Author Topic: No Brining or injection for thighs?  (Read 274 times)

Kat@theCoast

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No Brining or injection for thighs?
« on: September 27, 2020, 12:15:39 PM »
I did my first chicken with no brine - just an injection of butter and stock, no rub, and it was fabulous.

I plan to do chicken thighs today - I am thinking they might be moist enough on their own that they would not even need the injection.

Does anyone do their thighs au naturale?

Kat
Coastal NC
eager to learn!

Lonzinomaker

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Re: No Brining or injection for thighs?
« Reply #1 on: September 27, 2020, 01:53:06 PM »
I always brine chicken, small pieces only need 1-2 hours. I also prefer a dry brine over wet.
Dave
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barelfly

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Re: No Brining or injection for thighs?
« Reply #2 on: September 27, 2020, 09:24:48 PM »
I try to dry brine everything I smoke/grill. Even if itís for just a few hours. Helps quite a bit in my experience. Just have to watch the salt content in the rub that you use.

As for injecting - I have never injected so I canít help there.
Jeremy in NM
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Kat@theCoast

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Re: No Brining or injection for thighs?
« Reply #3 on: October 02, 2020, 11:52:04 AM »
I did my thighs completely plain - right out of the grocery package.

They were really great. I did a lot of then, and used the extras not eaten at the first meal to make smoked chicken salad...wow.

I think I could add a chapter to the "Lazy Q" book - the really seriously lazy version, lol.  I understand that brining and rubs may be necessities to a lot of you, but...to be honest, as much as we loved and ate...I am not sure I need to like the smoked food any better than I already do!
Kat
Coastal NC
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es1025

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Re: No Brining or injection for thighs?
« Reply #4 on: October 19, 2020, 07:24:29 PM »
I always brine poultry. 1 hour per lb.
Ed from Northern NJ
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Lonzinomaker

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Re: No Brining or injection for thighs?
« Reply #5 on: October 20, 2020, 10:40:25 AM »
It sounds like you need to do an experiment to verify your findings. Suggest another big batch of chicken. Brine only 1/2 of the batch.  Then smoke side by side at the same time.
Let us know what your findings are (with pictures of the smoke of course).
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
MES 30 w/mailbox mod is backup and for cheese smoking.
Green Mountain Davy Crockett Pellet Grill/Smoker
Spokane, WA

Norwester

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Re: No Brining or injection for thighs?
« Reply #6 on: October 20, 2020, 02:24:26 PM »
I'd try what Dave suggested and do a batch either way to see which you like better. You might be surprised. Or not.
Speaking just for myself I brine all poultry and inject whole birds just to moisturize the white meat. I'd brine skin on
bone in thighs but not inject as there's plenty of collagen in dark meat and it really doesn't need any help.
Jeff from central Oregon

smokeasaurus

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Re: No Brining or injection for thighs?
« Reply #7 on: October 21, 2020, 10:16:43 AM »
I am a big fan of Cajun Injectors creole butter and or Tony Cacheres creole butter for chicken.
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