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Chicken

Do you brine only, brine and rub, or just rub chicken prior to smoking?

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Do you brine only, brine and rub, or just rub chicken prior to smoking?

CaptainJim | Aug 12, 2008 06:20 PM

Just wondering what your thoughts are. I am playing with my new smoker (Nothing fancy, but I love simplicity - Great outdoors smokey mountain gas smoker), and have had great success with chicken and salmon so far (still working on perfecting my ribs, been doing them dry rub and smoke only, no mopping, basting or saucing.)

I have been dry rubbing with a rub recipe I got off the kosher salt box - which has fantastic flavor. The chicken i've been smoking at 215F with mesquite for about 4 hours. i've tried just plain water in the water pan and i've tried miller lite (same thing?), both of which seem to taste the same to me.

I've been brining the salmon in kosher salt, water and brown sugar, which turned out incredible, but I was wondering if brining chicken would be worth the effort.

Thanks in advance.

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