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15 Years of Brine Perfection: Juicy Chicken with Our Time-Tested Brine Recipe I Tuffy Stone

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Chicken Brine Recipe
This is my chicken brine recipe, which I have been making for about 15 years. This brine is best when made a couple of days before use. A little piece of trivia about this recipe. This is the same recipe that I use when I cook at a barbecue competition. You could make this on Wednesday or Thursday, and be a step ahead when cooking for the weekend. It's especially good for wings or any poultry.
Tuffy Stone dubbed as “The Professor”.
Author of Cool Smoke - The Art of Great Barbecue.
A French-trained Chef.
Judge and Co-host of America's show ‘BBQ Pitmasters’.
A 6-time BBQ World Champion.
Was inducted into the 2018 BBQ Hall of Fame.
More about Tuffy:
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Follow me on Instagram @tuffystone
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For more recipes, you can visit my website at:
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SIGNED COPY OF COOL SMOKE: THE ART OF GREAT BARBECUE:
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Related Recipes:
SPATCHCOCK GAME HEN:
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SPICE RUBBED CHICKEN WINGS
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CELERY SEED WHITE SAUCE
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Опубликовано:

23 авг 2024

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Комментарии : 57

@DimitriyLanis Год назад

Hi Tuffy - thanks so much for sharing this recipe. I just grilled the wings for the family and followed your precise steps. Wife was a bit skeptical at first, as I never used to brine wings before grilling. When they were done - everyone was absolutely amazed on how good they came out!!! Thank you again for such great and educational contents.

@TuffyStonePitmaster Год назад

Sounds great! Thanks for the feedback

@dannix1353 Месяц назад

I was looking for a good brine and came across you youtube video. What caught me by surprise was your name. My dad gave me the nickname "Tuffy" when I was about 3 years old. You are the first person I have ever seen with the name Tuffy.

@SupraViperhead 10 месяцев назад

Made it this week and it came out amazing. I was actually just drinking the brine straight (before adding the chicken, obviously), but after letting the chicken soak while I was at work, I came back and fried it up while using the brine to cook rice. I don't think I can go back to cooking chicken in any other fashion now.

@joshuabrantley2906 Год назад

Please do a full video of your competition chicken.

@epluribusun Год назад

Production value and content are 10 out of 10. You’ll be at 500k in no time. Mark my words…

@TuffyStonePitmaster Год назад

Thank you so much!

@allieandbo Год назад

I do a simple brine for my fried chicken. I'm gonna add the mirepoix and the flat leaf (and the rest of your ingredients) and see how it comes out. Thanks for sharing Tuffy.

@jbcdeguzman05 10 месяцев назад

did the additional ingredients make a lot of difference?

@allieandbo 10 месяцев назад

@@jbcdeguzman05 A lot? No. But noticeable? Yes. Improved it nicely. Highly recommend.

@jbcdeguzman05 10 месяцев назад

good to know! thanks @@allieandbo

@mikesbackyardbarbecue 4 месяца назад

I made this for a competition this past weekend. I absolutely love the way it tastes. My question is how long to keep the chicken in the brine for? Nevermind - you answered it on another post.

@charlesroberts3910 День назад

Did u ever blend all that stuff fine and try to get more flavor out of it ? I think I’ll try that recipe just blend it

@TedAlexandro Год назад

I can’t wait to try this! Thanks!

@KingGeneral21 Год назад

Love a good brine. I put smashed garlic cloves and lemon in mine.

@TuffyStonePitmaster Год назад

Sounds great!

@MoranisToboggan 8 месяцев назад

Really interesting I am trying this. I haven’t seen a recipe when the brine is made separately.

@hoongweikin1484 Год назад

Thanks for your informative video. Any reason why there is no need to boil or heat the brine? Thanks.

@TuffyStonePitmaster Год назад

The flavors develop through soaking. 24-48 hours is great. It can be refrigerated up to about 5 days. The flavors develop through osmosis. I really like this method, because I do not have to heat and then cool down. The flavors are really delicious.

@hoongweikin1484 Год назад

thanks for your reply. I am from Malaysia. I have your book "Cool Smoke - The Art of Great Barbecue". I saw this method from your book, but I couldn't ask your the question. Fortunately, I found your RU-vid. Thanks.😊

@ginginthing Год назад

U said, i think, to allow the brine mix to set for a min of 24 hours before using it. U never said how long to brine the chicken

@officialclizzleof420 11 месяцев назад

Can you put the chicken wings in the fridge after taking it out the brine. Then cook the chicken a day or 2 later?

@TexasN67 Месяц назад

How long do you let your chicken stay in the brine?

@NuYahWuhSent Год назад

Thank you sir

@TuffyStonePitmaster Год назад

My pleasure.

@ZekiDemirci 3 месяца назад

Hello, I am a cook. At the restaurant where I work, I cook 40 kilos of boneless chicken legs at a time every day. The 40-pound raw chicken I put on the grill weighs 22 pounds. I never throw away the juice left by the chicken. I let the chicken absorb that chicken broth again. I am very happy with the taste of the product I bought, but losing so much makes me sad. I heard from a friend that if I do the brining process, my loss won't be that much. My question for you is: How much brown sugar and how much kosher salt should I use to brine 40 lbs of chicken thighs? I will add the water so that it covers the chicken. The most important problem here is this: I leave the kitchen at 5pm every evening and come back around 6-7am the next day. So this brine should last at least 12 hours. Does it make sense for me to use less salt and sugar for this reason? Thank you.

@RicardoLopez-wp5xk 2 месяца назад

Man, if its for work start with a tester batch of like 2 kilos chicken with a solution of 20g per quart of water witch is low and keep increasing until you find something you like before trying to do a large batch and potentially ruining it. SO many factors can affect the salt levels like how long and how much chicken to brine as well as how the restaurant seasons the chicken when cooking. As will the method you use to cook the thighs.

@charlesroberts3910 День назад

I smoke a lot of fish like trout salmon steelheads and eels I use a cup of kosher salt per a gal of water . Preferably water without the chlorine and fluoride also for fish I add a cup to a cup and a half of brown sugar

@alexhagerty790 Год назад

How long would the brine hold in the refrigerator be for you have to throw it out

@TuffyStonePitmaster Год назад

I have found about 7 days is good.

@user-uz8xr9ri7s 5 месяцев назад

Is it normal for the brine to darken? It always darkens in mine I am not sure why

@blairbone4518 10 месяцев назад

Would this work with turkey?

@cmreagin Год назад

Tuffy I love the videos but when are you going to start teaching classes again?

@TuffyStonePitmaster Год назад

Thank you so much! I think that I will starting teaching classes again, by the beginning of next year.

@usmc3386 Год назад

You would strain it correct? Before putting ur protein in the liquid?

@TuffyStonePitmaster Год назад

Yes, pour the liquid through a strainer to strain over the meat. I should have stated that in my video.

@usmc3386 Год назад

@@TuffyStonePitmaster Awesome. Have a competition July 22 called “Smoke in the Vally” in Canisteo NY. Took grand champ last year, and will try this recipe out this year. Thanks so much.

@jamesbrinlee7895 Год назад

How long do you marinate your chicken in this?

@TuffyStonePitmaster Год назад

2 hours for chicken pieces(thighs, breasts, legs) 3 hour for spatchcocked chicken, 4 hours for whole chicken.

@michaelnguyen2714 10 месяцев назад

Could you use this for a whole turkey?

@SupraViperhead 10 месяцев назад

I used it for a whole chicken and it was great. I threw it into a roasting pan with unseasoned potatoes and let the potatoes cook in the juices of the chicken. If it worked for Chicken, it should work for Turkey, but you may have to adjust the measurements, due to a turkey being quite a bit bigger than a chicken.

@soonernation37 10 месяцев назад

Trying this for 2 whole chickens before I smoke them tomorrow

@charlesroberts3910 День назад

That’s a good idea . I just bought two chickens today on managers special . So I’ll brine them . Smoke one and put one in my vertical electric rotisserie and I’ll inject them with the pickle juice from my lacto fermented pickles

@BestNCBBQ Год назад

How long do I soak the chicken in the brine?

@geraldmartin1296 Год назад

In his new recipe for Jalapeno Apricot Spatchcock Chicken, he lets it sit in the brine 3 hours.

@TuffyStonePitmaster Год назад

2 hours for thighs or breasts. 3 hours for spatchcocked chicken.

@chadwallace3598 Год назад

Parsley gives flavor?

@TuffyStonePitmaster Год назад

Yes, Italian Flat leaf Parsley has a very pleasant flavor.

@jerryhart996 Год назад

Would you still use an injection as well?

@TuffyStonePitmaster Год назад

I do not use injections, when I brine.

@jjebert1982 Год назад

How much SALT, Tuffy? It was kinda hard to catch what you said....

@TuffyStonePitmaster Год назад

Cup and 1/8th (But a cup will be fine)

@masteryskill5678 22 дня назад

Isn't that much salt crazy unhealthya nd causes high blood pressure???

@NarsilRenewed 6 дней назад

No. Salt has been deliberately villified by several industries whose very existence depends on keeping us all chronically ill. Salt is one of the most essential things we all need for good health. We need to eat more of it, not less.

@masteryskill5678 6 дней назад

@@NarsilRenewed Not if you use the salt he's using he's using processed kosher or table salt which is the worst, the best is himalayan or celtic

@NarsilRenewed 6 дней назад

@@masteryskill5678 I do not even consider the so-called "table salt" as actual salt, I haven't used it in longer than I can remember. Don't know anything about the kosher salt since I only ever use the Himalayan or sea salts. Didn't even occur to me to have to clarify this, didn't think anyone would be still using those other "salts"

@masteryskill5678 6 дней назад

@@NarsilRenewed Well that's what he uses and the chefs use is table salt basically just fyi