No more chicken brines

BBQbutler

ive been brining for years with excellent results on all of my webers.  Did a spatchcock last Saturday ( no brine ).  It was tender but I wasn't impressed.  ( I had prepped it in the morning and golfed all day ).  I attributed the lack of flavor and juice to me trying cook fast after getting home late. 
Did 2 more birds today ( was almost gonna go back to the brine by didnt ). They turned out excellent.  Full of flavor, and juicier than any chicken that I had previously brined. Quite impressed.  Definitely a go to chicken.   One was rosemary and garlic and the other lemon pepper. ( I think I might have gotten a bad bird the week before as these were great --- different store )

tikigriller

This may not get a reply, but I will try....why did you decide to not Brine anymore?  I brinded a spatchcock last week, and it was WAY to salty.  Am planning to do a couple birds tomorrow and I am lost as to if I feel I should brine them, or just go without.  The brined chickens were the juiciest chicken I ever had, but it was the first one I have ever done on a pellet grill (just added the BGE to the mix), so I donl;t know if it was the grill or the brine.

dogoffo

I dry brine or inject with Butcher BBQ bird booster.  It's less mess and the results are great.

BBQbutler

tikigriller said:

This may not get a reply, but I will try....why did you decide to not Brine anymore?  I brinded a spatchcock last week, and it was WAY to salty.  Am planning to do a couple birds tomorrow and I am lost as to if I feel I should brine them, or just go without.  The brined chickens were the juiciest chicken I ever had, but it was the first one I have ever done on a pellet grill (just added the BGE to the mix), so I donl;t know if it was the grill or the brine.

I always use to brine.  Just decided to try the egg without the brine since everything is juicy.  I didn't need to add any flavor either.  Brine is an unneeded step with spatchcock unless u are trying to add flavor. 

tikigriller

BBQbutler said:

tikigriller said:

This may not get a reply, but I will try....why did you decide to not Brine anymore?  I brinded a spatchcock last week, and it was WAY to salty.  Am planning to do a couple birds tomorrow and I am lost as to if I feel I should brine them, or just go without.  The brined chickens were the juiciest chicken I ever had, but it was the first one I have ever done on a pellet grill (just added the BGE to the mix), so I donl;t know if it was the grill or the brine.

I always use to brine.  Just decided to try the egg without the brine since everything is juicy.  I didn't need to add any flavor either.  Brine is an unneeded step with spatchcock unless u are trying to add flavor. 

Thanks!  By the way, when I said I did not think this would get a reply, it was because the thread was so old, that it would get lost in the shuffle.

Your thread helped me out when I did my Chickens and I did NOT Brine them, and they came out perfectly juicy.  We chopped up the leftovers and put them into Chicken Enchiladas last night and it was awesome!  Without the Brine, I felt I could taste the smokiness much more, and that translated to great chicken and really great enchiladas!!

headed to Napa this weekend and I think I am going genuinely miss my Egg....I have a problem!!!  

Ladeback69

I like brining to add flavor.  I used to cook chicken without brining and it was juicily, but didn't have a lot of flavor even with putting a rub on it.  I like adding my rub of choice to the brine, it really makes it taste better to me.  It's a little more prep work, but not that big of deal.  If in a hurry I don't brine. 

55Kevy

I like to dry brine my chix overnight in the fridge, uncovered.  Breast always comes out tender and juicy and the skin crisps up nicely.

paqman

When I cook a whole chicken, it is always spatchcock style.  I've tried brined and not brined.  I prefer brined so when I have time, I do it.  It is still nice and juicy without the brine...

OhioEgger

I tend to agree that spatchcocked chicken doesn't need the brining, but after a number of experiments I finally concluded that drumsticks, wings, and thighs all benefit greatly from overnight brining. Just my experience, YMMV.

Engine6

BBQbutler said:

ive been brining for years with excellent results on all of my webers.  Did a spatchcock last Saturday ( no brine ).  It was tender but I wasn't impressed.  ( I had prepped it in the morning and golfed all day ).  I attributed the lack of flavor and juice to me trying cook fast after getting home late. 
Did 2 more birds today ( was almost gonna go back to the brine by didnt ). They turned out excellent.  Full of flavor, and juicier than any chicken that I had previously brined. Quite impressed.  Definitely a go to chicken.   One was rosemary and garlic and the other lemon pepper. ( I think I might have gotten a bad bird the week before as these were great --- different store )

What's your set up?

BBQbutler

Engine6 said:

BBQbutler said:

ive been brining for years with excellent results on all of my webers.  Did a spatchcock last Saturday ( no brine ).  It was tender but I wasn't impressed.  ( I had prepped it in the morning and golfed all day ).  I attributed the lack of flavor and juice to me trying cook fast after getting home late. 
Did 2 more birds today ( was almost gonna go back to the brine by didnt ). They turned out excellent.  Full of flavor, and juicier than any chicken that I had previously brined. Quite impressed.  Definitely a go to chicken.   One was rosemary and garlic and the other lemon pepper. ( I think I might have gotten a bad bird the week before as these were great --- different store )

What's your set up?

Woo-CI
exterder and a Weber charcoal grate. I need to order the D grate from CGS

Engine6

BBQbutler said:

Engine6 said:

BBQbutler said:

ive been brining for years with excellent results on all of my webers.  Did a spatchcock last Saturday ( no brine ).  It was tender but I wasn't impressed.  ( I had prepped it in the morning and golfed all day ).  I attributed the lack of flavor and juice to me trying cook fast after getting home late. 
Did 2 more birds today ( was almost gonna go back to the brine by didnt ). They turned out excellent.  Full of flavor, and juicier than any chicken that I had previously brined. Quite impressed.  Definitely a go to chicken.   One was rosemary and garlic and the other lemon pepper. ( I think I might have gotten a bad bird the week before as these were great --- different store )

What's your set up?

Woo-CI
exterder and a Weber charcoal grate. I need to order the D grate from CGS

What grid set up is that?

Engine6

Engine6 said:

BBQbutler said:

Engine6 said:

BBQbutler said:

ive been brining for years with excellent results on all of my webers.  Did a spatchcock last Saturday ( no brine ).  It was tender but I wasn't impressed.  ( I had prepped it in the morning and golfed all day ).  I attributed the lack of flavor and juice to me trying cook fast after getting home late. 
Did 2 more birds today ( was almost gonna go back to the brine by didnt ). They turned out excellent.  Full of flavor, and juicier than any chicken that I had previously brined. Quite impressed.  Definitely a go to chicken.   One was rosemary and garlic and the other lemon pepper. ( I think I might have gotten a bad bird the week before as these were great --- different store )

What's your set up?

Woo-CI
exterder and a Weber charcoal grate. I need to order the D grate from CGS

What grid set up is that?

never mind saw it. :-)

SaintJohnsEgger

I have the PS-Woo and will ask for the Extender for Christmas.