Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
After the last brined chicken turned out mushy, I am taking the advice of a few on here, and am smoking two chickens without brining first.
The start of something beautiful!
This was a whole foods bird, according to the packaging there was no additives. The bird was previously frozen, that might have had an effect too.
I had the UDS holding steady at 300°, my last bird had great meat, but stretchy skin, this one had crapped meat but great skin. Got the" pop" bite...
The bark was good, flavorful, but the meat was mushy. Kinda disappointing really!
I used another members recipe for the brine/marinade. With a few changes, but very close.
Brine/Marinade
1 gallon water
2.5 oz kosher salt
2.5 oz sugar
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tsp Cajun...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.