Experimenting with pops brine with poultry a bit. I had some wing pieces and skinless/boneless thighs, so I threw them in a bowl with 1/2 gal of brine/cure. Two days in the brine, then rinsed 3-4 times and then patted dry. A light sprinkle of Jeff's rub on a rack. I had spare space so I put in a chub of sausage for a little fatty action. Into the MES30 at 275'. AMNPS went in with pecan pellets. Temp probe went into the sausage. At 2-1/2 hours exactly the remote alarm went off at 170' IT.
It was movie night with the Mrs... BIRD is the kids favorite! They are mad because they cant have any.
I will definitely be making this again! It was even better the next day after a sit in the fridge. So versatile! The wings are just finger licking awesome cured like that, but the thighs were the winner here! They can go cold chopped up in salads or pasta. I was going to make a chicken salad out of some but there was none left!
Thanks for looking.
It was movie night with the Mrs... BIRD is the kids favorite! They are mad because they cant have any.
I will definitely be making this again! It was even better the next day after a sit in the fridge. So versatile! The wings are just finger licking awesome cured like that, but the thighs were the winner here! They can go cold chopped up in salads or pasta. I was going to make a chicken salad out of some but there was none left!
Thanks for looking.
