Brined Chicken Breast

[3spots]

I've never brined anything before so I was curious. I took some fat skinless chicken breasts, pounded them with a rolling pin until even, mixed a brine solution of (1/8 cup kosher salt, 1/8th cup of sea salt, 1/2 cup of sugar, 1 tablespoon of cayenne, and a tablespoon of basil) and soaked the breasts in the brine for 30 minutes (in a sealed gallon baggy) while my charcoals were getting ready on the grill, remove from brine and pat dry, rub some seasoning on, then seared the breasts on the hot portion (direct hear) for 5 minutes on each side and then moved them to indirect heat for 15 minutes. Smack yourself in the heat good! The brine does some kind of chemical reaction with the meat proteins and makes the chicken juicy and tender.

Give it a try

[uglystikyooper]

Brining is the way to go, especially when you smoke poultry, the brine breaks down the fat and connective tissue to make it more tender. If you want, I have tons of recipes that I have types up for brines, JerseyJoe I believe has used them.

[3spots]

Put some of them on this topic page. That would be awesome!

[jerseyjoe]

Yooper really hooked me up with somegood recipies.
Thanks Again!

Brining is key; especially when I am putting stuff on the smoker.