Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brined Chicken

edited 12:34PM in EggHead Forum
Brined for 24hrs. in a 1/2 cup kosher salt 1/3 cup brown sugar 1 tpsblack peppercorns and one bay leaf with 1 and1/2 Ots.water all in a zip lock bag. Then Qed indirectly with drip pan on the plate setter and the chicken on a verticle roster.Holding 250 degrees for 5 hours.


  • JimboJimbo Posts: 44
    Tim H.,[p]What is the meat texture/moistness after that long a smoke? Did you throw away the skin, or was it edible? Did you go right from the brine onto the BGE or did you do that "rinse and pat dry" thing first?[p]I will be brining a turkey in a few weeks and would like your thoughts.[p]Thanks,[p]Jimbo
  • Jimbo,the texture is firm ,meat very moist--- even better the next day. Yes rinsed and patted dry then a light coat of olive oil ---picture perfect.

  • JimboJimbo Posts: 44
    Tim H.,[p]When having it the next day, do you re-warm it for serving or do you eat it cold?[p]Jimbo

  • Jimbo,Cold seems that the meat has even more of the hickory taste when eaten cold. Also makes some awsome sandwiches.ENJOY!

Sign In or Register to comment.
Click here for Forum Use Guidelines.