Drying Bird After Using Slaughterhouse Poultry Brine Recipe

socalq · Oct 18, 2012

Friends:

I'm brining a 5 pound chicken using the Slaughterhouse poultry brine recipe. I've heard that after I take the bird out of the brine, I should dry it off, put it on a plate, and let it sit in the refrigerator overnight uncovered. This is supposed to help ensure the skin will be nice and crispy. I'd appreciate opinions on that.

Thanks everyone!!

oldschoolbbq · Oct 18, 2012

Socal, I get big birds at our local purveyor and set them in the swimming pool for 12 to 24 hrs., plenty to soak-up the goodness.

When you take them out , rinse and (if time is not a factor ) rest them in the Reffer to dry a bit, then rub(under the skin too) all over and Smoke as usual. A mix of Butter and your Rub does well smeared under the skin, cook @ 300° for a crisper skin. If you smoker doesn't go that high , them pop on a Grill and crisp the skin , however the lower calorie version is to remove the skin after smoking , just as good and the reason for the rub under the skin...

Two Chickens on Lil Girl 012.JPG

oldschoolbbq
Jul 19, 2012

I know, not a beautiful bird, but 'Delicious'

Have fun and join your Cali. smokers , lots of good people and you'll learn a lot... and have fun doing it; have fun and...

socalq · Oct 18, 2012

Old School:

Helpful info, thanks.

I'm not a big fan of butter...can I use something like olive oil instead?

I appreciate your help!

smokinhusker · Oct 18, 2012

I've used Olive Oil mixed with Rub on my poultry.

socalq · Oct 18, 2012

thanks!

scarbelly · Oct 19, 2012

The bottom line is that the skin is only going to be crisp if cooked at a higher temp or if crisped on a grill or under a broiler. You can help the skin by sitting in the fridge without a cover over night. The fridge actually draws moisture out of the skin which will help with crispness

oldschoolbbq · Oct 19, 2012

But everything is better with Bluebonnet on it...

and yes ,EVOO is great , I'm just a Fat Boy and like the Butter thingy.

Have fun and...

mdboatbum · Oct 19, 2012

The overnight rest in the fridge will do wonderful things for the skin. A light sprinkling of kosher salt before going in the fridge will help too. If your smoker can handle it, smoke at 325˚-350˚, after rubbing with olive oil and whatever rub you're using. You'll have flavorful, tender and MOSTLY crispy skin. If you're adamant about TOTALLY crispy skin, a short time under the broiler or directly over the coals will get you there, though I've tried both and prefer the chicken right out of the smoker.

And not to sound like a broken record, but spatchcocking the bird will shorten the cook time and allow the light and dark meat to get done at the same time. When the fattest part of the breast hits 165˚, your dark meat should be at 170˚-175˚.

Good luck and let us know how she turns out!

socalq · Oct 19, 2012

Scarbelly said:
The bottom line is that the skin is only going to be crisp if cooked at a higher temp or if crisped on a grill or under a broiler. You can help the skin by sitting in the fridge without a cover over night. The fridge actually draws moisture out of the skin which will help with crispness

That's what I did....brined for about 8 hours, then removed it, rinsed, and put it in the frig. It'll be on the smoker a little later.

If I decide to grill it for crispiness, what should the breast temp be when I remove it? What should the grill temp be?

Thanks!

socalq · Oct 19, 2012

Originally Posted by Mdboatbum

When the fattest part of the breast hits 165˚, your dark meat should be at 170˚-175˚.

Good luck and let us know how she turns out!

If I'm going to grill or broil for crispiness, what should the temps be when I remove the bird from the smoker?

mdboatbum · Oct 19, 2012

SoCalQ said:
If I'm going to grill or broil for crispiness, what should the temps be when I remove the bird from the smoker?

It's only going to be under the broiler/over the coals for a matter of a few minutes, so if you pull it at 155˚-160˚ it should be fine. What you could also do is pull it off the smoker and let it rest for 20-30 minutes, THEN toss it over the coals or under the broiler to crisp up, thereby reducing the chances that you'll dry out the white meat during the last phase.

linguica · Oct 19, 2012

oldschoolbbq said:
Socal, I get big birds at our local purveyor and set them in the swimming pool for 12 to 24 hrs., plenty to soak-up the goodness.

When you take them out , rinse and (if time is not a factor ) rest them in the Reffer to dry a bit, then rub(under the skin too) all over and Smoke as usual. A mix of Butter and your Rub does well smeared under the skin, cook @ 300° for a crisper skin. If you smoker doesn't go that high , them pop on a Grill and crisp the skin , however the lower calorie version is to remove the skin after smoking , just as good and the reason for the rub under the skin...

Two Chickens on Lil Girl 012.JPG

oldschoolbbq

Jul 19, 2012

I know, not a beautiful bird, but 'Delicious'

Have fun and join your Cali. smokers , lots of good people and you'll learn a lot... and have fun doing it; have fun and...

Swimming pool?????????

scarbelly · Oct 19, 2012

Linguica said:
Swimming pool?????????

Brine

oldschoolbbq · Oct 19, 2012

Yeah, I got a delux brine container...

Actually I got some really large containers at the Bakery here in town;$1.00 each, :

7-14 three chickens 019.JPG

oldschoolbbq
Jul 14, 2012

Two Chickens on Lil Girl 001.JPG

oldschoolbbq
Oct 19, 2012

This will hold a (25)lb. bird...

Have fun and...

socalq · Oct 19, 2012

Mdboatbum said:
It's only going to be under the broiler/over the coals for a matter of a few minutes, so if you pull it at 155˚-160˚ it should be fine. What you could also do is pull it off the smoker and let it rest for 20-30 minutes, THEN toss it over the coals or under the broiler to crisp up, thereby reducing the chances that you'll dry out the white meat during the last phase.

Excellent tips. Should I foil the bird during the rest?

Thanks so much!!

linguica · Oct 19, 2012

SORRY. My old boss used to tell me "Why you so gullible boy?". Old habits die hard.

mdboatbum · Oct 19, 2012

SoCalQ said:
Should I foil the bird during the rest?

Thanks so much!!

I would. It will let it cool gradually and let the juices reabsorb. The problem, as I see it, with going from the hot smoker directly to the much hotter crisping the skin step is that it risks squeezing all the moisture out of the meat, nullifying all that hard work and love you've put into smoking it to keep it moist in the first place. If you let it cool to say 145˚ and let all the juices calm down, you're still in the safety zone, but much less likely to overdo it while blasting it with direct heat from the coals or broiler.

socalq · Oct 19, 2012

Mdboatbum said:
I would. It will let it cool gradually and let the juices reabsorb. The problem, as I see it, with going from the hot smoker directly to the much hotter crisping the skin step is that it risks squeezing all the moisture out of the meat, nullifying all that hard work and love you've put into smoking it to keep it moist in the first place. If you let it cool to say 145˚ and let all the juices calm down, you're still in the safety zone, but much less likely to overdo it while blasting it with direct heat from the coals or broiler.

Makes perfect sense! I'll foil it, wrap it in a towel, and put it in an Igloo cooler for 30 minutes or so (or longer, if necessary to bring the temp down). Then I'll either pop it under the broiler or put it on the grill at high heat. Likely it will go under the broiler...

Thanks so much for the advice. I've never done a full bird before, so this really helps my confidence!

mdboatbum · Oct 19, 2012

SoCalQ said:
Makes perfect sense! I'll foil it, wrap it in a towel, and put it in an Igloo cooler for 30 minutes or so (or longer, if necessary to bring the temp down). Then I'll either pop it under the broiler or put it on the grill at high heat. Likely it will go under the broiler...

Thanks so much for the advice. I've never done a full bird before, so this really helps my confidence!

Not to be disagreeable, but I wouldn't wrap in a towel or put it in a cooler. This is likely to lead to the skin getting pretty soggy, making it more difficult to crisp up. I'd just leave it on the counter under a foil "tent" for a half hour or so.

socalq · Oct 19, 2012

Mdboatbum said:
Not to be disagreeable, but I wouldn't wrap in a towel or put it in a cooler. This is likely to lead to the skin getting pretty soggy, making it more difficult to crisp up. I'd just leave it on the counter under a foil "tent" for a half hour or so.

You're not disagreeable at all. I'm grateful for your comments.

So are you suggesting I put it in a foil pan or a dish and put a foil tent over it...and not wrap the foil around it tightly?

Drying Bird After Using Slaughterhouse Poultry Brine Recipe

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