Chicken - brine or rub?

hoverlover · BBQ Fan Joined: 27 Jan 2008 Posts: 156

I'm going to smoke some chicken this weekend. My first question is should I brine the chicken or just apply a rub? I want the chicken to be really moist, so I am leaning towards brining it. I've heard that brining keeps the chicken very moist. If it is easy enough to keep it moist without brining I can do that instead. Also, I was thinking of quartering the chicken before smoking. Is it better to smoke it whole, or does this matter as far as keeping it moist? Any direction as far as how long, what temp, etc would be helpful also. Is it just the standard 225-250 temp range?

BubbaRib · Newbie Joined: 08 Oct 2005 Posts: 70 Location: Ohio

I would opt for both... I haven't tried smoking them yet, but do them in the oven. Very tasty and moist yardbird....

I would think cranking the heat up to 325-350 the last little bit to crispen the skin would help.

Here's my oven method of Beer Butt Chicks...

http://www.thesmokering.com/forum/viewtopic.php?t=4109&highlight=

pafisher · BBQ Pro Joined: 08 Jan 2008 Posts: 535 Location: Pa.

i smoke half chickens every day at work . i never brine ,, just rub ,and cook until it reaches 170 degrees in the thigh its always very moist .
try brining some and some without .. see what you like better .

OKBBQEA · Posted: Mar 16 2008 Post subject:

I've done chicken, and turkey, both ways and the brined has always turned out better for me.

I always use a rub regardless of whether I brine or not.
_________________
I only believe in two basic food groups... Chili & BBQ
- - - - - - - - -
Brinkmann Duel Zone Pro Charcoal Grill
14.5" Weber Smokey Mountain
18.5" Weber Smokey Mountain x2
22.5" Weber Smokey Mountain
R&O Smokers Fat Girl
Ludicrous Speed Red Thermapen