Smoked Brined Chicken Thighs and Leg's

Into the brine for 5-hrs. in the fridge

On the grill @350* with Avacodo wood for smoke



Pulled @ 165* internal



Served with carrot, fingerling potato, and pea ragout.The brined chicken was moist and very tasty I did not use any seasoning just the brine. this was another wonderful meal and do it again and again

Brine:http://www.madhunkymeats.com/opencar...&product_id=52

Recipe:http://www.finecooking.com/recipes/c...ea-ragout.aspx

Thanks for looking
Ross
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Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

I can almost taste it! We really enjoy smoked chicken when it's been brined overnight. As you say, very moist and flavorful, and really doesn't need any more seasonings. If you would care to try my brine recipe, you can check it out here. I noticed by the color of your brine liquid that we use different recipes.

Thanks Joe, I like your site

Ross

Looks Awesome Ross. Good job.

Have you ever tried marinading in Italian Dressing overnight or for 5 hrs like you brined? I have never brined my chicken before grilling but I do love marinading it in Italian Dressing. I will have to try brine-ing it once to so I can compare.

Yes I have Doc I prefer Brining

Ross

Ross could you disclose the ingredients of your Brine, I would like it out with some chicken, then smoked of course. Thanks in advance
Kim

I bought it Kim
http://www.madhunkymeats.com/opencart/upload/index.php?route=common/home

Ross

thanks Ross

Doc said:

Have you ever tried marinading in Italian Dressing overnight or for 5 hrs like you brined?

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Oh noooooooooooooooooooooo. . . ..I wish that never started in the 80's, it's such a disservice to the bird. Considering what can be thrown together just as easily, I just hate that old "go to". . .I might be speaking from years of seeing it, and you do what works for you, but with a brine I don't see the point of marinating the bird in dressing, and then brining it.

The brine will bring more to the bird, and INTO the bird than the dressing, as it replaces the natural water, and juices in the bird, with the brine. A more uniform season, and seasons through out the meat.


The end results look great! You give that egg a workout, RIV. Good stuff. How have you liked your Egg? how long have you had it?

Dag, that looks like something I'd want to try!!!

UncleRalph said:

Oh noooooooooooooooooooooo. . . ..I wish that never started in the 80's, it's such a disservice to the bird. Considering what can be thrown together just as easily, I just hate that old "go to". . .I might be speaking from years of seeing it, and you do what works for you, but with a brine I don't see the point of marinating the bird in dressing, and then brining it.

The brine will bring more to the bird, and INTO the bird than the dressing, as it replaces the natural water, and juices in the bird, with the brine. A more uniform season, and seasons through out the meat.


The end results look great! You give that egg a workout, RIV. Good stuff. How have you liked your Egg? how long have you had it?

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Thanks Ralph, Ive had it for five years and love cooking on it

Ross

Sherman said:

Dag, that looks like something I'd want to try!!!

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You should Sherman

Ross

Ross in Ventura said:

Thanks Ralph, Ive had it for five years and love cooking on it

Ross

You should Sherman

Ross

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Yup!!

But I don't have an outdoor grill, so I'll have to inprovise and use the oven, rotisserie or the Rival BBQ Pit Crock Pot Slow Cooker.

But I'm going to do it with all drumsticks. The thighs have too much fat!!