- Jan 29, 2015
- 4
- 10
I'm fairly new to smoking our meals and overall have had success on most attempts to date, but last week I had what I think everybody would agree was a fail if you could have tried it out for yourselves. I think I set myself up for failure from the beginning on this but was hoping for some answers as to how to make sure this never happens again.
So the bride and I were in Costco and I decided to do some wingets on the smoker and we grabbed a giant bag of them from the frozen section. I'm assuming this might have been mistake number one for some reason but we've always had good luck in the past on the BBQ with these.
I made up a brine with water salt and brown sugar and soaked the wingets for about six hours in the fridge. Not wanting to make up a rub I grabbed a store bought poultry seasoning bottle from the pantry and gave them a good coating. Pleased with myself at this point I put them in the smoker with the temp. At 225f. For wood I used Apple because we were hoping for a light smoke taste.
After they were cooked they were pulled from the smoker and placed on a Weber Gas grill to make the skin look the way my wife prefers. If chicken has what she calls "Jiggly" skin she won't eat the chicken. The wingets were on the gas grill which was running at around 450f if the the gauge on the front was to be believed for about two minutes per side. When I pulled them off they looked and smelled amazing.
So we sat down for dinner and with the first bite I knew this was an effort wasted if I didnt learn what went wrong. The wings were so salty that I coulnt eat them. I ended up scraping all of the rub off of the few I choked down. That made them edible but the texture of the meat was like eating rubber. I've never experienced this before, but the meat was chewy and a weird texture. The next morning my watch was too tight to wear I'm guessing from taking in so much salt. Two full shelves of wings on my smoker were tossed in the garbage as a result of screwing this up so badly.
So does anybody have input to what went wrong here? THX
Bryan
So the bride and I were in Costco and I decided to do some wingets on the smoker and we grabbed a giant bag of them from the frozen section. I'm assuming this might have been mistake number one for some reason but we've always had good luck in the past on the BBQ with these.
I made up a brine with water salt and brown sugar and soaked the wingets for about six hours in the fridge. Not wanting to make up a rub I grabbed a store bought poultry seasoning bottle from the pantry and gave them a good coating. Pleased with myself at this point I put them in the smoker with the temp. At 225f. For wood I used Apple because we were hoping for a light smoke taste.
After they were cooked they were pulled from the smoker and placed on a Weber Gas grill to make the skin look the way my wife prefers. If chicken has what she calls "Jiggly" skin she won't eat the chicken. The wingets were on the gas grill which was running at around 450f if the the gauge on the front was to be believed for about two minutes per side. When I pulled them off they looked and smelled amazing.
So we sat down for dinner and with the first bite I knew this was an effort wasted if I didnt learn what went wrong. The wings were so salty that I coulnt eat them. I ended up scraping all of the rub off of the few I choked down. That made them edible but the texture of the meat was like eating rubber. I've never experienced this before, but the meat was chewy and a weird texture. The next morning my watch was too tight to wear I'm guessing from taking in so much salt. Two full shelves of wings on my smoker were tossed in the garbage as a result of screwing this up so badly.
So does anybody have input to what went wrong here? THX
Bryan
