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Brining time question

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  • Reds Fan 5
    Charter Member
    • Sep 2014
    • 268
    • Western Springs, IL
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      Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
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    Brining time question

    Happy Thanksgiving, Pitmasters! Smoking an 8lb turkey breast. I don't have an injector so using a Kenji wet brine/herbed butter rub recipe. He calls for brining up to 12 hours. It will be 15 hours between starting the brine and cooking. Ok to leave it in the brine for an additional three hours or best to remove from brine and keep breast in the refrigerator?

    Simple water, sugar, salt brine (breast was not pre salted/injected). Smoking on Weber 26" with KBB, drip/gravy pan, and apple wood.
  • tRidiot
    Club Member
    • Dec 2015
    • 681
    • NE OK
    • Traeger BBQ124
      Yoder YS480
      Chargriller Duo gas/charcoal side-by side

    #2
    Everything I've read is NOT to let it brine too long or it gets mushy.

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3207
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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      #3
      I've brined up to three days without an issue, other than it starts taking on a "cured" flavor. A few hours won't matter.

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 5264
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
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          Erik S.

        #4
        If yoU have the time take it out and rest it in the fridge to dry out some before you put it on the que. I prefer a brined turkey and always give it at least 8hours to drip dry so if you have a couple of hours to spare I would do that or you end up with a seriously moist chamber.

        i have found that my brined birds cook faster as well. Maybe a myth? IMHO it sure seems that way to me and I cook a lot of birds. So delicious. I'm getting envious of your bird...

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7197

          • OUTDOOR COOKERS

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          #5
          I just went about 14 hours for my whole bird. I don’t believe it to be a problem based on past experience

          Comment

          • daveyd
            Club Member
            • Aug 2015
            • 30

            #6
            I have a 5 lb chuck roast in a mirepoix in the fridge. how long can I keep it before I cook it?

            Comment

            • Huskee
              Pit Boss
              • May 2014
              • 15002
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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                About me
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              #7
              Originally posted by daveyd View Post
              I have a 5 lb chuck roast in a mirepoix in the fridge. how long can I keep it before I cook it?
              I'd suggest only as long as the use-by date on the package was. Maybe an extra day.

              Comment

              • daveyd
                Club Member
                • Aug 2015
                • 30

                #8
                will the meat get mushy if it sits more than 2 days?

                Comment

                • daveyd
                  Club Member
                  • Aug 2015
                  • 30

                  #9
                  damned winter weather! pellets are mushy and won't burn. Delayed until I get the firebox cleaned out.

                  Comment

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