J
jmoney7269
Guest
In leu of the shakes honey brine thread, I got to thinkin. Hmmmm my 1/2 chick turn in at the last comp was a little on the dry side but great flavor. Could brining have fixed this problem? Can you marinade after the brine? My concern is that the marinade I use from Friday night to Sat morning right before they go on, has 1/4 cup rub in the bag with the marinade. Just didn't wanna end up with a Salt lick chicken. Sometimes my chicken is juicy as can be, sometimes not. I have never used just a traditional brine, always marinaded, so your opinions and findings will be well appreciated.