Brine before or after flattening

[tenacious bee]

I am about to do my first boneless skinless breasts on the kettle. I like to pound them to about a 1/4 inch or so thickness. My question is do I brine them before or after that part of the process. Also, I have done a lot of wings and spactchcoked birds. I usually do them at about 275 for 20 minutes then open all the vents to crisp the skin and pull at 165. Seeing as there is no skin my plan was to treat them like steaks. Get close to desired internal, reverse sear and pull. Sound right ?

[SmokinOutBack]

I've never pounded mine, but like to brine them and sear first to keep the juices in, then throw some apple at them indirect till done.

[Bearcarver]

I'm not big on birds, but I would think it would be much better to pound before brining.

If you brine first, make sure you wear safety glasses when you pound.


Bear

[SmokinOutBack]

I'm not big on birds, but I would think it would be much better to pound before brining.

If you brine first, make sure you wear safety glasses when you pound.


Bear

[tenacious bee]

Lol...throw a hanging curve and a home run usually results.

Sent from my SCH-I605 using Tapatalk 2

[Fishawn]

My first thought was brine first, then I read Bear's comments ..... Makes sense..... Definitely would cover with Saran wrap or something like that.....

Another option for breasts that I've had good luck with is fileting them in half & marinade them in Italian dressing for about 4 hours, then grill directly over the heat. They cook really fast & have lots of flavor. I try to keep some ready to go on the grill when cooking for a group. Gals really seem to like em

[chisoxjim]

Another option for breasts that I've had good luck with is fileting them in half & marinade them in Italian dressing for about 4 hours, then grill directly over the heat. They cook really fast & have lots of flavor. I try to keep some ready to go on the grill when cooking for a group. Gals really seem to like em

Good call fish,

In my experience a marinade is more suitable for the breasts vs a brine.

[chefrob]

Good call fish,

In my experience a marinade is more suitable for the breasts vs a brine.

X's 2............

[IrishChef]

"I like to pound them to about a 1/4 inch or so thickness."

Why so thin? Any benefit of a brine as far as moisture retention would be lost I would think, considering you are :

"my plan was to treat them like steaks. Get close to desired internal, reverse sear and pull"

I don't know that its gonna work out quite as well as you think. Searing anything 1/4" thick will cook it pretty quick, and if its already close, all you will gain is a charred crust on a dry chunk of bird boob. Just my 2 lincolns...

[tenacious bee]

I pound them flat so they cook fast and stay juicy. I went ahead and pounded them flat. As I am using MH brine it will add some flavor as a marinade would. I will them treat them like I filleted them and do what Fish says and cook them direct. That is what I normally do on the stove my Lodge CI grill. I get that thing as hot as I can and I get juicy pieces. So this time I wanted to add some smoke flavor to them but realized I had not done boneless out side before. I'll do the fillet and marinade next time. Actually I am lying. I am still going to flatten them. I am better at that than filleting those uneven pieces of meat.

Oh yeah, thanks for the info. I had already started after the first few post but I will definitely marinade next time.

[Fishawn]

Good luck & take some pics for us.

[tenacious bee]

Good luck & take some pics for us.

I will. I've been very lax on that. I've spatchcocked six birds over the last few weeks. I got it right the very first time. No pics:banghead:

Sent from my SCH-I605 using Tapatalk 2

[tenacious bee]

The boneless breasts turned out great! MH poultry brine added some nice flavor as usual. I did dust them with MH gp and garlic powder before they get hit the grill. I did four bone in for my lunch for the rest of the week as well. I think I'll stick with this method. Ain't broke ain't fixing it.
Back to the Pens game!
Sent from my SCH-I605 using Tapatalk 2

[Fishawn]

Looks nice!

[tenacious bee]

Lol! Glad I trimmed my toe nails yesterday!

Sent from my SCH-I605 using Tapatalk 2