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Author Topic: dry brining vs wet brining for poultry  (Read 624 times)

jd

  • WKC Brave
  • Posts: 201
dry brining vs wet brining for poultry
« on: April 18, 2017, 09:15:17 AM »
what are your thoughts. thanks
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Foster Dahlet

  • WKC Brave
  • Posts: 401
Re: dry brining vs wet brining for poultry
« Reply #1 on: April 18, 2017, 09:45:05 AM »
I have had lots of success wet brining....tried dry brining once and it was not as good for me....apparently a lot more time is needed to dry brine, which is where I went wrong.  Factor in the extra time if you haven't done it before. 
I like my Kettles like my coffee....strong and black.

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toolhead

  • WKC Ranger
  • Posts: 1270
Re: dry brining vs wet brining for poultry
« Reply #2 on: April 18, 2017, 09:50:04 AM »
dry brine..
not sure about chicken..but for pickling some vegetables.. dry brining is faster and requires a lot less salt..

anytime wet brining was tried for pickling vegetables.. it never salted correctly..
Grills

Darko

  • WKC Performer
  • Posts: 2756
Re: dry brining vs wet brining for poultry
« Reply #3 on: April 18, 2017, 10:07:48 AM »
For poultry, wet brine. It's pretty much fool proof, and it's difficult to over do it.

soobaerodude

  • Smokey Joe
  • Posts: 38

iCARRY

  • WKC Ranger
  • Posts: 911
Re: dry brining vs wet brining for poultry
« Reply #5 on: April 18, 2017, 11:05:22 AM »
I always wet brine my poultry.


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Filibuster

  • WKC Brave
  • Posts: 198
Re: dry brining vs wet brining for poultry
« Reply #6 on: April 18, 2017, 12:57:08 PM »
   Dry brine with injection A#1.

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WSM's: 22.5" AD, 18.5" EE Jumbo Joe: AT, Weber Chill
22.5" Kettles : DD OTS blk, AA OTG blue, '75 Gardner, F&P OTS reds, N red mist Mastertouch, AD&AU C&B Performers

HoosierKettle

  • WKC Performer
  • Posts: 2120
dry brining vs wet brining for poultry
« Reply #7 on: April 18, 2017, 01:21:17 PM »
Does anyone inject then rotisserie?  I was thinking about doing that but wasn't sure if it would all run out as it spun


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iCARRY

  • WKC Ranger
  • Posts: 911
Re: dry brining vs wet brining for poultry
« Reply #8 on: April 18, 2017, 02:16:26 PM »
Does anyone inject then rotisserie?  I was thinking about doing that but wasn't sure if it would all run out as it spun


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Always inject a chicken that I rotisserie. Usually use creole butter.


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dazzo

  • WKC Ranger
  • Posts: 1879
Re: dry brining vs wet brining for poultry
« Reply #9 on: April 18, 2017, 02:20:09 PM »
I don't brine, I'm too impatient. I inject a mixture of butter,  Bells seasoning  and seasoned salt. Left over goes under the skin. Comes out great.


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Dude, relax your chicken.


HoosierKettle

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Re: dry brining vs wet brining for poultry
« Reply #10 on: April 18, 2017, 02:59:17 PM »
I'm afraid to try brine or inject. The turkey I did Sunday was so good I couldn't believe it and I didn't do anything but oil and season and placed a piece of apple and hickory on the coals. I would like to try a Cajun injection.  Rotisserie solved the dark meat blues for me.  Legs and thighs were well done and great while breast was juicy. Turkey wings were the best part.


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toolhead

  • WKC Ranger
  • Posts: 1270
Re: dry brining vs wet brining for poultry
« Reply #11 on: April 18, 2017, 03:10:43 PM »
no injections..just salt .. season etc..
Grills

Groovinn

  • Smokey Joe
  • Posts: 26
Re: dry brining vs wet brining for poultry
« Reply #12 on: April 18, 2017, 04:18:26 PM »
I use the vacuum sealer for marinading. Can get 4 hours of fridge time in about 30 minutes vacuum time. I guess it might be the same for brining.

kettlebb

  • WKC Performer
  • Posts: 2688
Re: dry brining vs wet brining for poultry
« Reply #13 on: April 18, 2017, 04:31:58 PM »
No injecting, brining, marinades or anything. Yard birds get spatchcocked, seasoned, and put on indirect with the vents wide open. We haven't had dry chicken, ever. I'd only consider a brine if it was wild game.


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jd

  • WKC Brave
  • Posts: 201
Re: dry brining vs wet brining for poultry
« Reply #14 on: April 19, 2017, 03:38:28 PM »
Just wanted to say thanks for everyone's thoughts appreciate it.
22.5 Copper kettle
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