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Joined: Mar 2017
Posts: 4,350
Campfire Tracker
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Campfire Tracker
Joined: Mar 2017
Posts: 4,350 |
Shoot I missed this thread entirely Jud. Pics of the bird in the smoker are drool worthy
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Joined: Mar 2010
Posts: 24,128
Campfire Ranger
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Campfire Ranger
Joined: Mar 2010
Posts: 24,128 |
Just did my first one, kosher salt, fresh rosemary, some little Cajun seasoning and apple juice. Gonna smoke er up tomorrow. Curious to see the outcome. Anybody brine? Is it worth the extra step? Thanks yes. I brine most of my poultry. Cut back on salt and do a 2 to 1 Brown sugar/ salt brine. I do the same for fish I smoke Garlic powder, red pepper flake, black paper. etc
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Joined: Dec 2007
Posts: 25,090
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,090 |
CK breast and loin chops always get a brine. Even if it’s only 30 or so minutes, it makes a difference in lean cuts.
Whole birds, Turkey or chicken, do well with a brine. My favorite whole chicken gets brined for a few hours then left in the fridge overnight to dry up. Roast it in the air fryer for 40 minutes breast down at 375, flip and cook breast up for another 15-20. 🤘
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Nov 2013
Posts: 3,779
Campfire Tracker
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Campfire Tracker
Joined: Nov 2013
Posts: 3,779 |
I think I'm gonna try TheKid's tenderquick brine on a 5 lb chicken and see how it turns out on the smoker
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Joined: Sep 2007
Posts: 16,653
Campfire Ranger
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Campfire Ranger
Joined: Sep 2007
Posts: 16,653 |
CK breast and loin chops always get a brine. Even if it’s only 30 or so minutes, it makes a difference in lean cuts.
Whole birds, Turkey or chicken, do well with a brine. My favorite whole chicken gets brined for a few hours then left in the fridge overnight to dry up. Roast it in the air fryer for 40 minutes breast down at 375, flip and cook breast up for another 15-20. 🤘 This sounds pretty damn good and easy.
The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
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Joined: Jan 2005
Posts: 11,322
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2005
Posts: 11,322 |
Will try some of the stuff I have seen here next time I smoke one.
I brined one once and then fried it. It came out black on the outside but was white and juicy on the inside. I thought it was ready for the trash when I pulled it out of the fry oil, but it as good once you got rid of the skin.
I may not be smart but I can lift heavy objects
I have a shotgun so I have no need for a 30-06.....
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Joined: Nov 2013
Posts: 3,779
Campfire Tracker
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Campfire Tracker
Joined: Nov 2013
Posts: 3,779 |
I did a chicken that was in brine for 12 hours yesterday on the smoker.
Everybody thought it was more flavorful and moist than without the brine. Glad you guys convinced me to give it a try
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