I brined 2 fryers for 15 hours and then set up for an Apple wood smoke. I set up the smoker for 240 deg F, and but the birds in with a popular beer. checking 1 hour in, it was noticed that 1 bird had indeed fallen over spilling its can of liquid gold so it was decided just to smoke it resting on the breast side.
After about 2 hours, I put in the themometer into both birds. I was showing 150 Deg F in both breasts.
The temp. only got up to 157 deg F in one breast and actually went down over the next 90 monutes in the other.
Since I was looking for an IT of 160-165, the birds became overcooked and a little rubbery even though they were juicy from the brine and tasty from the smoke.
My question for the experts.
Why did the IT never show that the birds were done?
Could it have been because of the long brine?
This is the first time this has ever happened with brining over 20 birds over 2 years. I am stumped.