Originally Posted by ColdFyre
thanks LM... and to all who replied. I think I let them brine too long. They were a bit salty but by far the most tender I've had.
I did an injection of some butter, Worcestershire, garlic powder, chicken stock and lemon juice. Gave a light coat of mayo and then cooked 320-340 indirect till they got to 160. Pulled and served after a few min.
These will be great cubed up and tossed in a salad too!
You brined, and then added garlic powder(sodium) and Worcestershire (sodium) and chicken stock (sodium) and the delicate flavor of chicken breast tasted salty?
A guy once told me in a moment of frustration
"Dude, you can lead a person to thought but you cannot make them think"
The journey continues.