BBQ Chicken Secrets

[kylebryan]

I have been having a problem for a while now and have been waiting for such a forum to ask on. I have been cooking drunk chickens for some time now which always turn out great but the problem i see if that the flavor always only ends up on the outside of the chicken only and doesnt get down into the meat. So my question is, what is the best method for getting the flavor down into the meat, MArinating, brine, or injection? Any help is appreciated guys!!

[TXLNGHRN]

I've had good luck with brines. If you're doing a beer butt chicken and want a stronger taste, marinate the whole bird in beer over night.

[ecto1]

I hated bbq chicken until I started brining. Just remember to find a brine recipe that fits your needs and tweek it. I find most have too much sat for my taste. Don't brine too long or the breast will have a weired texture.

[kylebryan]

You guys mind sharing your brine recipes with me?

[Speed]

basic brine

1 cup koser salt
1 cup sugar
1 gallon of water

disolve the salt and sugar in half the water, bring to a boil and let cool......mix other half of water to it

you can add spices or whatever you like to that but its those ingredients that cause the osmosis to occur and make the meat juicy

[tntbbq]

I hated bbq chicken until I started brining. Just remember to find a brine recipe that fits your needs and tweek it. I find most have too much sat for my taste. Don't brine too long or the breast will have a weired texture.

5 or 6 hours max for me.

[ecto1]

I use 1 gallon water to half a cup koser salt and one cup dark brown sugar as a base for my brine. You can add any other flavors you want. I like to add cumin, Garlic cloves, Thyme, it all depends who I am cooking for. I only brine for two hours for a whole bird.

[TXLNGHRN]

I do mine for 6 in 1 gallon of water 1/2 cup of salt and 1 cup of sugar. Then I rub seasoning under the skin. I've tried smoking it slow and low and am working on cooking it over medium high heat. I'll add bbq sauce as a glaze for the last 30 minutes . I'm still working on the color and making it perty,