Chicken brine

[smokinfool]

I have about ten pounds of chicken leg quarters I want to put in my Bradley but not sure if I need to brine them first or just season and smoke/cook if I need to brine them what do I use and how long to brine them. Any and all help is greatly appreciated and thanks in advance

[FLBentRider]

I have used this brine with great results:

http://www.susanminor.org/forums/showthread.php?35-Smoked-Chicken-From-mws&p=46#post46

[Habanero Smoker]

I generally don't brine dark meat, but if you are not careful you can dry it out. If you are using the link from FLB's post, that will be enough for 10 pounds. If you are going to brine chicken parts, brine 1 - 4 hours. For your first time, try brining for 2 hours.

Use a non-reactive container (stainless steel, plastic, glass) that much taller than it is wide, but not overly large to hold your chicken.  Before using your brine make sure that is is 40°F degrees or lower, and during brining keep it refrigerated. Make sure that all the chicken is submersed under the brine - you may have to place a plate on top to keep the meat submerged. After brining you can quickly rinse, or just pat dry with paper towel. Season the meat, but be careful using seasonings that contain a lot of salt. I like to let it air dry uncovered in the refrigerator, until the skin feel sticky. I cook legs and thighs to 160°F - 165°F.

[EZ Smoker]

Wow, that's a really inormative post there Habs.  Thanks.

Oh... and here's a quick test I used to determine that my brining pot was non-reactive.   I hid behind it for a moment, then jumped out and yelled AAAGGGGHHHH!!.   It didn't react at all, so I guess I'm good.

[Habanero Smoker]

Wow, that's a really inormative post there Habs.  Thanks.

Oh... and here's a quick test I used to determine that my brining pot was non-reactive.   I hid behind it for a moment, then jumped out and yelled AAAGGGGHHHH!!.   It didn't react at all, so I guess I'm good.

That seems to be a fail-safe test. :)