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sfprankster's Buttermilk Brined Whole Chicken

post #1 of 9
Thread Starter 

Second round of smoking with my WSM.

 

Since I have access to a commercial kitchen for my business. I have plenty of room in the walk ins to begin a few brines. The first, a 5 lb grass-fed, pastured, organic chicken brined overnight in buttermilk. Nothing fancy in the brine, just fresh ground black pepper and fresh grated green garlic I picked up from the farmer's market yesterday. 

For brining, I use 2 1/2 gallon buckets w/lids. This size will fit 1-2 chickens. Once in the brine, I place a heavy plate onto the chicken to keep it submerged. For whole chickens, I suggest you brine overnight. For smaller pieces, a few hours is all that is necessary. Once removed from the brine, I patted the chicken dry with paper towels and let rest in the refrigerator for an additional hour to dry. I used a light rub I threw together from the spice rack. Not too much, as my gf prefers less spice on her chicken. 

 

    

 

 

I made the change to using lump charcoal for this smoke. All the seasoning smokes(3) and the char siu on Monday, I used Kingsford Blue briquets. Personally, I prefer to use lump in my Weber kettle and am still experimenting with my WSM. I placed the chicken on the top grate, in a hot smoker(320-330) for a total time of an hour and a half. When the chicken reached an internal temperature of 150, I removed the drip pan and placed the chicken on the lower grate to crisp the skin and to finish smoking(internal temperature of 165).

 

    

 

 

For a side dish, I roasted some baby red potatoes in EVOO, salt, fresh ground black pepper and rosemary. I placed the potatoes below the chicken to catch the drippings for the first hour or so. 

 

    

 

 

 

 

 

 

 

The chicken turned out moist and tender with a nice smoke flavor. The breast meat was exceptionally moist(not my favorite part of the chicken :icon_wink: ).

 

Wings(gf's favorite) on sliced breast meat, roasted rosemary red potatoes, roasted corn with sauteed green garlic, green onions and kale in a chardonnay reduction sauce. 

 

 

 

Next time, it's going to be a slow smoke(225-250) on the brined chicken, with a fast sear on the weber kettle to crisp the skin. Still in the testing stages.

 

 

Can you say tri-tip? Could happen as soon as Friday... :drool:

 

 

 

Going to stick with the easier smokes for now, at least until I am more comfortable with my WSM. I figure it will take 3 weeks to brine a brisket into a pastrami, beginning next Tuesday. In that time, I should have at least 10-15 smokes under my belt. 

post #2 of 9

Tasty Looking meal! Nice Smoke! Are you planning on using pop's brine for your pastrami?

post #3 of 9

Looks great, and nicely documented.

 

Couple questions ... 

 

I know you're still experimenting with lump on your WSM, but what are your thoughts so far? I'm very interested since I've only used briquettes, but have some lump I plan on testing out this Sat.

 

On your buttermilk brine, do you find that the buttermilk actually imparts flavor or is it "only" moisture?

post #4 of 9

very nice work.....and you're right, having access to a walk-in is priceless.....LOL.....the kale side looks delish....thx for posting.....Willie

post #5 of 9

This chicken looks great! I also appreciate the pictures.

 

points1.png

 

Disco

post #6 of 9
Thread Starter 

Quote:

Originally Posted by HardwoodAlchemy View Post
 

Looks great, and nicely documented.

 

Couple questions ... 

 

I know you're still experimenting with lump on your WSM, but what are your thoughts so far? I'm very interested since I've only used briquettes, but have some lump I plan on testing out this Sat.

 

On your buttermilk brine, do you find that the buttermilk actually imparts flavor or is it "only" moisture?

 

 

 

I've used both the Royal Oak and Lazzari lump charcoal. For me, the Royal Oak is easier to maintain a steady temperature, but burns quicker. The Royal Oak charcoal pieces are closer in size. The Lazzari has either large(4-6" tree branch) chunks or very small pieces, nothing sized in the middle. The Lazzari's larger chunks seem to have a difficult time lighting each other due to the smaller contact area. By comparison, The Royal Oak is very lightweight and lacks density, while the Lazzari has some weight and density to the pieces. For use in my Weber kettle, I much prefer the Lazzari over the Royal Oak. So far for my WSM, I'm leaning towards the Royal Oak since it's much easier to maintain a consistent temperature with less maintenance.

 

 

As to the brine, the buttermilk adds moisture to the chicken, but it's the green garlic and rub that adds the flavor. You can add some dry spices to the buttermilk to impart more flavor into the chicken if you'd like.

 

 

 

Don't have buttermilk?

 

 

Buttermilk Recipe

 

1 qt whole milk(2% will work as well)

4 tbsp fresh squeezed lemon juice or apple cider vinegar

 

Combine the ingredients and let sit for 5 minutes(may take a minute or two longer, depending on the acidity of the lemon) until curdled.

 

 

 

 

Quote:
Originally Posted by dirtsailor2003 View Post
 

Tasty Looking meal! Nice Smoke! Are you planning on using pop's brine for your pastrami?

 

I haven't checked out the brine you mentioned. I'll give it a look and compare it to my own and decide. I'm always looking for new ideas and recipes.

 

 

 

 

Quote:
Originally Posted by Chef Willie View Post
 

very nice work.....and you're right, having access to a walk-in is priceless.....LOL.....the kale side looks delish....thx for posting.....Willie

 

Thanks!!

 

Actually, I have two 20' x 30' walk ins in my kitchen. Thumbs Up 

post #7 of 9

Dang , I miss having walk-ins .

 

So your Chicken looks fantastic , and so the sides also. But I have a question , if the Buttermilk doesn't impart any of it's tart flavor , why waste good Buttermilk :icon_question:  I enjoy a big ole jar full of Buttermilk and sometimes with cornbread .

 

Have fun and . . .

post #8 of 9
That's a fantastic looking chicken! Sorry I'm a day late. The whole plate looks so good.
- Ryan
post #9 of 9
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

Dang , I miss having walk-ins .

 

So your Chicken looks fantastic , and so the sides also. But I have a question , if the Buttermilk doesn't impart any of it's tart flavor , why waste good Buttermilk :icon_question:  I enjoy a big ole jar full of Buttermilk and sometimes with cornbread .

 

Have fun and . . .

 

It adds moisture into the chicken. The best chicken(fried, smoked or broiled) I've tried has been soaked in a buttermilk brine. The breasts remain moist and tender, even when slightly overcooked.

 

I've never been one to like buttermilk by itself. Only in baking and poultry brines, etc.

 

 

 

My brother, on the other hand, gulps it down by the gallon whenever he comes over to my place. :icon_wink: 

Quote:
Originally Posted by RMMurray View Post

That's a fantastic looking chicken! Sorry I'm a day late. The whole plate looks so good.
- Ryan

 

 

Thanx!!!

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