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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-25-2004, 03:56 PM   #1
Lives in Spirit
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Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Default 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.
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Old 10-25-2004, 07:22 PM   #2
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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..
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Old 10-25-2004, 07:43 PM   #3
somebody shut me the fark up.
Solidkick's Avatar
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!!
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Old 10-25-2004, 07:56 PM   #4
somebody shut me the fark up.
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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.

The death of "willkat98"

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle
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Old 10-25-2004, 08:01 PM   #5
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Join Date: 07-07-04
Location: Federal Way WA


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.
Ole Hickory EL/EDx
couple of Ranch kettles
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Old 10-25-2004, 09:31 PM   #6
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Join Date: 02-17-04
Location: Wherever there's Sweet Blue

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