This was some brine testing done many years ago. Thought folks might be interested after viewing the polls and reading the comments. I would love to repeat and update some of our testing -- maybe if we make it to the Royal in 2018.
BRINE TESTING ON CHICKEN
These are the results of our chicken brine testing. The tester was Kristin Meredith. Date of testing March 2010
I. THE PROCEDURE
We tested six (6) different half chickens. Five (5) were brined and one (1) was not for control purposes. The taste testing was a blind system with the testers not knowing which half chicken had received which brine. They were told that all six (6) half chickens had been brined to see if they could distinguish between the brined and non-brined chicken.
We had seven (7) judges. Three (3) were KCBS Certified Barbeque Judges (CBJ) and competition cooks.
The half chickens were brined the night before the cook for four (4) hours. Each chicken was approximately the same weight. They were then “air dried†in the refrigerator for another approximately ten (10) hours. They were then taken out and allowed to sit at room temperature for thirty (30) minutes and then placed on the pit. No rub was used on the chicken and no sauce was
used on the chicken. The purpose was to test the brine only. The chickens were basted twice with butter during the cook.
The pit used was the Memphis Pro by Heartland. It was originally set at 180° (smoke) for one (1) hour and then turned up to 325° for one (1) hour. The pellets used were apple by Bear Mountain.
The half chickens were each placed in a styrofoam container with a number. The judges were asked to take a piece of white meat and a piece of dark meat. They were to then asked to taste the meat and answer the questions set forth below. This procedure was done for each of the six samples.
II. THE QUESTIONNAIRE
The following questionnaire was used by each judge for each sample:
1. Rate the chicken’s moistness/juiciness:
Poor ____
Average ____
Good ____
Excellent___
2. Rate the chicken’s texture:
Poor ____
Average ____
Good ____
Excellent ____
3. Did you notice any difference in the texture between the white meat and the dark meat? Yes ____ No _____
4. Rate the chicken’s taste/flavor:
Poor ____
Average ____
Good ____
Excellent ____
5. Did you notice any particular or distinct flavors/spices/herbs? Yes ____ No _____
If so, please describe: ____________________________________
6. Does the chicken have a salty taste or flavor? Yes ____ No _____
If so, please describe (i.e strong, just a bit, etc): ________________________
7. Overall, how would you rate this chicken?
Poor ____
Average ____
Good ____
Excellent ____
III. THE RECIPES TESTED
We tested the following recipes. The number given to the recipe correlates to its test number and will be used when summarizing the results below.
No. 1 – Fat Man’s Kickin’ Chicken Brine (we cut this recipe in half for testing)
2 Gallons Water
1 1/4 cups Pickling Salt.
3 Tbs Light Brown Sugar
3 Tbs Garlic Powder
1 Tbs Chili Powder
1 Tbs Ground Sage
2 Tbs Crushed Red Pepper
1 Tbs Fresh black pepper
4 Whole Bay leaves
1 Tbs Old Bay Seasoning
1 Tbs Dave's Insanity Sauce (I just used hot sauce)
2 Tbs Italian seasoning. (Oregano, Marjoram, Thyme, Rosemary and Sage).
Combine all the ingredients in a stock pot. Bring to a boil, turn heat down to a simmer. Simmer and stir frequently until all the ingredients are dissolved. Allow to cool to room temperature before immersing the meat.
No. 2 – Ron L’s brine
I did not ask permission to publish, so don’t want to give away his recipes without his consent!!
No. 3 – Larry Hill's recipe (we cut this recipe in half for testing)
1 C. kosher salt
1 cup dark brown sugar
2 quarts vegetable stock
2 quarts chicken stock
1 Onion, coarsely chopped
1 stalk celery, coarsely chopped
1 Carrot, coarsely chopped
2 bay leaves
4 sprigs Rosemary
6 sprigs Thyme
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger, coarsely chopped
1 gallon iced water, 50/50 ice to water ratio
Testers notes: I used dried rosemary, dried thyme, ground allspice and ground ginger as substitutes.
No. 4 – No brine
No. 5 – Shake’s Honey Brine (we cut this recipe in half for testing)
1 Cup Kosher Salt
2 Tbs Morton Tender Quick
3 Bay Leaves
1/4 Tsp Ground Clove
1/2 Tsp Pickling Spice (i used a combo of cinnamon and nutmeg)
1 Cup Honey
1 Gallon Water
No. 6 – Smokin’ Okie’s Holiday Turkey brine (we cut this recipe in half)
1 gal. water
1 c. coarse kosher salt
3/4 c. soy sauce
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. honey
1/2 c. apple cider vinegar
4 Tbsp. black pepper
3 - 4 Tbsp. chopped garlic
1 tsp. Allspice
IV. RESULTS
Brine No. 1
1. Moistness/Juiciness
Good – 4
Excellent – 2
Comments: * Dark was noticeable more moist than white
- Not a lot of smoke flavor but very tasty
- Breast is as moist as dark
- Lots of juice in the box
2. Texture
Average – 1
Good – 4
Excellent – 2
Comments: * Good on white, excellent on dark
- Perfect consistency
- Breast fibers are distinct, not grainy. Dark perfect
- Good bite through, not chewy
3. Difference in texture between dark & white
Yes – 2
No – 5
Comments: * Dark better than white
- Thought the dark was a bit more tender
- Both pieces equal
4. Rate the taste/flavor
Average – 2
Good – 4
Excellent – 1
Comments: * Good flavor, no distinctive profile
- Salted well, not overwhelming
5. Notice particular flavors/spices/herbs
Yes – 1
No – 6
Comments: * I get some herbal flavors coming through, but nothing distinctive
6. Salty flavor or taste
Yes – 1
No – 6
7. Overall rating
Average – 2
Good – 5
Comments: * This was the fourth sample I tasted and it had the best flavor of the four.
* This seems to have the best balance of spices (salt) and tenderness.
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Brine No. 2
1. Moistness/Juiciness
Average – 1
Good – 3
Excellent – 3
Comments: * Dark is slightly more moist than white
2. Texture
Good – 6
Excellent – 1
Comments: * White meat was good.
3. Difference in texture between dark & white
Yes –3
No – 4
Comments: * White meat may have been slightly drier
- Dark meat seemed to be more tender and “smoother†than white
- Both pieces were moist. White had a better texture
4. Rate the taste/flavor
Average – 1
Good – 5
Excellent – 1
Comments: * Dark meat had a more pronounced flavor
* One of the three that had a more distinct flavor
* Slightly salty
* White seemed to have a deeper smoke taste; this flavor was very close to no. 3
5. Notice particular flavors/spices/herbs
Yes – 1
No – 6
6. Salty flavor or taste
Yes – 3
No – 4
Comments: * Had a nice salt taste, not overpowering
* Very slight undertone of salt
* Way too salty on dark meat
* Just a little strong
7. Overall rating
Average – 1
Good – 5
Excellent – 1
Comments: * A more pronounced flavor than three of the other 6.
* Too salty, if less salt, I would rate higher
* Good, but nothing distinct came through
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Brine No. 3
1. Moistness/Juiciness
Average – 2
Good – 2
Excellent – 3
Comments: * This was my last box tested and was the best
* Nothing special
* Both dark and white are very moist
2. Texture
Average – 2
Good – 2
Excellent – 3
Comments: * Dark meat a little more tender
* Nice texture, easy to bite
3. Difference in texture between dark & white
Yes –3
No – 4
Comments: * Both pieces were equally moist. The breast was easy to bite through.
* White meat a little stringy
* White meat had much more flavor
4. Rate the taste/flavor
Average – 1
Good – 4
Excellent – 2
Comments: * The flavors were well rounded and lack of a rub not noticed.
* Herbie flavor
* Best taste overall
5. Notice particular flavors/spices/herbs
Yes – 4
No – 3
Comments: * Not quite sure how to describe; herb flavors, but nothing distinctive; hint of onion
* Slight salt, tasted “chicken-y†– really!!
* Smoke flavor was good
* No distinct herb came through, but the flavors were very good
* Did not have a strong salt, but noticeable
6. Salty flavor or taste
Yes – 3
No – 4
Comments: * Not heavy salt, just as if it were properly salted
* Just right
* White was just a bit salty
* Very slight salt
* Dark meat was much more salty than white.
7. Overall rating
Average – 1
Good – 3
Excellent –3
Comments: * First bird to taste like it had spices or herbs added
* Good smoke flavor, nothing overbearing
* My favorite of all
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Brine No. 4
1. Moistness/Juiciness
Poor – 1
Average – 2
Good – 2
Excellent – 2
Comments: * Very moist upon cutting, but thought white meat would have been juicier based on juiciness of dark meat
and initial puncture
* White looked moist but had dry texture
* One of the better on moisture
2. Texture
Average – 3
Good – 4
Comments: * Not quite as good as the others, a little mushy
* Very average and this was the 2nd to last sample
* Both white and dark less tender than other samples
3. Difference in texture between dark & white
Yes – 3
No –3
Comments: * White was firm, not grainy
* Breast was dry
4. Rate the taste/flavor
Average – 7
Comments: * Aftertaste slightly bland, weakest taste overall
* Sort of watery, not much salt
* Almost no flavor, mostly bland
* No flavor, nicely cooked chicken, very little smoke
5. Notice particular flavors/spices/herbs
Yes – 2
No – 5
Comments: * Seems to be oily, canola like
* Could taste some herb flavor like oregano or thyme
6. Salty flavor or taste
No – 7
Comments: * I would prefer a more salty flavor
7. Overall rating
Poor – 1
Average – 6
Comments: * If this were something I cooked, it would not be a repetition
* Poor only because there was no good/overwhelming flavor or saltiness
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Brine No. 5
1. Moistness/Juiciness
Average – 1
Good – 2
Excellent 4
Comments: * Very moist bird
* Quite moist, juice running out when cut
* Appeared slightly dry
2. Texture
Good – 6
Excellent – 1
Comments: * Perfect texture, not dry but still firm
* White is slightly grainy but still moist
3. Difference in texture between dark & white
Yes – 3
No – 4
Comments: * Dark has more flavor
* Dark is very firm, but juicy
* White meat was less tender than dark
4. Rate the taste/flavor
Average – 2
Good – 4
Excellent – 1
Comments: * Did not notice any strong taste or flavor
* Smoke seemed to come through much like no. 6
5. Notice particular flavors/spices/herbs
Yes – 5
No – 2
Comments: * Slight licorice-like background
* Seems like there was some sweetness
* Mildly salty
* Sweetness of the sample
* Can’t put my finger on the spice but good
* This bird seemed a little sweeter than Nos 1 & 6
6. Salty flavor or taste
No – 6
Yes – 1
7. Overall rating
Average – 1
Good – 5
Excellent – 1
Comments: * Hard to distinguish any flavor – texture & moisture was all I could distinguish
* There was more flavor in the dark meat which made this rating good. If based on white meat it would
be average.
* Dark is a killer!!
* Liked the best. This sample & no. 6 tasted different than the others. The other samples basically
tasted a like except one saltier than the other. No. 4 had the least flavor of all.
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Brine No. 6
1. Moistness/Juiciness
Average – 3
Excellent – 4
Comments: * White was slightly dry
* White meat very good
* Dark was more moist
* Very moist
* Very moist, white meat very moist with juices flowing
2. Texture
Average – 2
Good – 2
Excellent – 3
Comments: * Dark was very easy to bite through, white was chewy
* Not too tough, not too moist, good & firm, but not dry
* Dark meat excellent without that greasy texture
3. Difference in texture between dark & white
Yes – 2
No – 5
Comments: * Dark wasn’t as fibery/papery
* White was a bit grainy
4. Rate the taste/flavor
Average – 2
Good – 4
Excellent – 1
Comments: * Had a more pronounced smoke flavor than no 1
* Very slight sweetness
* Liked the taste overall, had a salty taste on the skin but not in the meat
5. Notice particular flavors/spices/herbs
Yes – 3
No – 4
Comments: * Meat had a nice saltiness, not too much or too little
* Sweetness near the skin, bland deeper
* Can’t identify it but a cross between sweet/sour/smoke
6. Salty flavor or taste
Yes – 3
No – 4
7. Overall rating
Average – 3
Good – 2
Excellent – 2
Comments: * Tasted much different that the others
