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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 11-27-2012, 12:01 PM   #1
Wager
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Default Brining thighs, how long?

For those that brine your thighs for competition, how long do you leave them in the brine? I'm use to doing a whole bird for 12 + hours but as small as the thighs are how long does it take?

Also, where do you find the biggest benefit from brining, tenderness, or taste, or both? I would like to try and get my tenderness scores up somehow and was hoping this might be one route that will help.

Last edited by Wager; 11-27-2012 at 02:09 PM..
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Unread 11-27-2012, 12:35 PM   #2
Lance Miller
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1 to 1.5 hour tops. Anything longer and you will taste the salt. Brining is gift from the Gods. Your thighs will be juicy and flavorful. I have started using Oakridge Game Changer brine instead of making my own and got a walk in our last comp compared to always being middle of the pack. Brine those thighs!
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Unread 11-27-2012, 12:42 PM   #3
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We use the Game Changer from Oakridge. 4-5 hours on brine time.
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Unread 11-27-2012, 02:10 PM   #4
Wager
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Thanks guys. looks like I will be ordering some Game Changer to try out.

Do you find that it helps your tenderness scores at all?
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Unread 11-27-2012, 04:38 PM   #5
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Smoke on Wheels has a great chicken marinade, you got to try it.
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Unread 11-27-2012, 04:54 PM   #6
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I believe it really depends on the contents of the brine, especially salt. Ive been going up to 6 hrs with good results.
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Unread 11-27-2012, 07:06 PM   #7
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oak ridge game changer two hours. Add some rub to it also.
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Unread 11-27-2012, 07:24 PM   #8
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For the single pieces I usaully brine for 1-3 hours depending on the size of the pieces, whole chickens 8-12 hours, again depending on size.
I think it improves the flavor, juiciness and the tenderness. I've heard from some that they felt that brining takes away from the true chicken flavor, but I just use the simple basic brine, and don't feel that I get those results.
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Unread 11-27-2012, 08:15 PM   #9
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Quote:
Originally Posted by fnbish View Post
I believe it really depends on the contents of the brine, especially salt. Ive been going up to 6 hrs with good results.
I agree have gone 12 hrs on a watered down brine.
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Unread 11-27-2012, 10:43 PM   #10
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WELL, since we are are known for not keeping any secrets I'll say honestly....we brine thighs for 12 hrs....put them on brine at 8 PM and off at 8 AM....

4 cups water
1/4 C salt
1/4 C sugar
1/8 C Buttrub

We are not #1 in KCBS chicken this year but if you do a thorough review of our results you will see that we do not do too bad. The latter part of the year is a result of some sauce tweaks that went bad, and that will change.... but we assure you, tenderness cores do not suffer averaging 8.2......
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Unread 11-28-2012, 02:42 AM   #11
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We use our own brine, soak for almost exactly 4 hours and then rinse, rub and cook. It's worked for us, but everyone has a different approach.
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Unread 11-28-2012, 05:49 PM   #12
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Brine time definitely depends on the concentration of the brine, and to a lesser degree, the size of the item(s) being brined. Thighs in Game Changer at full strength, 1.5-2 hours. Thighs in Game Changer at half strength, anywhere from 4 hours all the way up to 12.
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Unread 11-28-2012, 07:35 PM   #13
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Cant go wrong with game changer. I leave mine for 5 hrs. The moisture is awesome
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Unread 11-29-2012, 08:32 AM   #14
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When making a brine is it best to use kosher salt or iodized table salt?
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Unread 11-29-2012, 08:43 AM   #15
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Quote:
Originally Posted by HookedonSmoke View Post
When making a brine is it best to use kosher salt or iodized table salt?
Here is some great info...
http://www.dipee.info/pdf/OnlineResearch/2.pdf
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