Thank you Cecil, Heck I thought you'd fallen off the edge of the earth.
Lookin" good Foam.
Haven't fallen off yet, Just been spending a lot of time with my sweet Livi our granddaughter. Went to Hymel's the other day, Passed in front of your house and blew the horn,did you hear it. Almost stopped in to see what was in your smoker. Was glad to see you didn't have any damage from the tornado a few weeks ago.
Thank you Cecil, Heck I thought you'd fallen off the edge of the earth.
Hi Randy and thank you.That looks really good nice color. Now I have questions.
I did chicken quarters a few days ago. Brined them for 4 hours in salt, brown sugar and water and smoked them at 225, I wanted to brin them using pink salt #1 but was not sure about the longer brine time producing to much salt taste. I haven't smoked a lot of checkin and expected these to take maybe an hour and a half, but they took around 6 hours to reach 165 itt, is that normal? They did turn out tender and juicy, but I wonder an
about the time they took and your brining compared to water, salt and brown sugar? Your right about the chicken prices, I got a 10 pound bag of quarters for $4.90. Brisket at Sam's is $2.49 a pound and so pairs $2.89 for prime brisket at Costco.
Randy,
Below is a link to some hind quarters I recently did... Cure #1 could be added to the brine... Add at a rate of ~1 gram per pound of chicken ... that will get you about 140ish Ppm nitrite...I brined and smoked some chicken legs in salt, brown sugar and water last year. Instructions were to brine for two hours but I got side tracked and didn't get them out of the brine for 12 hours. They turned out real salty. So win I contemplated using pink cure #1 and the indtructions were for days instead of hours I remembered how salty those legs were after 12 hours. These quarters actually turned out great. I gave some to my neighbor and they loved how tender and jucy it was and did't even realize their was no skin. But still I want to try a wet pink salt brine and leave the skin on next time. I do heat my smoker up to 275 then reset to 225 after it hits hits 225 with the meat in the smoker. Haven't tried leaving the door cracked yet but I trust your good advice and will give it a try. One might wonder why I would want to change what I did if it came out good, but isn't that what we all do, improve on perfection o just try something different for the curiosity in us?
To me when doing small items other than seafood I much prefer injection vice brining. A whole chicken just I occassional brine, its a nice deviation from my norm. But what I call bits & peices, I can inject and get for the most part the same flavor profile added as with a brine and in much less time and reefer space.I brined and smoked some chicken legs in salt, brown sugar and water last year. Instructions were to brine for two hours but I got side tracked and didn't get them out of the brine for 12 hours. They turned out real salty. So win I contemplated using pink cure #1 and the indtructions were for days instead of hours I remembered how salty those legs were after 12 hours. These quarters actually turned out great. I gave some to my neighbor and they loved how tender and jucy it was and did't even realize their was no skin. But still I want to try a wet pink salt brine and leave the skin on next time. I do heat my smoker up to 275 then reset to 225 after it hits hits 225 with the meat in the smoker. Haven't tried leaving the door cracked yet but I trust your good advice and will give it a try. One might wonder why I would want to change what I did if it came out good, but isn't that what we all do, improve on perfection o just try something different for the curiosity in us?
Great minds think alike.
Below is a link to some hind quarters I recently did... Cure #1 could be added to the brine... Add at a rate of ~1 gram per pound of chicken ... that will get you about 140ish Ppm nitrite...
I don't add the weight of the brine when figuring cure amounts because the water evaporates leaving the ingredients in the meat....
http://www.smokingmeatforums.com/t/246037/injecting-chicken-hind-quarters
I use what Pop always used for his Thanksgiving Turkeys.Those look great. I have been so involved in perfecting my ribs, butts and brisket over the years that I compleatly neglected chicken.
It's a whole new world with endless possibilities as I see it.
I have got to try those bacon warped thighs.
When you say you injected them what was the mixture and how much of what for what amount of chicken?
Randy,
Its really hard to screw up a chicken. Nearly have to go low and slow these days, chickens are too big to be tender. A 6lb fryer, oxymoron ??
That was awesome. I need to try that cure..
Thank you..... but its hard to mess up a chicken.
Just caught this on the homepage. Beauty flock Kevin!! Points!!