Plowboy
somebody shut me the fark up.
- Joined
- Oct 9, 2006
- Location
- Blue Springs, MO
I know a lot of comp teams are brining chicken. I've only done it a couple of times, so I thought some off season practice and experimentation was in order.
I split a package of Tyson chicken thighs from Sam's Club. Trimmed each thigh the same way I would in competition. Brine and marinade time was 2 hours. Each batch was rinsed and weighed to see how much moisture was taken on during the process.
Brine
1 gal water
3/4 C table salt
1 C white sugar
Marinade
A-1 Jerk
Brined Chicken
Starting weight: 2lbs 4.5 ozs
Post brine weight: 2lbs 8.5 ozs
Increase: 11%
Marinated Chicken
Starting weight: 1lbs 10.5 ozs
Post brine weight: 1lbs 12.5 ozs
Increase: 7.5%
The brine retained 47% more moisture after 2 hours than the marinade.
A great resource on brining from Russ Garrett, the Smokin Okie.
I split a package of Tyson chicken thighs from Sam's Club. Trimmed each thigh the same way I would in competition. Brine and marinade time was 2 hours. Each batch was rinsed and weighed to see how much moisture was taken on during the process.
Brine
1 gal water
3/4 C table salt
1 C white sugar
Marinade
A-1 Jerk
Brined Chicken
Starting weight: 2lbs 4.5 ozs
Post brine weight: 2lbs 8.5 ozs
Increase: 11%
Marinated Chicken
Starting weight: 1lbs 10.5 ozs
Post brine weight: 1lbs 12.5 ozs
Increase: 7.5%
The brine retained 47% more moisture after 2 hours than the marinade.
A great resource on brining from Russ Garrett, the Smokin Okie.