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Was my chicken undercooked? - Page 2

post #21 of 25

Flash that chicken looks great!! I will show my friends and just maybe they will eat a little more the next time we smoke a chicken.

post #22 of 25

Here is something that may be worth reading.

 

Sorry I don't know how to make the link a single word.

 

http://www.hi-tm.com/Documents/Bloody-chik.html

post #23 of 25
Quote:
Originally Posted by shtrdave View Post

Here is something that may be worth reading.

 

Sorry I don't know how to make the link a single word.

 

http://www.hi-tm.com/Documents/Bloody-chik.html


just curious what the internal temp of the bone, that the moisture seeped out of was.............i do agree that chicken is often overcooked.
 

post #24 of 25



 

Quote:
Originally Posted by Nola Saints Smoker View Post

I have smoked several chickens, including the beer butt chicken and the spatchcock chicken. I have brined some, injected some. Cooked at different temps, from 250* to 350*. In my opinion, I find the brine changes the texture of the meat. I have brined chicken from as little as an hour to as long as 4 hrs and I just don't care for the way it comes out. The last chicken I smoked was spatchcocked and I injected, rubbed w/EVOO and seasoned it. I smoked it at 300* until the breast hit 170*. The meat was tender, juicy & flavorful. No more brining for me.



My experience with brining poultry has been the same. It takes on a hammy texture which I don't care for, regardless of brine time. Injected is ok, along with a buttermilk marinade.

post #25 of 25

Here's some I did in my big smoker, a chicken and a turkey:

 

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The chicken:

 

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cut up:

 

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The turkey:

 

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cut up:

 

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You can see the juices running out of the turkey before I even took a knife to it... smoking a bird makes it retain it's juices and it's absolutely amazing how juicy and flavorful they are!  These were also brined in a salt - sugar - nitrite brine, pickling them like a ham, too, giving that all-through pink color just like a ham.  Both were true delicasies and delicious!  I did them to 160° - 165° which was more than enough.

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