Should you brine chicken before smoking it?

If you haven’t already, try a brine before you smoke that chicken. Brine is, simply, a salt and water solution used to enhance texture, flavor, and moisture. Brining is best for poultry and fish since these meats contain very little fat which in make meats richer and juicier.

Does brining chicken make a difference?

A brine adds flavor and keeps the meat tender and juicy. You can brine whole chickens or broken-down birds; those pan-roasted thighs would surely benefit from it. All it takes is a little planning (you’ll need to devote at least a couple of hours to the process, but it’s happily hands-off).

Can you smoke a whole chicken without brining first?

It’s definitely not a requirement to brine the chicken before you smoke it. However, it can make a pretty big difference in the final result of a super juicy and flavorful bird. If you are in a time crunch, you can skip the brine step and add more salt to your dry spice rub.

What temp should I smoke a whole chicken?

Whole Chicken:

Smoker temperature – 250°F.
Smoking time – 30 to 45 minutes/pound.
Finished temperature – 165°F.

Do you need sugar in a brine?

How does brining work? In most cases, we add sugar to the brine. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin. We usually list both kosher and regular table salt in recipes that call for brining.

Can I brine chicken too long?

Dry brines can be as short as a few hours, but ideally at least 12 hours and up to 3 days. The longer you brine, the stronger the seasoning, the more robust the flavor, and more tender and juicy the meat will become. For chicken breasts, brine up to 4 to 6 hours max. Any longer and it will become too salty.

How do you keep chicken from getting rubbery when smoking?

How to Avoid Rubbery Skin on Smoked Chicken

Don’t cook the chicken at low temperatures, keep the temperature above 275°F.
Don’t add any moisture by basting.
Don’t wet brine, dry brine instead.
Don’t wrap the bird in foil because this will create steam.
Don’t sit the chicken in a pan.