OK guys,
this is a copy/paste of my last post in another thread over in the Beef section.
I had done a smoke of both Sirloin and a whole chicken over the Memorial Weekend.
Sirloin came out Great,..... chicken I messed up on, and it had a hardened outer layer.
I'm assuming it was due to me Skinning the bird prior to brineing/smoking it.
here is that post,...
now that the thread has been unlocked, I thought I'd share the outcome of the chicken.
I had apparently messed up on that one. (Hey, I'm just a newby to this).
Anyway, yes the color was great and the meat as exceptionally smoky,
BUT,...
it was also pretty tough on the outer layer.
Although I had brined it for 24 hours,
(wasn't supposed to go that long, but other unrelated issues caused a half day delay for the smoking to begin),
I had also completely skinned the bird before brineing it.
It all tasted great, and the smoke had fully penetrated, but the hard "Shell" that had formed was not what I was hoping for.
I suppose the skin, and underlying fat, would have reduced that from happening.
I have done a Bacon Wrapped Chicken, cut in half,(with the skin still on), on my previous smoke a couple weeks ago.
That one turned out fine, and was very juicy.
This tells me that for Chicken/Poultry,...
I NEED to have the outer layer, and not have a skinless bird directly exposed to the smoke.
I'll start a thread over in the Chicken section, and to see what you guys think.
Thanks,
Ron
this is a copy/paste of my last post in another thread over in the Beef section.
I had done a smoke of both Sirloin and a whole chicken over the Memorial Weekend.
Sirloin came out Great,..... chicken I messed up on, and it had a hardened outer layer.
I'm assuming it was due to me Skinning the bird prior to brineing/smoking it.
here is that post,...
now that the thread has been unlocked, I thought I'd share the outcome of the chicken.
I had apparently messed up on that one. (Hey, I'm just a newby to this).
Anyway, yes the color was great and the meat as exceptionally smoky,
BUT,...
it was also pretty tough on the outer layer.
Although I had brined it for 24 hours,
(wasn't supposed to go that long, but other unrelated issues caused a half day delay for the smoking to begin),
I had also completely skinned the bird before brineing it.
It all tasted great, and the smoke had fully penetrated, but the hard "Shell" that had formed was not what I was hoping for.
I suppose the skin, and underlying fat, would have reduced that from happening.
I have done a Bacon Wrapped Chicken, cut in half,(with the skin still on), on my previous smoke a couple weeks ago.
That one turned out fine, and was very juicy.
This tells me that for Chicken/Poultry,...
I NEED to have the outer layer, and not have a skinless bird directly exposed to the smoke.
I'll start a thread over in the Chicken section, and to see what you guys think.
Thanks,
Ron
