Noticed a trend where pitmasters don't brine their chicken before smoking

Honestly, it always ends up dry and tough instead of juicy.

3 comments

3 Comments

My buddy decided to skip the brine for his smoked chicken at a cookout. That bird turned out so dry it was like eating jerky, a REAL shame. He listened to advice and tried a basic brine next time, just salt and water for a few hours. The result was completely different, with juicy meat that had everyone asking for his secret. It's about letting the salt work into the chicken so it stays moist over the heat. Missing that step is a HUGE mistake if you want tender chicken.

the_adam9d ago

But @lewis.barbara, what if that dry chicken just got cooked too long? Brining feels like a fix for not watching the heat close enough.

evanb874d ago

Watched my neighbor try smoking a turkey without brining it first, said it wasn't necessary. That thing was so dry we were basically chewing on salty sawdust. Next year he soaked it in salt water overnight, and the meat was so juicy it practically dribbled down your chin.