No brine, but I am wanting to try Kosmos Chicken Soak because I have heard good things about it. I spatchcock the bird so I can expose the meat and apply seasoning directly to the meat, pull the skin back over the meat and season the skin. I then smoke with oak, hickory or pecan until the breast gets to 165.
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When smoking a chicken, instead of seasoning the skin I carefully pull the skin away from the breast and rub seasonings directly onto the meat. I also pull the skin away from the thighs and do the same thing, then put the skin back in place and secure with toothpicks if needed. I smoke at around 225*. I only burn mesquite for the first hour or so - the rest of the time just charcoal. Too much mesquite smoke can make for a bitter bird IMO.
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Used to beer butt them years ago. Then read a scientific article that explained the beer not only didn’t really get absorbed, but it leads to uneven cooking and longer cooking times. Last few times I’ve used the beer butt stand without any beer in it. No brining but the final result is very moist. I’ve spatchcocked a couple birds too with good results.
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Originally posted by ca1219 View PostNo brine. Inject with a jalepeno creole butter. Use a rub called Clucker Duster from Sucklebusters. Do the beer can method. Pour half the beer out, add rub into can and cook the bird sitting up on the can.
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