I was just goning to do a butt can chicken for the 4th, until I stopped to read this site. ran into town and bought hamburger for Cyndi burgers and a mess of chicken legs. Half the legs I marinated in teriayki sauce, and half just salt & pepper. The marinated legs were great, the others were blah. But my butt chicken really needed help. No more rubbin the outside, next time we brine. Other than smoke the bird had no flavor. On the bright side my new butt chicken holder I bought worked great, it has a larger base which held the bird beautifuly. Next Sat., 4 racks of spareribs, can't wait.
My 4th of July smoke
- Thread starter skeeter
- Start date
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In my opinion, brining is the way to go with poultry, it just adds so much taste and juicyness. If you are worried about your salt just reduce the amount in the brine. I was able to cut the salt way back in most brines and still achieve the same effect.
I don't brine my beer butt birds ... I use a higher heat, EVOO, and a rub inside and out.
If they were any juicier, I'd have to eat them with a spoon!
If they were any juicier, I'd have to eat them with a spoon!
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