Rotisserie. To brine or not to brine?

Bluebyyou · Feb 23, 2015

I feel a little silly asking it as it may be as easy as a point of personal preference. However, there may be some cool Alton Brown-type scientific explanation that may be out there. :crazy: Anyway. Buying a Weber rotisserie for my Weber kettle. Probably do a couple of whole chickens first. I usually brine my chicken when I smoke them normally but i keep reading that the rotisserie turns out some real juicy stuff. So, what say you? Does it make a difference? Thanks.

code3rrt · Feb 23, 2015

Well, for your first cook, I would suggest brine one and not the other, find out which you like best:idea:!

Have fun with it. Let your family do a blind taste test, and see which one wins.

KC

Ol'Joe · Feb 23, 2015

Either way, it'll be good, I got that Weber rotis and it is great, just don't get too much heat in the kettle.

Wickedcajun · Feb 23, 2015

As you said... Personal prefrence... As Code 3 said... Try both ways to find your prefrence... Imho , brine if you have the time...

markdtn · Feb 23, 2015

I got one for Christmas. So far I say brine, it's worth it. I have to say that I didn't on the first one and it was pretty juicy, but the next few where I did brine seemed even better.

Ron_L · Feb 23, 2015

Unless I am stuck buying enhanced birds, I always brine. I'll take any additional moisture I can get :-D

OpelGTMan · Feb 24, 2015

I love to brine my bird and then I inject it with a little cajun butter before I put it on the rotisserie.

BaronVonOttomatic · Feb 24, 2015

I've got the rotisserie kit for my kettle and would advise that you get a second set of rotisserie forks and secure each chicken to the spit individually vs. butting them together and trying to secure with just one set of forks. Truss them up with twine also.

Brining is always a plus with poultry.

STLBBQer · Feb 24, 2015

I dry brine, but not wet brine. Weber Rotisserie is awesome, love mine. Rib roast is a thing of beauty on one.

Titch · Feb 25, 2015

We love our Weber roti kit.
I prefer the Chook not brined as I reckon the skin is crisper.
mind you the brined Chook is pretty awesome as well.
We tend to cook ours hot and fast, The brine does hold in the moisture

Bluebyyou · Feb 25, 2015

Thanks for the feedback everyone. Cant wait to receive it and try out what seem to be many options. Thanks!

BKish25 · Feb 25, 2015

Personally, I prefer brining as it enhances the meat flavors and helps keep it moist.

Bluebyyou · Mar 4, 2015

And here it is!!! :clap2::whoo::biggrin: along with some brick for a homemade Smokanator.

I suspect i will throwing a couple of birds on there this weekend.

Rotisserie. To brine or not to brine?

Bluebyyou

Knows what a fatty is.

code3rrt

Babbling Farker

Ol'Joe

is one Smokin' Farker

Wickedcajun

is Blowin Smoke!

markdtn

is one Smokin' Farker

Ron_L

Administrator

OpelGTMan

Knows what a fatty is.

BaronVonOttomatic

Knows what a fatty is.

STLBBQer

is one Smokin' Farker

Titch

somebody shut me the fark up.

Bluebyyou

Knows what a fatty is.

BKish25

Full Fledged Farker

Bluebyyou

Knows what a fatty is.

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