I am brining them overnight, was thinking of a mayo rub, dry rub toss, injecting with Rosemary creole butter and smoking them up. Anyone else used mayonaise to help get the skin just right?
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I did chicken wings following the mayo recipe in Cookshack's Recipe section under "Fowl". Here's the link:
Mayonaise Smoked Chicken
It's similar to what you're doing. The wings turned out pretty well, but the only way to get the "skin just right" (assuming you mean crispier) is to throw the birds into a hot oven, or grill. The brining turns out great fowl and will give you some room for error if you decide to crisp the skin. If you have a smoker that heats 300* or higher, you might get the result you want.
Mayonaise Smoked Chicken
It's similar to what you're doing. The wings turned out pretty well, but the only way to get the "skin just right" (assuming you mean crispier) is to throw the birds into a hot oven, or grill. The brining turns out great fowl and will give you some room for error if you decide to crisp the skin. If you have a smoker that heats 300* or higher, you might get the result you want.
Pags:
I do the mayo chickens and they turn out great. I also put a coating of mayo on my salmon after brining rub etc. It really keeps it moist and just scrapes off very easy.
I do the mayo chickens and they turn out great. I also put a coating of mayo on my salmon after brining rub etc. It really keeps it moist and just scrapes off very easy.
I've got 60# of chicken halves in brine tonight. I don't know about the need to inject AND brine. Also, with brine, injection, and rub, you've got a lot of flavors to juggle and balance. Too much going on for me.
I agree Todd. Brine them and rub, great chickens every time. "Keep it Simple Stupid" 
The brine, mayo and rub should do the trick. Skip the injection this time, and you'll love it.
From back in the chili comp days,the really good cooks say"sometimes,it's the stuff you leave out that makes the difference".
IMO,the injection is tryin' to do,what Smokin's brine,would have done.
My "coonass" relatives shootup everything.
Must have rubbed off on me.
Maybe we were too lazy to get up in time to brine
LIke Todd says"it takes a better cook then I am,to balance out too many things.
IMO,the injection is tryin' to do,what Smokin's brine,would have done.
My "coonass" relatives shootup everything.
Must have rubbed off on me.
Maybe we were too lazy to get up in time to brine
LIke Todd says"it takes a better cook then I am,to balance out too many things.
Not on topic, but the 60# of chickens cooked up perfect with just the brine and plain old rotisserie chic seasoning. I swear the holiday brine would make a great cocktail if it tastes as good as it smells. I hated to pour the remainder out.
So how does this work? I read the mayo chicken recipe on this site and would like to try it but am confused by the logistics.
Do I put the rub under the skin and mayo on the outside of the skin? Both on the inside? Both on the outside? The recipe sounds like I am supposed to put both on the outside, but won't I miss out on a lot of flavor that way?
Any insight here would be greatly appreciated.
Do I put the rub under the skin and mayo on the outside of the skin? Both on the inside? Both on the outside? The recipe sounds like I am supposed to put both on the outside, but won't I miss out on a lot of flavor that way?
Any insight here would be greatly appreciated.
mayo is oil, so just put it on the outside of the chicken, lightly and then add your rub