kcmike
is Blowin Smoke!
When making a brine is it best to use kosher salt or iodized table salt?
We use fine Sea Salt in our Game Changer brine, but if you don't have that and you're making your own, I would use Kosher.
When making a brine is it best to use kosher salt or iodized table salt?
We brine our thighs in Kosmo's Chicken soak for 3 hours tops. I cooked with another team this year the weekend after we received our 180 in chicken and we accidently put the chicken into the brine for 12 hours.
The chicken skins absorbed so much liquid that they literally burst like popcorn in the smoker. It was like they disappeared.
are you using full strength for this amount of time?
here's another question about timing. do you think the brine would still be effective if you brined the day before and let them air dry overnight? would that impact the effectiveness of the brine? or do you need to brine and then on the cooker right out of the brine?
Can you inject the oakridge brine product like some of the other big name products like butchers? and get the same results?