Question on Buttermilk brine

[stickyfingers]

I hate buttermilk! But I do appreciate what it does in baking. I have seen a lot of people using it to brine chicken. My question is; does it make the chicken have a wang? Does it help with moisture? tenderness?

thanks!

 

[lemans]

Absolutely. It make chicken nice and tender will a little zip



Buttermilk Brine

1/2 Gallon buttermilk
1/4 cup kosher salt
1/4 cup rub
1/8 cup hot sauce
1/4 cup brown sugar
6 green onions chopped
5 cloves of garlic smashed
1/4 cup hot water

The wings and drummies will brine for 8 hours, rinse the wings, pat dry, then cover with rub. Smoking will be at 250 in a MES with hickory.

More pictures to follow when I start smoking.

 

[chef jimmyj]

Tenderness comes from the dairy component, flavor from the acid. Sub it milk and ACV and you will get the same result. Based on the above recipe, 1/2Gallon Milk and 1/2C ACV will get 'er done...JJ