Smokin-It User Forum!
Recipes => Poultry => Topic started by: NKoehler on April 18, 2022, 05:11:18 PM
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Hi all.
I smoked some chicken thighs Sunday afternoon and they turned out great!
I brined them in pickle juice and fresh ground pepper overnight. Then oiled and rubbed them with SPG. Smoked for two hours @250F with peach wood chips. Finally, I popped them into the broiler for five minutes to crisp up the skin.
I hope you all had a great day!
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Looks good. First time I have heard of a pickle juice brine.
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Those look good! I have heard that Chick-fil-a uses pickle juice. I'm gonna do some thighs soon, did you just use straight dill pickle juice from a jar? Also, how long did you smoke them?
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Yup, pickle juice straight from the jar. I did strain before dumping it into the bag. Smoked for two hours @250F.
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Sounds great Nick. I’ve pickle brine for number of other things, including fried chicken, but haven’t tried it with smoked. Might try that tonight! Thanks. 👍😋
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A restaurant in Seattle that had about 10 locations had lots of pickle juice to find a home for. One use was to brine cod for fish and chips. Who would have thunk?
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Hey Ken. If I was near Seattle, I would have grabbed some of that in a heartbeat. Olive brine is good too. Good stuff! 😋👍
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When I make potato salad I put the warm potatoes in dill pickle brine. They absorb the flavor and tang of the brine. Tip from Alton Brown.
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Good idea Charles. Pickle brine can used for a lot of things, 👍