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I just had my wife check my existing homer buckets and they are marked with a "2" which seems to be just fine per the information shared about the different plastics. I think I will be okay for this 8 hour brine...
Yeah, not worried about the moistness, I also haven't had a problem with dry meat either. My main concern on the temps was the quality of the finished skin (higher temps usually mean better, crispy skin to some extent) and getting out of the danger zone (40-140) within 4 hours. So I'm leaning...
So it sounds like 300 degrees will be a good temp of choice. It will save me time and get me out of the danger zone faster which is a worry with this big beast of a bird.
Wow, that white wine worchestershire, aka Marinade for Chicken was a tough product to find locally. I called like 6 stores before I could even find a store that carried it.
I plan to use a 5 gallon homer bucket from home depot with a lid and put the entire bucket in my spare fridge. I have a pretty easy setup for this actually.
I'm on the fence in regards to my cook temp. I know the skin will be crummy at 225 but the bird is going to be cold and warmed up (for the people I'm cooking it for) so the skin isn't going to be "crispy" anyways I feel. I know that at 225 the meat will be super tasty as it has been in the past...
Just FYI. I want to modify my burnt ends a bit. I didn't care for their final texture.
The flat was great, the burnt ends I plan to cube and put back on the smoker a bit more before serving them next time.
Opinion mixed with information I suppose.
True, rub does stick to fat, but don't think it penetrates the fat very well. So the side of your meat where you leave the fat, and then put rub on it, that rub isn't going to penetrate as well as the rub applied directly to the meat.
Trimming off the...