I need some ideas for doing the above:
brine or not
type of wood
mop/sauce or just rub?
thanks in advance!

On Apr 17, 9:41 pm, Walt Fles wrote:
I need some ideas for doing the above:
brine or not
type of wood
mop/sauce or just rub?
thanks in advance!

I can share an experience I had with turkey - close, so it may be
helpful.

I brined it in a brine that included Prague Powder #1 for 24 hours
along with garlic and some salt, I think. Then I rinsed and dried it.
I did not use a rub or anything on it, but put it directly into the
hot smoker, which I wasn't able to get very hot that day. Temperatures
hovered between 150 and 200, and in the end I really had to work to
get the temperature up to finish the bird. I used lump charcoal along
with hickory chunks thrown in every so often, and a dish of water
under the turkey. I stopped at normal done temperatures for turkey
(forget what that was) and the end result was an extremely juicy and
good tasting turkey, but unfortunately it had a tough skin that was
pretty much a complete loss. The turkey flesh, because of the PP#1,
was quite ham-like in that it had pinked up quite a bit and had a
flavor between ham and turkey.

So, it was very good, but next time for another data point I think
I'll try a brine without Prague Powder and up the temperature to
around 375-300 and maybe baste a few times to try to get a better
skin. I suspect it will not be as moist that way, but it's worth
experimentation. I'm guessing "perfect" would be a two stage smoking
session where the temperature is quite high for some portion of the
process - not sure if that would be early or late in the game. The ham
cure like quality went well with the smoke.

--Jeff

On Apr 17, 8:41 pm, Walt Fles wrote:
I need some ideas for doing the above:
brine or not
type of wood
mop/sauce or just rub?
thanks in advance!

Hello, Walt. I don't think there is a right or wrong way to brine as
it becomes a matter of taste. As with many cooking ideas, it becomes
a rage, then everyone does it.

I tried it, and it honestly did make a difference in the chicken. It
was a little plumper and a little juicier, no doubt. But I wasn't
sold on the texture, and in reality it wasn't a LOT juicier.

Opinions vary on the amount of time in the brine as well as brine
mixes vary a lot. Most seem to start with about 1/2 cup kosher salt
in cold water and then other things are added to it. Hot pepper
flakes, juniper berries, springs of rosemary, vinegar, and all manner
of things seem to get in there. With the flavors not being as intense
as a marinade you don't get overwhelmed with them.

I would season after the brine with a good sprinkle of rub no matter
what.

All that being said, I will marinade chicken like I always have, but
no more brining. It wasn't a quantum leap forward and I think a good
rub and a little more time (slower cooking) on the pit will yield the
same results.

Since I almost always grill chicken, I didn't get much benefit from
it.

YMMV.

Robert

On Apr 17, 8:41 pm, Walt Fles wrote:
I need some ideas for doing the above:
brine or not
type of wood
mop/sauce or just rub?
thanks in advance!

Always brine chicken breasts. Rub, but don't mop. Cook hot - about
300-325F

-sw

On 17-Apr-2008, Walt Fles wrote:

I need some ideas for doing the above:
brine or not
type of wood
mop/sauce or just rub?
thanks in advance!

Mind you, I only smoke whole chickens at my house, but I have learned
a thing or two about it.
1. Chicken likes a citrus brine. Overnight is good. Hound's brine is great.
TFM's brine is easier and also quite good. Goya or Badia brand 'Mojo
Criollo' is easiest and still pretty good.
2. Rub before cooking is good. IMO garlic sux on chicken. I use Old Bay.
Best I've come up with so far, but I'm still looking. My house rub is 'Bayou
Blast' by Emeril. It sux on chicken.
2. Chicken does not benefit from slow cooking. There is no colagen to break
down and precious little moisture to be sacrificed. Cook at 250°F to 325°F.
3. Chicken loves fruitwood smoke. I have orange and it's a perfect match.
Otherwise, I use oak. Mesquite is just okay, but IMO hickory does not
marry well with chicken.
4. Basting is a waste of effort and only extends the cooking time.
5. Skin will be a disaster unless you can crisp it up near the end of the
cook.
Ceramic cookers can do it by ramping the heat up quickly to 450° - 500°F.
With breasts having only one skin side, you could do it under a broiler.
Place
it close to the fire and don't leave it even for an instant. Get it out the
instant
the deed is done.
**Frankly, I don't hold out much hope of actually salvaging the skin, but
some here have claimed that it works. I've never even tried it and probably
won't. I like fresh chicken skin deep fried and seasoned after, or whole
chicken parts deep fried with the skin on and seasoned after.
--
Brick(Youth is wasted on young people)