Russ,
I've been practicing brining since the FE/Cookshack course in December. I'm NOT a good chicken cook. In the last two years, I've had two top 10 chicken calls out of 39 contests. My chicken has been above average to keep me in the running, but not worthy of a call.
This weekend at Winter Q, I brined for 90 minutes with a cup of sugar, a cup of salt, and a gallon of water. Then I used my normal marinade for 12 hours. No major flavor changes, but a lot more moisture. About half the the marinade was infused and a small amount of the water was released during the marinating process. I could tell because the water and marinade separated.
Well... I placed 5th this weekend in chicken! I was standing there next to 4 Men and a Pig, Slabs, Pellet Envy and 4 Legs Up to complete the top five. Not bad company to keep. Some of the top chicken cooks in the country.
Just wanted to say thanks and let you know what I took away from the class.
Todd M Johns
Pork Pullin Plowboys
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