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Chicken: What am I doing wrong? - Page 2

post #21 of 30
Agree with JckDanls 07 on using coarse salt over a fine salt. I use either a coarse kosher salt or pickling salt for my brines.
post #22 of 30

The only kind of bird that justifies brining imo is a turkey....it's bigger, it will spend more time in the smoker which can benefit from a brine for juiciness and also flavor profiles.

 

My whole  chickens are in smoke for 2 hours and change and they are smokey/tasty as can be and they cook over 300 degrees.

 

Chicken parts will cook faster so i'll cook them at a lower temp so that they can spend some time in the smoke... 225-250 ish then finish with a sear.

 

 

IMO most people brine birds not as much for flavor profiles but for juiciness....and they just don't need it. 

post #23 of 30
A high percentage of salt in the brine is what causes the cured hammy texture.
Use just 1% or 2% salt and brine a bit longer. Actually, a 1% equilibrium brine is the best way to do it.
Any pure salt will do.
I brine for flavor, mostly.



~Martin
Edited by DiggingDogFarm - 7/15/13 at 7:23pm
post #24 of 30

The brine should have equal parts salt AND sugar. Personally, I would avoid sea salt and use table salt. As far as the skin goes, smoke at a higher temp. (275-300). 2.5 hours should be enough.

post #25 of 30

A lot of good advice said above! Higher temps will firm up that skin, grills will crisp quicker then upping the smoker temp, and course salt over fine is the way to go.

 

You mentioned doing competitions...if that's the case then they likely wont let you use a gas grill as part of your cooking process. i know the FBA rules say you can only use electric, wood and coal burners. So a Weber Kettle is the way to go and having a grill along side your smoker is essential in comps for last minute high heat needs.

post #26 of 30

I smoke my chicken around 250-270 and the skin still doesn't really crisp, but it does get a really nice color (I have a ECB).  We usually get the crispy skin when we reheat it for lunch the next day in the toaster oven LOL.  I really think it tastes best that second day.  Just stick it in the toaster oven at 350 and take it out when you can't resist the smell any more.  A standard oven would work just fine also.  

post #27 of 30
Quote:
Originally Posted by jeffed76 View Post

I smoke my chicken around 250-270 and the skin still doesn't really crisp, but it does get a really nice color (I have a ECB).  We usually get the crispy skin when we reheat it for lunch the next day in the toaster oven LOL.  I really think it tastes best that second day.  Just stick it in the toaster oven at 350 and take it out when you can't resist the smell any more.  A standard oven would work just fine also.  

If you would kick the final temp up the day of the smoke. You would not have to wait till the next day. To have crispy skin.

David

post #28 of 30
Quote:
Originally Posted by themule69 View Post

If you would kick the final temp up the day of the smoke. You would not have to wait till the next day. To have crispy skin.

David

That is my usual intention, but it seems like my internal temp is getting well over 160 by the time I attempt to crank up the heat.  I'll try starting at a lower temp for the first hour and a half then crank it up for the final hour.  Thanks mule!

post #29 of 30

Practice ; the only way you will get it YOUR wayicon_exclaim.gif. Keep a log of your cooks and you'll find a method that works for the way you want it. All good advice, just a matter of the learning curve...biggrin.gif

 

Have fun and . . .

post #30 of 30
Thread Starter 
I haven't been online for a couple of days and am just now seeing all of the comments. There is a lot of good information here. Thank you everyone for your input! I will post my next chicken smoking and let you all know how it goes! Thanks again!
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