Got some wings going on this afternoon. Taking a 4 hour buttermilk bath with some salt and pepper, then a nice smoke at 300/325 in my UDS. Stay tuned to see how they turn out.
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Yeah, I hope these turn out nice and juicy, they usually do in a broth and salt brine. This is my first buttermilk brine though. I just took them out of the fridge and they are about to go in the smoker.
I sauced them at around 35 minutes and pulled them at the 50 minute mark. They turned out juicy and delicious. However, the skin was still a LITTLE too rubbery for my taste, though I did eat it. I ended up putting the rest on my grill for 5 minutes each side to crisp them up. I'll mark down in my logs to take it up to 350 next time. All in all, I'm satisfied with the results. I enjoy seeing the facial expressions on my co-workers face as they walk past my office during lunch
I use the broiler to crisp them, but same effect (deliciousness)!
Were they nice & moist after using the brine? I know that's about the only way I'll do them from now on. We really like it.
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Hope your next batch turnes out to your liking ,
Anxious to see the next batch .
Good for you , forkeeping notes ( a log book of BBQ ) .That isone of the best tool you can have for improving your game ! ! !
Have fun and . . .