So I haven't had real good luck with chicken grilling or smoking not sure what I'm doing wrong or maybe I'm expecting too much. I've had chicken from barbecue restaurants and was really tender and just awesome all around. Can't seem to duplicate that experience so I'm going to try again,
I was doing some reading online and have decided to brine the chicken breasts for 24 hours in buttermilk. What are your thoughts on that? I have read that anyone who's done it raves about how juicy and tender the meat is.
I was going to add various spices into the buttermilk or just sprinkle the breasts with those spices before putting on the smoker.
I guess… Here's where I am asking for the help in addition to your thoughts on the buttermilk brine. I understand that if you smoke chicken you are not getting crispy skin, however, how long and what temperature would you recommend to make sure the chicken is just really really tender?
I was also thinking if and when it is done smoking to put it on the Weber kettle grill for maybe three or four minutes each side over direct coals to crisp the skin up. Do you think that would be a good idea?
I bought this instant read and it should be delivered tomorrow to ensure it's being cooked to the appropriate temperature. From reading on the site this seems like a really good one hopefully. ( Lavatools Javelin PRO Duo Ambidextrous Backlit Instant Read Digital Meat Thermometer. )
Just trying to make some chicken breasts not thighs because everyone seems to like the white meat. I know it can dry out quick and fast so that is the reason I want to brine first. I have read that you can use water salt and sugar or that with some additional spices and herbs in it. But I just thought buttermilk sounded good. Really not clear on how that brines the chicken but I've read that it works.
By the way… The recipe calls for 4 1 pound bone in chicken breasts. I also forgot to mention it says add 1 tablespoon of kosher salt to the buttermilk so I'm assuming that's how the brine works?
I was doing some reading online and have decided to brine the chicken breasts for 24 hours in buttermilk. What are your thoughts on that? I have read that anyone who's done it raves about how juicy and tender the meat is.
I was going to add various spices into the buttermilk or just sprinkle the breasts with those spices before putting on the smoker.
I guess… Here's where I am asking for the help in addition to your thoughts on the buttermilk brine. I understand that if you smoke chicken you are not getting crispy skin, however, how long and what temperature would you recommend to make sure the chicken is just really really tender?
I was also thinking if and when it is done smoking to put it on the Weber kettle grill for maybe three or four minutes each side over direct coals to crisp the skin up. Do you think that would be a good idea?
I bought this instant read and it should be delivered tomorrow to ensure it's being cooked to the appropriate temperature. From reading on the site this seems like a really good one hopefully. ( Lavatools Javelin PRO Duo Ambidextrous Backlit Instant Read Digital Meat Thermometer. )
Just trying to make some chicken breasts not thighs because everyone seems to like the white meat. I know it can dry out quick and fast so that is the reason I want to brine first. I have read that you can use water salt and sugar or that with some additional spices and herbs in it. But I just thought buttermilk sounded good. Really not clear on how that brines the chicken but I've read that it works.
By the way… The recipe calls for 4 1 pound bone in chicken breasts. I also forgot to mention it says add 1 tablespoon of kosher salt to the buttermilk so I'm assuming that's how the brine works?
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