I made up a gallon of brine for my first attempt at BB bacon and realized that I probably could have done with 1/2 gallon so I poured some into a gallon ziplock bad and tossed 2 chicken breasts in it overnight. Today I threw them on the Big Green Egg indirect set the Guru at 400º with some apple chunks and 35 minutes later they were at 160º.
I let them rest for 5-10 minutes and they at 168º.
They were super moist and tender, a slightly sweet taste and a hint of molasses. They were not too salty I would say just right (I normally add salt to my chicken at the table).
I just put some boneless skinless breasts in the brine but will take them out tonight and grill them up tomorrow.
I hope the BBB turns out this good.
1/2 gallon (2 quarts) water
1/2 gallon (2 quarts) apple juice
1 cup kosher salt
1 cup brown sugar
4 oz pure maple syrup
5 oz molasses
36 grams (1.26 oz) pink #1 curing salt
11 hours in the brine.