a longer brine anyone?

[in. pred]

i usually brine chicken over night in a seasonings, salt, sugar brine i cook up. this time i brined it in a tender quick and seasonings mix. cooked up sugar 8c water pile of rosemary, onion, garlic, pepper, sage, old bay, cyanine. after cooking up the brine, i added 1/2c TQ. put all parts in a bag and poured in some brine(i saved 2 cups for a pork loin). then in the fridge for next days supper. so i thought. the wife brought home some dinner the next night. so it sat another 24 hr in the brine. i pulled it out of the brine and layed it in the sink to drain off. i didnt rinse it because the brine was so weak( imo) im glad i didnt! i tossed on some onion powder before i tossed it on the grill. grilled up as normal but wow the flavor blast! some of the best yard bird ive ever produced. i even took the temp a lil farther than i wanted on accident. i think the breast made it to 178 when i caught it. oops dryed it out. nope! they were super juicy inside. they shoulda been ruined at that temp. i guess the 2 day brine mite become a standard here!

anyone else normally do two day brines on chicken parts? i was always under impression chicken took brine easy. it didnt need that long of a soak. the extra time in the brine took my seasonings all the way to the bone. all the meat was infused with the brine. i was truly impressed with the results. next time its getting dried n fried. that has to be off the hook good! lol

 

[BrianGSDTexoma]

I do 2 to 3 days using pops low salt curing brine and take dark meat to around 190. Super juicy and tender. Dont do white meat very often though.