Originally Posted by jonboy
Is 4 hours the max time that chicken can be soaked?
I have heard longer than that and it leads to rubber chicken.
Do you recommend trimming your chicken before or after the soak?
Four hours is what the package recommends, but in competition I usually brine for six hours. However, my competition brine is on the light side, meaning that it has less salt and more sugar than the typical 1:1 ratio.
I always trim first, brine, pat dry and add a light coat of my sweet rub before cooking.
I hope this helps,