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Brining Chicken



  • Mark_B_GoodMark_B_Good Posts: 833

    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Mark_B_GoodMark_B_Good Posts: 833
    I love this recipe ...

    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • johnmitchelljohnmitchell Posts: 5,828
    Looks fantastic 
    Greensboro North Carolina
    When in doubt Accelerate....
  • Any more these days, I do an equilibrium brine, meaning I weigh the meat (and guestimate for bone weight; there's various numbers, but I use 60% of whole bird weight as the meat weight). Then I figure how much water it will take to submerge the piece(s), add that to the meat weight, and add 1% by weight of salt to the water. Ideal salt range for meat is 1-2% by weight, so the 1% addition of salt gets me to 1% or slightly above, leaving room for surface seasoning after brining.

    This means the water starts out with "excess" salt, which soaks into the meat while brining. There's no way to over-brine this way; you just need to chill the pot with meat/brine until the salt level stops dropping in the liquid.

    For small pieces like chicken wings, this takes ~4-6 hours. Larger/thicker pieces take longer, a whole bird I go overnight+. I got a salt-meter so I could get calibrated on the process. If in doubt, just wait longer, it won't over-brine or toughen-up.

    No sugar is added, it doesn't soak in to the meat like salt does; if you want some sugar, you can sprinkle it on after brining is done, because that's as deep it goes.

    Other than totally non-critical timing, this also means you don't need to rinse after brining, because the residual water left on the meat has exactly the right salt level, just pat it dry or shake it off so there's not a lot.

  • Mark_B_GoodMark_B_Good Posts: 833
    One thing I did was ... I save the brine after I pulled the birds out and distributed between those two pans, spooning out the chunky bits of garlic and peppercorns to spread even. Then we chopped up vegetables, and put them in the trays, and positioned them under the birds.

    Not only were the birds amazing ... but those veggies were SOOOO delicious!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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