Just your basic Chicken

quote:

Originally posted by jcohen1005:
Brined a basic chicken in some Franks and ACV overnight,
Jay

Not to be a stickler, but that's marinading, not brining, they are very different in what they do.

Not sure what ACV is other than Actual case Value

quote:

Originally posted by SmokinOkie:...Not sure what ACV is other than Actual case Value

btw, imho, acv = apple cider vineger. lol. ttyl!

Smokin;

Thanks for the correction. Appreciate any help, advice, comments.

I have always butterfly'd my hens (cut down the back with shears - spred out flat) and like the way they turn out. Really good smoke penetration. I think I will try uncut next time (like yours) to see if there is noticable benefit to one method over the other.

3 hours would be a looong time for my 020 set to 270 degrees. (might just be because I split 'em) What meat temp do you get at the 3 hour mark? I find that when I go much over 170 internal in the breast - that it's great just out of the smoker, but the next day it's a little dry. I prefer to stop @ 165 or so in the breast meat - but sometimes I have had to 'finish' off the thighs in the oven.

Just starting myself - but even my worst results have been tasty.

Brining them in Smokin's brine,even for a couple hrs will give you a lot of cushion.

Smoke shouldn't be a lot of issue in yardbirds,since they can take up too much.

Split birds,or halves is a good method.

That way you can get them off,closer to 160* in the breast.

I'm looking forward to trying turkey breast when my Cookshack gets here. Got a e-mail today that it shipped. No tracking number though. Wonder how a chicken breast would do in the smoker, or multiple? They are a bit small, that's why I thought turkey.

You don't see a lot of discussion,and they have some quirks,so the FIND at page top will get you to all the possibilities..

Then,you may see why most cooks cook dark meat.

I'd be thinking bones in, skin on, if you don't want the skin you can always take it off. I'll check the find function too.