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Pre-Brined in the packaged???

post #1 of 2
Thread Starter 

...I hope to slow cook a Purdue 4lb whole chicken.  Two questions:  1)  The chicken is tightly wrap (the way it was purchased) what seems to be in water.  Would this be considered a possible brine mixture in how it's packaged??  Or is this just packaged in water.  Either way is brining  still suggested.  2)  Most chicken recipes involved a 4 lb chicken...if I decided to slow cook a 8 lb chicken, other then cooking time would anything else change.  Thx for your input in advance.

 

Geoff 

post #2 of 2

Gcansmoke , I rarely brine anything anymore. I lazy and don't need the extra B.S. My chicks always come out good and (with smoking) the skin is limp and chewy , unless you Grill at high heat to crisp it up , or cook at 300*F or higher :drool.

 

I cook at 225*F as my normal Smoker heat . It may wander up and down 10 to 15 degrees and still be fine . However , you need a good probe therm. to know the IMT of the Breast and Thighs (165*F is done for chicken without drying it out :biggrin:

 

A larger Bird would be the same , basically. In at 225*F until 165*IMT.

 

Now , after all that , if you want more flavor than just the (taste like chicken thingy) , go ahead and Brine with some of your fav. Spices in the mix . Garlic , Onion ,Rosemary , etc. Always use your therm.for cooking chamber heat and the IMT of the

 

meat .

 

There are several ways to cook the Fowl . Beer Can style . Spatchcocked , Quartered , etc.

 

Be aware that a rub with a lot of Sugar in it , or slathering BBQ sauce on (during the whole cook) will burn the skin , making it useless. The meat should b OK , but the flavor will be less than expected :icon_eek: . Solution , use a rub you like (or make your

 

own) with little sugar in it and sauce the Bird in the last 30min. of your cook. you'll get good color and great taste Thumbs Up

 

Send us Q-view of you escapades and join in our discussions anytime words.gif .

 

Have fun in your journey into the " World of Smoke" , and as always . . .

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