We have also extended that to chicken and other fowl.
Is it worth the effort to brine half the chicken& marinade half on your next CS cook and let the consumers do a taste test,I think so.
I've been amazed lately that some of my marinated yardbirds turn out more moist than brined.
I was also puzzled when helping one of the premier contest cookers,that his non- marinade
dark meat turned out more moist than the ones in a marinade.
If you do chicken in a cookoff,the whole world-KCBS and MIM are presenting Jumpin' Jim's marinated chicken thighs and that is all the judges are considering.
Even with the discussion of whether we should have sweet or spicey,the same technique seems to be dominating the cookoffs ;no matter what region of the country.
Considering the CS will produce as moist a chicken as any pit out there,should we even consider brining?
I keep reading the experts and mine doesn't always turn out the same.
Am I doing something wrong?
Maybe we should get back to higher temperatures?
This would be a great place for drbbq,
Jim Minion,Stogie,and anyone else on the circuit to give an opinion.
We have a lot of fine cooks in the CS nation and maybe some personal experiences would help the rest of us.
Just something to consider while I'm cooking butts all weekend.
![Big Grin](/static/images/graemlins/icon_biggrin.gif)