Brined Chicken Breasts

kcquer · 10-25-2004, 03:56 PM

Finally took time to get in a little chicken practice this weekend. Practice round was an awesome success. Juicier chicken than I've ever made by any method including frying!

Brine was simple, 2qts water, 6 tbsp ea- Kosher salt (use 3 of table salt if you don't have kosher on hand) and brown sugar. I added 1Tbsp ea- garlic powder and onion powder for flavor (I'll be experimenting further with the flavors). Brined for 1 hour and 5-10 mins. Patted dry and used Tony C's for a rub.

Cooking technique was provided by Jim Minion. Thanks Jim, worked like a dream, even where I screwed up.

Cooked @ 250-275 with cherry and sasafrass. Jim suggested pulling @ 157 and not allowing to exceed 165. Well... I got distracted by friends dropping by and didn't get back to my chicken until they were well past that. The 5 split breasts I had ranged from 170-185 internal when I got them out. Even the donest one was very juicy and flavorful. Best chicken I ever made.
If you haven't brined a boobie, ya gotta try this.

Jim thanks again and please feel free to elaborate on the instructions.

BBQchef33 · 10-25-2004, 07:22 PM

Three word.

Brining Is Better! Unless i didnt plan ahead... I always brine birds... parts, breasts or whole. Learned early on that brining will always produce a better product. For anyone interested.... here is a post that gives the scientific reasoning behind brining. Osmosis, expansion of cells, higher salinity outside than inside cause the meat to draw in the moisture.. all that boring stuff, but if you ointerested in the science behind it, here it is..
http://www.bandera-brethren.com/modu...yes&id_cat=2#5

Solidkick · 10-25-2004, 07:43 PM

Excellent info KC!!! I wouldn't mind this getting added to the Roadmap!
Make it easier to find next spring come competition time.
Thanks KC!! Thanks JM!!

Bill-Chicago · 10-25-2004, 07:56 PM

No brine

Tony C's Jalepeno Butter injection marinade.

Try it

You'll like it.

jminion · 10-25-2004, 08:01 PM

KC

Brinning adds protection and flavor two good conditions. One thing to consider before you brine, that the chicken is NOT solution added. Solution added birds are not a good choice cause I want to decide what's added.

The fact that something happens during the cook and you got these results says a lot about the science.

kcquer · 10-25-2004, 09:31 PM

http://www.cookshack.com/barbeque_gu...Brining101.htm

This may be the same info as Phil linked to, but it's good basics on brines and brining anyway.

10-25-2004, 03:56 PM	#1
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	Brined Chicken Breasts Finally took time to get in a little chicken practice this weekend. Practice round was an awesome success. Juicier chicken than I've ever made by any method including frying! Brine was simple, 2qts water, 6 tbsp ea- Kosher salt (use 3 of table salt if you don't have kosher on hand) and brown sugar. I added 1Tbsp ea- garlic powder and onion powder for flavor (I'll be experimenting further with the flavors). Brined for 1 hour and 5-10 mins. Patted dry and used Tony C's for a rub. Cooking technique was provided by Jim Minion. Thanks Jim, worked like a dream, even where I screwed up. Cooked @ 250-275 with cherry and sasafrass. Jim suggested pulling @ 157 and not allowing to exceed 165. Well... I got distracted by friends dropping by and didn't get back to my chicken until they were well past that. The 5 split breasts I had ranged from 170-185 internal when I got them out. Even the donest one was very juicy and flavorful. Best chicken I ever made. If you haven't brined a boobie, ya gotta try this. Jim thanks again and please feel free to elaborate on the instructions. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

10-25-2004, 07:22 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Three word. Brining Is Better! Unless i didnt plan ahead... I always brine birds... parts, breasts or whole. Learned early on that brining will always produce a better product. For anyone interested.... here is a post that gives the scientific reasoning behind brining. Osmosis, expansion of cells, higher salinity outside than inside cause the meat to draw in the moisture.. all that boring stuff, but if you ointerested in the science behind it, here it is.. http://www.bandera-brethren.com/modu...yes&id_cat=2#5 __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-25-2004, 07:43 PM	#3
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	Excellent info KC!!! I wouldn't mind this getting added to the Roadmap! Make it easier to find next spring come competition time. Thanks KC!! Thanks JM!! __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

10-25-2004, 07:56 PM	#4
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	No brine Tony C's Jalepeno Butter injection marinade. Try it You'll like it. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-25-2004, 09:31 PM	#6
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	http://www.cookshack.com/barbeque_gu...Brining101.htm This may be the same info as Phil linked to, but it's good basics on brines and brining anyway. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

10-25-2004, 08:01 PM	#5
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA	KC Brinning adds protection and flavor two good conditions. One thing to consider before you brine, that the chicken is NOT solution added. Solution added birds are not a good choice cause I want to decide what's added. The fact that something happens during the cook and you got these results says a lot about the science. __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

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