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Nasty Chicken

So I thought I'd try a test drive for thanksgiving on a small scale. I trued to dry brine a Chicken. I thought if I scaled back the time it would work. Yuck what a salty rubber beast. Not sure I want to do the Turkey on the egg this year. That bird was nasty! You can't un-taste that taste!

Comments

  • Mattman3969Mattman3969 Posts: 9,260
    What size chicken and how much salt did you use? Kind of salt?

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Photo EggPhoto Egg Posts: 9,608
    edited November 6
    Photo of bird cooking?
    Indirect at 300-350 on chicken will give you terrible rubbery skin every time on the Egg
    Thank you,
    Darian

    Galveston Texas
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  • Sea2SkiSea2Ski Posts: 3,661
    My method to do a turkey is to wet brine the bird, spatchcock it and let it dry overnight in the fridge. Day of the cook, get the egg stabilized to 425 ish for at least 30-45 min, put the bird on raised direct and bank the egg back to where you think it will be 375‘Ish. Crispy skin every time, and even though you are choking the fire some, there is enough airflow to keep the “bad” smoke flowing out of the egg.  This method works well for me. 
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    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
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    Caliking said:   Meat in bung is my favorite. 
  • thetrimthetrim Posts: 9,254
    See Mad Max.  Can't go wrong with that one!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
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  • MattBTIMattBTI Posts: 417
    Two words... Equilibrium Brine. If you can weigh and understand basic arithmetic, you can't **** it up.
    Pratt, KS
  • BotchBotch Posts: 8,692
    MattBTI said:
    Two words... Equilibrium Brine. If you can weigh and understand basic arithmetic, you can't **** it up.
    Hold my beer....   =)
    _____________________________________________
     
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  • LitLit Posts: 7,575
    Sea2Ski said:
    My method to do a turkey is to wet brine the bird, spatchcock it and let it dry overnight in the fridge. Day of the cook, get the egg stabilized to 425 ish for at least 30-45 min, put the bird on raised direct and bank the egg back to where you think it will be 375‘Ish. Crispy skin every time, and even though you are choking the fire some, there is enough airflow to keep the “bad” smoke flowing out of the egg.  This method works well for me. 
    This but I usually brine overnight in a bucket in the fridge then pat dry and let stand in the fridge a couple hours then spatchcock and cook. 
  • DollingerDollinger Posts: 57
    ok small bird, dry brine, no SV but will try next time to see if it's worse but pretty sure it can't be, didn't think it would be remarkable enough to photo, crushed rock salt pebbles, indirect at 350 until 170 on probe. It tasted like smoked rubber salted wormshit! 
  • littlerascal56littlerascal56 Posts: 1,005
    I do Butter Ball turkeys.  They are brined from factory.  Spatchcock, and they turn out delicious and moist on the egg.  Not rocket science.

    Land of OZ-Hays Kansas

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++2 Weber Kettles

  • NDGNDG Posts: 1,817
    ha - funny post.
    Columbus, Ohio
  • GATravellerGATraveller Posts: 7,111
    Same as others above I always wet brine bird then rinse and leave uncovered in fridge for a few hours before smoking.  Perfect.

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  • Mattman3969Mattman3969 Posts: 9,260
    Dry brine works. I’ve done exclusively on yardbirds,chops and steaks for several years. All it takes is a good sprinkling of Kosher salt.  Don’t use a heavy dose of table salt or it will be too salty.  


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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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