesn't this counteract the whole process of smoking the meat?

I'm guessing the plastic was removed before they went in the smoker?

 

[Nigel]

put a dry rub on the ribs and wrapped them in plastic.

What? Doesn't this counteract the whole process of smoking the meat?

Does it? I don't know, I'm a rookie. I think I read somewhere of people doing this but maybe not. Regardless, everything turned out great. The pulled chicken was actually the highlight, absolutely perfect. I will look into getting a good recipe for a sauce to accompany the chicken for next time though. It was so moist and flavorful it really didn't need anything other than a soft bun to load it on, but I would have liked to have had a thin vinegary sauce with a little kick to mix in with it. I had some bottled Stubbs sauce available on the side, but it wasn't what I consider a perfect fit.

The ribs were very good but I think they could have been better. They weren't quite as "fall off the bone" as I like them. They were probably perfect for those who like them a little firmer. One thing I ws forced to do was take them off the smoker after 5 hours (at 3:00) and wrap them in foil while I took my son to t-ball, and then him and my other two to a pool we joined. My guests weren't coming until 7 (much later than I thought when I started the process that morning) so the timeline was a little off. When I got back to the house I glazed them (they were still warm) and put them back on the smoker at 5:30 for another hour and finished them off. The interruption of cooking was probably not the best thing for them. They were still very good, but I thought they could have been better. Everyone loved them though.

I served the meat with homemade slaw, baked beans, corn on the cob and cornbread. Plenty of leftovers and I'll probably enjoy those even more today. I don't know if everyone else is like this, but when I spend the whole day cooking, surrounded by the smell, picking at food here and there - I don't enjoy it as much as I would if I just walked in and had the spread laid out in front of me and started digging in. This is the case with anything I cook, not just BBQ. I always enjoy the leftovers more than I do the first round.

I'm heading to the Outer Banks with my family/extended family for a week a week from Friday and I've informed my kids that space in the van for their bikes, scooters, boogie boards, etc. is contingent on getting the essentials packed first - the smoker included.

 

[Polish Hammer]

When I made the chicken it too was good enough to eat plain. For those that want a little sauce on it, but don't want the overpowering flavor of traditional sauces, try looking up some recipes for a "white BBQ sauce" and give it a try. I like it on chicken quite a bit.

 

[bryhamm]

:blackMFdot:

 

[Buddy Ball 2K3]

put a dry rub on the ribs and wrapped them in plastic.

What? Doesn't this counteract the whole process of smoking the meat?

I'm heading to the Outer Banks with my family/extended family for a week a week from Friday and I've informed my kids that space in the van for their bikes, scooters, boogie boards, etc. is contingent on getting the essentials packed first - the smoker included.

There is a great BBQ place down there called Suey's. Make sure to check it out. I believe their are two locations now and one isn't too far from Kill Devil Hills.North Carolina BBQ is what its all about !

 

[Joe Bryant]

put a dry rub on the ribs and wrapped them in plastic.

What? Doesn't this counteract the whole process of smoking the meat?

Does it? I don't know, I'm a rookie. I think I read somewhere of people doing this but maybe not. Regardless, everything turned out great. The pulled chicken was actually the highlight, absolutely perfect. I will look into getting a good recipe for a sauce to accompany the chicken for next time though. It was so moist and flavorful it really didn't need anything other than a soft bun to load it on, but I would have liked to have had a thin vinegary sauce with a little kick to mix in with it. I had some bottled Stubbs sauce available on the side, but it wasn't what I consider a perfect fit.

The ribs were very good but I think they could have been better. They weren't quite as "fall off the bone" as I like them. They were probably perfect for those who like them a little firmer. One thing I ws forced to do was take them off the smoker after 5 hours (at 3:00) and wrap them in foil while I took my son to t-ball, and then him and my other two to a pool we joined. My guests weren't coming until 7 (much later than I thought when I started the process that morning) so the timeline was a little off. When I got back to the house I glazed them (they were still warm) and put them back on the smoker at 5:30 for another hour and finished them off. The interruption of cooking was probably not the best thing for them. They were still very good, but I thought they could have been better. Everyone loved them though.

I served the meat with homemade slaw, baked beans, corn on the cob and cornbread. Plenty of leftovers and I'll probably enjoy those even more today. I don't know if everyone else is like this, but when I spend the whole day cooking, surrounded by the smell, picking at food here and there - I don't enjoy it as much as I would if I just walked in and had the spread laid out in front of me and started digging in. This is the case with anything I cook, not just BBQ. I always enjoy the leftovers more than I do the first round.

I'm heading to the Outer Banks with my family/extended family for a week a week from Friday and I've informed my kids that space in the van for their bikes, scooters, boogie boards, etc. is contingent on getting the essentials packed first - the smoker included.

Nigel. Great job.Search out some BBQ places when you're on vacation. They know what they're doing there.

J

 

[shuke]

put a dry rub on the ribs and wrapped them in plastic.

What? Doesn't this counteract the whole process of smoking the meat?

Does it? I don't know, I'm a rookie. I think I read somewhere of people doing this but maybe not.

I think someone mentioned putting them in plastic wrap, but that was for cooking them in the oven.I'm not expert either, but I would imagine that the wrap blocked out all of the smoke flavor. Could you taste the smoke in the ribs, or just your rub/glaze?

 

[Nigel]

put a dry rub on the ribs and wrapped them in plastic.

What? Doesn't this counteract the whole process of smoking the meat?

Does it? I don't know, I'm a rookie. I think I read somewhere of people doing this but maybe not. :(

I think someone mentioned putting them in plastic wrap, but that was for cooking them in the oven.I'm not expert either, but I would imagine that the wrap blocked out all of the smoke flavor. Could you taste the smoke in the ribs, or just your rub/glaze?

- I rubbed them then wrapped them the night before, did not place wrapped ribs in smoker.eta: next time I plan to wrap them in Owens Corning fiberglass insulation, then throw them on the smoke and see what happens.

 

[E-Z Glider]

I don't know if everyone else is like this, but when I spend the whole day cooking, surrounded by the smell, picking at food here and there - I don't enjoy it as much as I would if I just walked in and had the spread laid out in front of me and started digging in. This is the case with anything I cook, not just BBQ. I always enjoy the leftovers more than I do the first round.

 

[shuke]

put a dry rub on the ribs and wrapped them in plastic.

What? Doesn't this counteract the whole process of smoking the meat?

Does it? I don't know, I'm a rookie. I think I read somewhere of people doing this but maybe not.

I think someone mentioned putting them in plastic wrap, but that was for cooking them in the oven.I'm not expert either, but I would imagine that the wrap blocked out all of the smoke flavor. Could you taste the smoke in the ribs, or just your rub/glaze?

- I rubbed them then wrapped them the night before, did not place wrapped ribs in smoker.eta: next time I plan to wrap them in Owens Corning fiberglass insulation, then throw them on the smoke and see what happens.

 

[Usual21]

I only took a picture of one, but I followed the recipe to a tee and made 2 chickens for Father's Day. I'm eating leftovers. GB my new Weber Kettle Grill.

http://img296.imageshack.us/img296/4466/1000600gn6.jpg

 

[BringItOn]

Just ordered my Weber Smokey Mountain Monday... Alas.. I just got the confirmation that it shipped already today!!!! Looks like I have a chance at cooking up a few of these birds for this weekend!!!

 

[el centro]

Question EZ, how did you reheat the pork?I've never seemed to be able to reheat it well. Any tricks there?How close was it to tasting like it was right off the smoker?J

Is there another thread on smoking pulled pork? Does this require an actual smoker or will the Weber do?

 

[el centro]

Alright just finished eating - and it turned out AWESOME!!! The flavor was incredible... and you're absolutely right - the Brine makes it!

Thx JB!

 

[madshot31]

Made this today for 9 people. Had 2 chickens and about 20 legs and everyone thought it was the best bbq they have had in a long time.

 

[Joe Bryant]

Made this today for 9 people. Had 2 chickens and about 20 legs and everyone thought it was the best bbq they have had in a long time.

Outstanding.J

 

[SofaKings]

This is a great way to make chix.

 

[Rock Lonemilk]

I just got a new Weber, so I'm going to have to grill up some chickens the Joe Bryant way very soon.

 

[shuke]

Several folks have asked for more on the smoked chicken I talked about.

It's a very easy way to make smoked chicken BBQ. And I think it tastes great. I've had a lot of BBQ and I'd put it up there on the list. Partly because it's a lot easier to make your own great BBQ when you can control everything than it is to eat in a BBQ joint.

Here's how I do it.

The Prep. Here is the secret to great chicken or turkey: Brining. Many of you already do this. If you don't, you have to start. It's that big a deal. All it really amounts to is soaking the meat for 4-12 hours in a salt water solution. I'm sure the science guys can explain why it works but it's something about osmotic balance and salt ions but the net result is the meat is WAY more juicy and flavorful. I'd be willing to bet the best chicken or turkey you've ever eaten had been brined. Trust me. This works.

Basic rule of thumb is 1 CUP (yes cup) of regular table salt per 1 gallon of water. You can add other spices and sugars if you like. But the salt is the main thing.

Here is how I make mine when I'm going to be smoking 6 chickens. Obviously cut this down or make more based upon how much meat you're brining and what container you're using.

I use a Coleman 48 qt cooler.

Fill it with:

2 1/2 Gallons water

2 1/2 cups table salt

2 cans cheap lemon lime soft drink

3 lemons cut in half and squeezed

1 tbl garlic powder

1/2 tbl black pepper

1 jug (16 oz) cheap pancake syrup

Stir all this together and mix well. You have to really stir it up because that's a lot of salt. Some people like Alton Brown advocate heating the brine but that's another step. I skip it and mix mine directly in the cooler and it works great.

Wash chickens well under water and then place in cooler into brine.

Then pour a bag of ice over the top and close cooler lid.

I let this sit usually for 12 hours. I don't freak out if it's 14 hours or so but any more than that and it can be too salty.

An hour before you're ready to put the chicken on the grill, remove from brine. Set out and let start coming up to room temperature. You don't want to throw ice cold meat on a hot grill.

With me so far?

J

OK, finally going to try brining this weekend. Are the soft drink and syrup necessary? Can I just use sugar instead?Is it possible to brine for too long?

Do you guys do anything in addition to brining, like putting on a dry rub or brushing with olive oil after the brining, or are you supposed to use the brine alone?

 

[Gordo]

Several folks have asked for more on the smoked chicken I talked about.

It's a very easy way to make smoked chicken BBQ. And I think it tastes great. I've had a lot of BBQ and I'd put it up there on the list. Partly because it's a lot easier to make your own great BBQ when you can control everything than it is to eat in a BBQ joint.

Here's how I do it.

The Prep. Here is the secret to great chicken or turkey: Brining. Many of you already do this. If you don't, you have to start. It's that big a deal. All it really amounts to is soaking the meat for 4-12 hours in a salt water solution. I'm sure the science guys can explain why it works but it's something about osmotic balance and salt ions but the net result is the meat is WAY more juicy and flavorful. I'd be willing to bet the best chicken or turkey you've ever eaten had been brined. Trust me. This works.

Basic rule of thumb is 1 CUP (yes cup) of regular table salt per 1 gallon of water. You can add other spices and sugars if you like. But the salt is the main thing.

Here is how I make mine when I'm going to be smoking 6 chickens. Obviously cut this down or make more based upon how much meat you're brining and what container you're using.

I use a Coleman 48 qt cooler.

Fill it with:

2 1/2 Gallons water

2 1/2 cups table salt

2 cans cheap lemon lime soft drink

3 lemons cut in half and squeezed

1 tbl garlic powder

1/2 tbl black pepper

1 jug (16 oz) cheap pancake syrup

Stir all this together and mix well. You have to really stir it up because that's a lot of salt. Some people like Alton Brown advocate heating the brine but that's another step. I skip it and mix mine directly in the cooler and it works great.

Wash chickens well under water and then place in cooler into brine.

Then pour a bag of ice over the top and close cooler lid.

I let this sit usually for 12 hours. I don't freak out if it's 14 hours or so but any more than that and it can be too salty.

An hour before you're ready to put the chicken on the grill, remove from brine. Set out and let start coming up to room temperature. You don't want to throw ice cold meat on a hot grill.

With me so far?

J

OK, finally going to try brining this weekend. Are the soft drink and syrup necessary? Can I just use sugar instead?Is it possible to brine for too long?

Do you guys do anything in addition to brining, like putting on a dry rub or brushing with olive oil after the brining, or are you supposed to use the brine alone?

Do you not have access to soft drinks and syrup? Why not just do it according to the recipe and see how it works out for you?

 

[Skylord]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.

Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.

And I always use a dry rub after I've drained and washed the chicken of the brine.

 

[shuke]

Do you not have access to soft drinks and syrup? Why not just do it according to the recipe and see how it works out for you?

Didn't you hear about the big shortage?

 

[shuke]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

 

[Skylord]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

I go for "over night". So usually 10-12 hours. You get into the 16-24 hour range and it starts getting a bit salty.

 

[Bottomfeeder Sports]

Joe,

You busy next weekend? I can get you an airline ticket for Friday night? Party is Saturday...

You got it BFS. Seriously, we should do a big Footballguys BBQ sometime. I have a friend that has a serious catering rig that can smoke enough to feed 800-1000 or so. I'm sure we can hook up with Tipsey too and make it happen.

J

Wrong time to bump this thread!I'm still that Smoking Joe stood me up a year ago

But it looks like the guest list is getting a bit large with all of these FBG's on the wrong side of this region.

 

[Zasada]

Hey Joe,

Memorial Day weekend is a great time to give this a go. But I'm a BBQ idiot (thus far I have only used a gas grill).

Since you obviously have edit rights, any chance you could create a merged single-post with all the details from start to finish? I've read through all 7 pages but I'm afraid I'm going to miss/forget something along the way and screw it up. Kind of a "Smoking for Dummies" version, I guess...

I'm already drooling. Home Depot is going to love me since the power of a rumbling stomach is far greater than that of an empty wallet!

 

[glumpy]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

I go for "over night". So usually 10-12 hours. You get into the 16-24 hour range and it starts getting a bit salty.

I've done alright with the 16-24 hr range--maybe there's a limit to how much salt the chicken absorbs?The way the schedule works for me--I'll set it up the evening before smoking, and depending on how I'm set up (namely--which grill to use for the numbers) I'll start 3 hours ahead at about 225 degrees, or nearly 5 hours at 150. This weekend the party is for 30+ with food coming off about 6:00--so that'll brine somewhere between 17-19 hours.Maybe I'm lighter than most with my brine--basically 2:1 salt to sugar, based on a scant cup salt/gallon. (plus adds!)

 

[Joe Bryant]

Hey Joe,Memorial Day weekend is a great time to give this a go. But I'm a BBQ idiot (thus far I have only used a gas grill).Since you obviously have edit rights, any chance you could create a merged single-post with all the details from start to finish? I've read through all 7 pages but I'm afraid I'm going to miss/forget something along the way and screw it up. Kind of a "Smoking for Dummies" version, I guess...I'm already drooling. Home Depot is going to love me since the power of a rumbling stomach is far greater than that of an empty wallet!

Hi Zasada,The whole process for me is pretty much just my posts on page 1 of this thread. It's really easy and you'll be a rock star. Just be ready to start getting requests to make this regularly. J

 

[Joe Bryant]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hi shuke,I try to not go any longer than 12 hours. J

 

[Zasada]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hi shuke,I try to not go any longer than 12 hours. J

Does this mean you're up at about 5AM on BBQ day?

 

[shuke]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hi shuke,I try to not go any longer than 12 hours. J

Thanks. Couple more questions. Is the 2.5 gallons based on the weight of the chicken? Also, when you add the ice, do you put the bag in there or dump the ice in? Does the melting ice affect the brine ratio?

 

[Joe Bryant]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hi shuke,I try to not go any longer than 12 hours. J

Thanks. Couple more questions. Is the 2.5 gallons based on the weight of the chicken? Also, when you add the ice, do you put the bag in there or dump the ice in? Does the melting ice affect the brine ratio?

I don't factor in the weight of the chicken when I'm making the brine. My only consideration there is to have enough brine to cover how many chickens or turkeys I'm doing.I have a 40qt cooler I dedicate to brining with. For me, it works out that 2.5 gallons of water is the right amount for 3 chickens in that cooler. That may very of course depending on the type of container you have and how much chicken / turkey you have.The only real ratio to remember is 1 cup of salt per 1 gallon of water. So for me, that means 2.5 cups of salt in the 2.5 gallons of water.And I don't worry about the ice melting and diluting the salt content any. I think you can too technical in some areas. I just pour a bunch of ice right over the top of everything before I close the lid.J

 

[St. Louis Bob]

bd

 

[Joe Bryant]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hi shuke,I try to not go any longer than 12 hours. J

Does this mean you're up at about 5AM on BBQ day?

Sometimes.I usually do the chickens for dinner though so I'll put in the brine about 10 pm and take out the next morning sometime before 10. Then just put in the refrigerator until noon or so when I'm ready to start cooking. Chickens like this only take about 3 or 4 hours.J

 

[shuke]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hi shuke,I try to not go any longer than 12 hours. J

Thanks. Couple more questions. Is the 2.5 gallons based on the weight of the chicken? Also, when you add the ice, do you put the bag in there or dump the ice in? Does the melting ice affect the brine ratio?

I don't factor in the weight of the chicken when I'm making the brine. My only consideration there is to have enough brine to cover how many chickens or turkeys I'm doing.I have a 40qt cooler I dedicate to brining with. For me, it works out that 2.5 gallons of water is the right amount for 3 chickens in that cooler. That may very of course depending on the type of container you have and how much chicken / turkey you have.The only real ratio to remember is 1 cup of salt per 1 gallon of water. So for me, that means 2.5 cups of salt in the 2.5 gallons of water.And I don't worry about the ice melting and diluting the salt content any. I think you can too technical in some areas. I just pour a bunch of ice right over the top of everything before I close the lid.J

I thought you put 6 in that cooler?

 

[Summer Wheat]

Anyone smoking salmon, trout or any types of fish?

 

[Joe Bryant]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hi shuke,I try to not go any longer than 12 hours. J

Thanks. Couple more questions. Is the 2.5 gallons based on the weight of the chicken? Also, when you add the ice, do you put the bag in there or dump the ice in? Does the melting ice affect the brine ratio?

I don't factor in the weight of the chicken when I'm making the brine. My only consideration there is to have enough brine to cover how many chickens or turkeys I'm doing.I have a 40qt cooler I dedicate to brining with. For me, it works out that 2.5 gallons of water is the right amount for 3 chickens in that cooler. That may very of course depending on the type of container you have and how much chicken / turkey you have.The only real ratio to remember is 1 cup of salt per 1 gallon of water. So for me, that means 2.5 cups of salt in the 2.5 gallons of water.And I don't worry about the ice melting and diluting the salt content any. I think you can too technical in some areas. I just pour a bunch of ice right over the top of everything before I close the lid.J

I thought you put 6 in that cooler?

I could but it would take more water.J

 

[shuke]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hi shuke,I try to not go any longer than 12 hours. J

Thanks. Couple more questions. Is the 2.5 gallons based on the weight of the chicken? Also, when you add the ice, do you put the bag in there or dump the ice in? Does the melting ice affect the brine ratio?

I don't factor in the weight of the chicken when I'm making the brine. My only consideration there is to have enough brine to cover how many chickens or turkeys I'm doing.I have a 40qt cooler I dedicate to brining with. For me, it works out that 2.5 gallons of water is the right amount for 3 chickens in that cooler. That may very of course depending on the type of container you have and how much chicken / turkey you have.The only real ratio to remember is 1 cup of salt per 1 gallon of water. So for me, that means 2.5 cups of salt in the 2.5 gallons of water.And I don't worry about the ice melting and diluting the salt content any. I think you can too technical in some areas. I just pour a bunch of ice right over the top of everything before I close the lid.J

I thought you put 6 in that cooler?

I could but it would take more water.J

You just going off how much water it takes to fully submerse the meat, right?

 

[E-Z Glider]

Anyone smoking salmon, trout or any types of fish?

Every year I smoke whatever trout we catch on opening day. I usually clean them, drop them in a brine for about 2-3 hours, let them dry for about an hour (till they get a white film on them), and smoke them on low heat (200-225) for about 2 hours. Then we seal them up whatever we dont eat with a vacuum sealer and pop them in the fridge or freezer. Deeelish.

 

[Icedrinking]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hello Shuke, We brine a lot of trout and salmon up here and I use an egg as an indicator. An old timer once told me when the egg floats to the top, you're all good.

 

[TheFanatic]

Salt and water is the key in the brine. The rest of the ingredients can be looked at as "marinades" but I don't find you taste them over the smoke or dry rub.Yes, you can brine too long. It simply makes your chicken salty, which isn't always the worst thing.And I always use a dry rub after I've drained and washed the chicken of the brine.

What's the general rule of thumb for how long you should brine for?

Hello Shuke, We brine a lot of trout and salmon up here and I use an egg as an indicator. An old timer once told me when the egg floats to the top, you're all good.

Please explain the egg thing? When it floats you have enough salt, or after a while it floats to the top indicating the brining process is good to go...