Originally Posted by Sledneck
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.
KCBS - CBJ
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