My 4th of July smoke

Discussion in 'Messages for All Guests and Members' started by skeeter, Jul 5, 2007.

  1. skeeter

    skeeter Smoke Blower OTBS Member

    I was just goning to do a butt can chicken for the 4th, until I stopped to read this site. ran into town and bought hamburger for Cyndi burgers and a mess of chicken legs. Half the legs I marinated in teriayki sauce, and half just salt & pepper. The marinated legs were great, the others were blah. But my butt chicken really needed help. No more rubbin the outside, next time we brine. Other than smoke the bird had no flavor. On the bright side my new butt chicken holder I bought worked great, it has a larger base which held the bird beautifuly. Next Sat., 4 racks of spareribs, can't wait.
     
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    In my opinion, brining is the way to go with poultry, it just adds so much taste and juicyness. If you are worried about your salt just reduce the amount in the brine. I was able to cut the salt way back in most brines and still achieve the same effect.
     
  3. skeeter

    skeeter Smoke Blower OTBS Member

    Next stop, the poultry forum for brine recipes
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Next stop..............the camera store[​IMG]
     
  5. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Your cracking me up today Bubba!!!![​IMG]
     
  6. squeezy

    squeezy Master of the Pit OTBS Member

    I don't brine my beer butt birds ... I use a higher heat, EVOO, and a rub inside and out.
    If they were any juicier, I'd have to eat them with a spoon! [​IMG]
     
  7. skeeter

    skeeter Smoke Blower OTBS Member

    First of all Bubba, wife froze everthing before I could get the cottin pickin camera out. [​IMG] And I hope with brining I get more flavor, the bird was juicy enough.
     

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