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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-28-2013, 09:10 PM   #1
hedge
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Default chicken thighs

do you brine, inject or both?

The reason I'm asking is that I'm doing a cook in a month where the meat is supplied, so a long brine or marinade time does not apply. I believe we have 7 hours for chicken and ribs.
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Unread 07-28-2013, 09:15 PM   #2
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Chicken pieces like thighs only need an hour or two in a brine.
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Unread 07-28-2013, 09:22 PM   #3
hedge
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Quote:
Originally Posted by Ron_L View Post
Chicken pieces like thighs only need an hour or two in a brine.
that's good to know!

Sorry if this is a noobish question.
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Unread 07-28-2013, 11:09 PM   #4
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Might want to find out if the meat is "treated with 10% solution" or something of that nature. If you brine those, they run the risk of being too salty if you go your normal brine time. Good luck.
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Unread 07-29-2013, 01:52 AM   #5
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I think brining is more important than injecting. I do parts for 1 hour, maybe 1.5 hours. Whole chickens or turkeys, 1 hour/pound. If you still want to inject, its not wrong.
good luck
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Unread 07-29-2013, 06:23 AM   #6
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Neither.
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Unread 07-29-2013, 07:39 AM   #7
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I don't complete, so take this for what it's worth.
Lately I have been brining, and removing the skin and scraping it down to remove as much fat as I can then reattaching the skin. We like it a lot more.
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Unread 07-29-2013, 11:21 AM   #8
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I brine my chicken. Thighs I do for 2 hrs and rince and dry off and then let them sit fos a couple hrs before cooking They are really good. I use thirdeyes brine recipe buit I did decrease the salt to sugar ratio. I also add a little old bay seasoning Cooked my best chicken ever according to my wife last night
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Unread 07-29-2013, 01:35 PM   #9
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I inject, but do not brine competition chicken.

Cooking @ home or for catering gigs, I brine, but do not inject.
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Unread 07-29-2013, 01:49 PM   #10
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order yourself some oakridge game changer. you won't be disappointed.
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Unread 07-29-2013, 03:22 PM   #11
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bros helping bros. thanks guys.
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Unread 07-29-2013, 04:06 PM   #12
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We inject....
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Unread 07-29-2013, 04:11 PM   #13
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Some folks brine or marinate, others just use rub. I prefer the latter. In a smoker, your chicken will be cooked after only two hours at 275. You have plenty of time.
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