View Single Post
Old 05-20-2010, 08:35 AM   #37
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by Sledneck View Post
For those that brine chicken thighs for competitions:
1. what ratio do you use?

2. How long do you brine?

3. Do you marinate after brining?

4. How far ahead do you brine?

Sled, this thigh was de-boned, and the skin was removed and scraped of fat. I also removed most of the big pieces of fat on the meat itself. I brined it using a ratio of 6 ounces of salt/gallon for 2-1/2 hours. (The brine did have some brown sugar added). Then I rinsed it, lightly seasoned it, put the skin back on, and let them rest in the fridge for 3 hours. This one was one of my cupcake pan test thighs, so in addition to the brining, that may have contributed to the moistness. These were 175° when removed from the cooker.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote