Is brining chicken worth the time, effort and fridge space? Let's put it to the test.

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I put a 24-hour wet-brined chicken against a marinade-injected chicken and a dry-rub only (control) chicken to see which tasted best and whether wet-brining made a small improvement or major improvement in taste.

This also got me thinking – does brine really get deep into the center of the meat? To test this, I brined a chicken thigh in blue copper sulfate (Do not try this at home!) and cut a cross-section to see how deep the brine penetrates.

*Question*
_What's your go-to method for preparing BBQ chicken?_

About BBQ Experiments
Hey 👋 I'm Marcus and each week I run an experiment testing something BBQ-related to help you level up your BBQ knowledge. From busting BBQ myths like _"If you're looking it ain't cooking"_ to injecting copper sulfate into chicken to learn whether dry brine outperforms wet brine, this show is unapologetically for the nerds of BBQ.

This video is NOT sponsored and all products I use or recommend are genuine (and paid for with my own money). Some of the links in the description may contain affiliate links, which means if you buy something we receive a commission which helps fund my butcher's mortgage.

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Table of contents:
00:00 Introduction
00:19 Experiment
00:35 Making chicken brine
01:11 Does brine reach the center?
02:03 Does brined chicken taste better?
02:15 Taste test: Dry rub (control)
02:28 Taste test: Brined chicken
02:50 Taste test: Marinade injected chicken
03:18 Is brining chicken worth it?

#bbqexperiments #bbq #bbqchicken

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