The KingDude’s Wet Barbacoa Brine

This is Mike’s famous Barbacoa Brine that is good for almost any poultry brining application.

To Brine or Not To Brine!? That Is The Question!

There is no question at all, if you have time, brine. If you have LOTS of time, brine longer. It is true that brining begins the process of breaking down or tenderizing meat by the primary reason we brine, especially poultry and pork, is for moisture retention. A whole fryer chicken cut & trimmed into frying parts will weigh 3-5 pounds before brining, properly brined, will weigh nearly the same after frying or baking whereas the same cuts without brine will weigh 15-20% less. The following recipe is my everyday brine for any kind of fowl. You should plan your cook so your bird has at least 1 hour to brine but 3 hours or even overnight is preferred.