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Dry brine chicken

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  • mad mike
    Club Member
    • Jul 2015
    • 79

    Dry brine chicken

    Do you salt under the skin or just all over the bird? Same ratio (1/2 teaspoon per pound) as beef?
  • CaptainMike
    Club Member
    • Nov 2015
    • 2472
    • The Great State of Jefferson
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    #2
    Hey there fellow Mike, I just sprinkle all over the outside with good results. 1/2 tsp per lb seems like a lot, I sprinkle about as much as I would if I were seasoning it to eat, and occasionally that's too much.

    Comment

    • grantgallagher
      Club Member
      • Feb 2018
      • 993
      • NJ

      #3
      ^^ this. salt will penetrate the skin. perfect if you can do it the night before...

      Any kind of herb based (simon and garfunkel) you want to get under the skin imo

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7197

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        #4
        Actually I’m going to disagree, salt will certainly help cure poultry skin but it doesn’t allow good penetration. It’s better if you get salt under the skin as much as possible for good meat penetration.

        Personally that’s why I still wet brine poultry, I feel it does a much better job then dry.

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          I'm with Troutman on this one. We brining works way better for poultry.

        • Frozen Smoke
          Frozen Smoke commented
          Editing a comment
          Same here. I wet brine all poultry as well as pork chops or loins, Pork butts I do not wet brine.
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9738
        • East Texas
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        #5
        I like to get under the skin of the breasts due to thickness. Even if I am going a couple days.

        Comment

        • smokenoob
          Club Member
          • Dec 2017
          • 1028
          • Gulf Breeze, Florida

          #6
          I’m not touchin’ this one.....

          Comment

          • Stevo
            Club Member
            • Jul 2016
            • 484
            • Georgetown, TX
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            #7
            I salt with 1/2tsp kosher per lb. I do salt under the skin and on top. Just because I wanna. I also later do the salt-free rub both under and on top of the skin...

            Comment

            • shify
              Club Member
              • Jun 2017
              • 453
              • Westchester County, NY

              #8
              Get as much as you can under the skin and then put more on top of skin. I don’t measure, just eyeball it and use as much as I normally would if I was cooking right away

              Comment

              • CaptainMike
                Club Member
                • Nov 2015
                • 2472
                • The Great State of Jefferson
                • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                  Old school big'ol Traeger w/Pro controller (Big Tex)
                  2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                  20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                  20 x 30 Santa Maria grill (Maria, duh)
                  Bradley cabinet smoker (Pepper Gomez)
                  36" Blackstone griddle (The Black Beauty)
                  Fireboard
                  Thermoworks Smoke and Thermapen.

                #9
                And there you have it! Ask 4 lawyers the same question and you will get 5 or 6 different opinions.
                Last edited by CaptainMike; June 25, 2018, 09:21 AM.

                Comment

                • CaptainMike
                  Club Member
                  • Nov 2015
                  • 2472
                  • The Great State of Jefferson
                  • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                    Old school big'ol Traeger w/Pro controller (Big Tex)
                    2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                    20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                    20 x 30 Santa Maria grill (Maria, duh)
                    Bradley cabinet smoker (Pepper Gomez)
                    36" Blackstone griddle (The Black Beauty)
                    Fireboard
                    Thermoworks Smoke and Thermapen.

                  #10
                  For my own personal interest I think I'll do a side-by-side comparison of the 3 main ways mentioned here to brine chicken.

                  Comment

                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3262
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
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                      Eric Cowperthwaite aka ecowper

                    #11
                    I like to rub salt on the breasts, under the skin and then salt the bird on the skin for the rest of it. Plus salt on the cavity of the bird (which I spatchcock) .... this results, in my experience, in a great dry brine and very well dessicated skin .... if you want it seriously crispy, which I do.

                    Comment

                    • jecucolo
                      Club Member
                      • Nov 2015
                      • 1246
                      • Schertz Texas
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                      #12
                      I use PBC AP rub. I put it on both the skin and the flesh. I believe read somewhere on AR that the salt does penetrate the skin.

                      Comment


                      • EdF
                        EdF commented
                        Editing a comment
                        As far as I know, it does.
                    • mad mike
                      Club Member
                      • Jul 2015
                      • 79

                      #13
                      Thanks guys.

                      Comment

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