Dry Breasts

Brining 101.

Breasts don't have enough fat to keep them from drying out.

What temp did you cook them too internally? If it was above 160, you'll dry them out.

Find Brining 101, click on the "smokin okie barbecue guide" link at the top of the page, and on the new page that pops up, you'll see a link to brining.

Brining isn't injecting, you soak in a brine, althoug I guess some inject but you don't need to.

Smokin

Like Smokin' says,they are delicate.

Cooking light seperate from dark is the easy solution.

Cooking halves,get them off by 175�in the leg joint.

Hey guy's,
Does one HAVE TO BRINE before smoking a chicken or turkey ? I gave my smokette to a friend, AFTER I got a 55, and he's been talking about doing a turkey, I would have sent him here but no computer. I'm making copies of most thing's that might be of interest, lot's of paper. Thank's for the help

Mark

No, don't have to do anything around here if you don't want to.

Just that most poultry white meat is pretty hard to get right and brining helps with a little flavor and a little fudge factor in terms of temp, but nope, don't have to.

Every blind taste test I've done with friends with brined and non brined chicke, they've always picked the brined for better moisture and better flavor.

I always suggest, do some of both and see which you prefer. Some people don't like to brine and that's okay.

Smokin'

I agree with Smokin',but have one other thought.

We keep looking for the perfect,as if the regular won't be superb.

I have been known to do all the tricks and wear myself out,with the next one.

Still do it, at times.

I have also found that using the Cookshack,simple is mighty fine.

I have been known to pull bone in breasts,thighs,legs, out of the freezer and use the microwave to help the defrost.

If I have an hour or two,I marinade with whatever Italian style dressing is in the refrig door.

If not,I lemon pepper,throw them in at 250�,with a little cherry or apple and cook.

Rarely are they not the best my guests have had.
[of course they are drinking my beer]

Try the simple,you'll be amazed what the CS will do,in spite of us.LOL

Ditto Tom!

I think I've sold about 10 Smokettes just from people stopping by during one of my bbq's. Many of them are last minute, "gee, let's bbq" affairs that don't have enough time to brine. I stick with Chicken Thighs and Drumsticks usually, and after I slather them with mayonaise and spices, come out juicy anyways.

Sometimes I just plop the meat in the smoker and let it go.

The beer always helps, too

That said, after listening to Smokin' preach about brining for a while here, I'm gonna try it next weekend.

Its time to put some buckboard bacon in the smoker... i'm oughta here!

Thank's Smokin & Tom for the info !! Guess I'll have'ta visit brining 101. My buddy is a hardcore charcoalholic but was amased at the ease and the and no tending to as with a conventional wood smoker. His wife was alittle upset when I gave him my smokette 'cause he'll spend more time in the house instead of checking his charcoal grill. Thank's again for the help and info..

Tom,

Lately, we've been brining the chicken over night, putting in a ziplock with some italian foru a couple of hours, then smoking. Kind of combines both methods.

Have to be careful with the italian when you get an FE and do the Ocala Bill Chicken, it can burn if you don't watch it.

Smokin'

Bill used the Jumpin' Jim approach,but Bill doesn't use a sugar based rub.

Newman's olive oil & vinegar may also contain less sugar than the other Italians.

There was also some other trick of spillin' Gentleman Jack in the process,but we forgot to measure.

I think Headcountry has some sugar,but I need to check my rub containers.

See ya