1st Whole BC Chicken

Discussion in 'Poultry' started by hagisan, Jul 21, 2013.

  1. hagisan

    hagisan Meat Mopper

    So this was my first whole chicken attempt in my new WSM.  Did not brine.  Rubbed butter under the skin and applied our rub.  The breasts were a little dry.  Next time, I'll brine to see if that improves the moisture in the breast.

  2. Good looking bird!  [​IMG]   Yes brining is something to consider & should help your next one stay moist for you  [​IMG]
  3. fwismoker

    fwismoker Master of the Pit

    Sorry to hear it didn't come out perfect for you...keep practicing.     I've found NO brine is required cooking it good and hot @ 325 and birds come out dripping wet head to toe. 

    Go with sand in the pan instead of water next time if you didn't do so.    Keith
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Hagisan, your Bird 'looked' good , but as FWI mentioned, keep practicing on the Chicken and   you'll find your Rhythm soon.

    IMHO, brining is a great method for Poultry. You can infuse more flavor and the moisture in the finished meat is worth the trouble. Cook @275*F or higher and your skin will be at a better consistency for you.A lot of folks remove the skin after the "flavor" has seeped through  the meat during cooking.

    Other methods are fun and give you a change of taste : use a compound Butter under the skin , simple EVOO on or under the skin , cover  the Breast in strips of Bacon anchored with toothpicks , and if your Chicken Throne will allow for moisture , you can go nuts with ideas for the contents ...Beer, Whiskey, Wine , Fruit Juices , Broths and so on... or use a pan to set the Throne in as it cooks if you have a UBA  (  Up the Butt Appliance) that doesn't hold fluids.

    Then there's Injecting stuff into the flesh, and IMHO , I feel injecting from the inside of the carcass is better than poking holes in the outside leaving holes for juice to seep out of as you Smoke.

    Basically , just have fun experimenting and find your own method...

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