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Chicken Help please

post #1 of 13
Thread Starter 
Should you brine parts of the chicken? Thighs, legs, breast. Or is this process just good for the whole chick? Also will this hep with the red that is sometimes in chicken? My wife cannot stand that and will not eat it if it is there.icon_question.gif
post #2 of 13
Brining is as good for chicken parts as well as whole birds. As for the red parts, if you cook the chicken to 165-170 degrees, and the juices run clear, then the meat is cooked to proper doneness. The red is the result of the "smoke ring". This link should explain the process so you and "the boss" understand why it's red. http://www.geocities.com/senortoad/S...bequeMeats.htm

Hope this helps!

Take care, have fun, and do good!


post #3 of 13
Brining any part of a chicken is beneficial for taste and moisture. I'm not sure what you mean by "the red" sometimes in chicken. If it is blood, be sure and try to rinse it out, otherwise the brine will usually take care of it. ALways double rinse chicken/parts when removing from the brine and pat dry, before doing any type of cooking, smoking, grilling, or frying.
post #4 of 13
Thread Starter 
Yes it is the blood that she does not like. A couple of more questions if yall have the time, The clear membrane under the skin does that cook off or do you clean that off? If you ar doing parts how long should you brine? Hopefully the last: Is it still 1 cup salt to 1 gallon of H2O? Sorry for this one but Why do you use unchlorinated H2O?
post #5 of 13
I don't know about a membrane. I'm thinking it may be a layer of fat that will cook out. (Someone else may weigh in on this) I use tap water for my brine which is chlorinated. Using un-chlorinated may be a personal preference. I would brine parts for 3-4 hours.

Hope this helps.

Take care, have fun, and do good!


post #6 of 13
Thread Starter 
All help is good!!
post #7 of 13
I do chicken thighs without brining. Just an herbed rub. Cook at 225-250 till 180 internal. Wouldnt eat thighs any other way. But maybe brine would make them even better. Ill let you know after I try.
post #8 of 13
Sounds like my wife. She always makes me go to 180+. I do not brine though, I marinade. icon_wink.gif
post #9 of 13
Hey jpeck, you also might try running your hand up under the skin and seperating it from the meat. Then smear rub between the skin and meat. Good lord does that make a difference! Also, like Debi says, chicken don't need to be cooked low and slow. Crank the heat up, then you get crispy skin, man, thats the best part of the bird. PDT_Armataz_01_37.gif Terry
post #10 of 13
Truth is 180 is a goal I never reach. About 170-175 and Im starved!
post #11 of 13
J -

If it's still bleeding it isn't done! http://www.deejayssmokepit.net/Poultry.htm
post #12 of 13

Internal temp

I only cook my poultry to 165 before pulling off and covering. Have never had a problem. Truth is times have changed and meat doesn't need to be cooked like it used to. Pork for example even when they had the problem with Trich.... (spelling issue) there was a study done and all bacteria was killed at 138 degrees but they still recommended cook to 170+. Now even without Trich... around they still wont lower the recommended temp too much. I only cook pork to about 140 tops before pulling off and covering, unless of course doing some pulled pork.
post #13 of 13
I cook boneless, skinless thighs and do not brine and they come out great.. I rub on some olive oil and then a dry rub.. Wings I cook like the thighs, some OO and a rub and at the end I brush on some hot sauce with butter and brown sugar mixed in.
I would brine other parts after having my first brined chicken a few weeks ago I will aways brine now.
I cook to 165 also.. My wife was a manager at a Boston market and their training says 165 is good for chicken.
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