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BBB Brined Breasts with Q-View

post #1 of 4
Thread Starter 

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.

 

The Brine:

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.

2481645760101759406S600x600Q85.jpg

 

Rubbed

2742770430101759406S600x600Q85.jpg

 

165º done.

2167306650101759406S600x600Q85.jpg

 

Juicy

2215094690101759406S600x600Q85.jpg

 

 

 

post #2 of 4

Looks absolutely delicious!  Try a turkey next time, you'll be amazed what it will taste like.. a delicasy!  I've done as big as a 28 lb. one!

 

http://www.smokingmeatforums.com/t/116635/graduation

post #3 of 4

Brining makes such a big difference in poultry.  Never thought about using molasses in it.  Great idea thanks for sharing the recipe.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

Looks absolutely delicious!  Try a turkey next time, you'll be amazed what it will taste like.. a delicasy!  I've done as big as a 28 lb. one!

 

http://www.smokingmeatforums.com/t/116635/graduation

Them birds looks fantastic. 

I have one in the freezer as we speak. I have done them on the pellet grill, La Caja China, and cookshack electric but never on the egg (yet).

 

 

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