ornage68 I just think it a bunch of hooey (there is that subtle enought) ... LOL
I've tried it and for me, I just don't see the benefits in flavor and I've used dark beer, and fresh herbs, etc. It just doesn't seem to give me a flavor that we taste a difference.
But I know people love it, that's why I say keep doing it if it works for you.
I've put temp probs inside the can, while it's cooking and they are so insulated (from the turkey/chicken, they don't really come up to boiling, which would be required for them to steam. Think of it like this. If the meat temp you're cooking too is 160 or so and the meat is at or below that temp, is the beer get so much more temperature that it's boiling and really giving off steam?
Now, I know lots of people feel the same way about brining, they just don't see the benefit, and that's cool, go with the methods that work.
Keep doing it by all means, wouldn't be the first time I'm wrong
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