I dun goofed :( HELP

[hokieman18]

Hey guys so I am kinda new here. Just a breif into, I am smoking on a DIY mini WSM. Its been a charm and I have learned a ton here.

So I have only done one or two beef smokes and have mainly been focusing on chicken. I went home for lunch today to prepare 2 chickens that I am going to cook on the beer can. I brined both over nigth and let them sit in the fridge for a day to dry out ( i am going fo that crispy skin

) any way i rubbed both with a different rub for each and injected both BUT i forgot to rinse one of them before getting the rub.

My questions are:

A. should i have rinsed it before letting it dry out in the fridge

B. now that i didnt rinse it and its got rub on it is it OK? or what can i do to salvage my bird?

 

[scarbelly]

What was your bine ? 

 

[hokieman18]

It was a salt, sugar, pepper, and few other spices....can't really remember off the top of my head

Does that help?

 

[s2k9k]

A. I would have rinsed, rubbed and smoked. I don't understand letting it sit for a day to "dry out". That kind of defeats the purpose of the brine.

B. Just smoke them!

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[scarbelly]

I think you will be OK - it might be a tad salty - if you are using a rub, try to use one without salt 

 

[hokieman18]

Too late, the salted rub is already on. The reason I let them air dry was because I was told here that it will help produce a crispier skin. I smoked a chicken last week at 230 degrees but the skin was rubbery. This time i am doing 300

 

[s2k9k]

300 will definitely help the skin.

 

[chef jimmyj]

I think you will be OK - it might be a tad salty - if you are using a rub, try to use one without salt 

Too late, the salted rub is already on. The reason I let them air dry was because I was told here that it will help produce a crispier skin. I smoked a chicken last week at 230 degrees but the skin was rubbery. This time i am doing 300

 Both statements are Correct. I brine so my Bubba Chix Rub, posted frequently, contains no Salt. And just like forming a Pellicle or Drying Sausage casing gives a better result, Drying the Chicken Skin gives better Color, takes more Smoke and, most importantly, will be Crispier... As far as Rinsing after brining...I have not found it makes that big a difference in terms of residual Salt. In terms of Safety, many Chefs and the USDA (see below) feel the Risk of contaminating the surrounding area with splashing Chicken juices is not worth the effort or salt reduction...JJ

Rinsing or Soaking Chicken
Washing raw poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. This is called cross-contamination. Rinsing or soaking chicken does not destroy bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.

http://www.fsis.usda.gov/fact_sheets/chicken_from_farm_to_table/index.asp

 

[hokieman18]

Ok so I smoked both chickens last week and both turned out great! I will be making a thread about it later today