or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › no time for brine
New Posts  All Forums:Forum Nav:

no time for brine

post #1 of 3
Thread Starter 
No time for brine on a chicken ...well asumuing that we all have smokers and maybe a charcoal grill as well if u dont have time for brine and your worried about the chicken drying out ...try rubbing them down the day before or evem that morning and just grill them first on a charcoal grill just to get that skin nice amd crispy ...like 15 20 min on either side...and if it chars a bit dont sweat it they moisen right up in smoker...when done on the grill put in smoker at about 265-275 and smoke until internal temp is 180 or so put in cooler or pan in the oven to rest for 20 min and you will have nice juicy chicken no brine required...and i also spritz mine with a mixture of apple juice apple cider vineger and butter....I did 300 chicken halfs for the gun show for the town...and every peice was juicy as hell.....sold out in 5 hours
post #2 of 3

Good tip. I went to cook some Thighs the other day and was worried about dryness because there was no time to Brine. Looking at the package it said it was Enhanced with 12% broth for juiciness. So it was injected and essentially prebrined. Seems more companies are enhancing their birds. They taste good but it sucks paying $2+ a pound for water weight!...JJ

post #3 of 3
Quote:
Originally Posted by Chef JimmyJ View Post
 

 Seems more companies are enhancing their birds. They taste good but it sucks paying $2+ a pound for water weight!...JJ

 

I so agree! and they don't clean the fat pockets near the tail, and stick in 2 necks in the cavity, AND wash down before packaging with Clorox!

 

I think I would rather a nutrient pill please, I'll try the beef taste today, I had the chicken pill last night.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › no time for brine