half a yard bird plus an extra wing

RRP

Ever since @SSN686 posted this leg thread I knew what I had to egg soon.

But, unlike Jay, I brined mine in just canning salt and sugar for 4 hours. Then rinsed and then left on a platter uncovered in the frig for 24 hours, then covered with Saran Wrap for another 24 hours.

Tonight after smearing well with EVOO I dusted with DP Raging River. Then indirect on a raised grate at 350º with apple wood for smoke it looked like this




Then on the way thru 35+20+10 with that last 10 min I coated the pieces with 50/50 Blue Hogs Smokey Mountain and Tenn Red



Yard bird plated and here it be!!!

QDude

That looks awesome Ron! How did it taste?

RRP

QDude said:

That looks awesome Ron! How did it taste?

G R E A T! While I was actually afraid that those 48 hrs in the frig might have dried the pieces out they were really quite moist, tender and tasty! 

I will do it all again!

Ybabpmuts

Ron, you have the hottest looking chicken legs of any man I've seen on the internet. I wish I could say the same about your hot looking breasts, but there's a man in Toledo ....

GlennM

Looks great!  I love the dark meat - legs and thighs are my go to. I always brine full chickens, also add brown sugar, garlic, chunk of lemon and fresh herbs to the brine. I bring it to a boil to enhance the flavour and then cool it down b4 adding the bird. Brine overnight in the fridge, dry it off next morning  and rest it in the fridge for a bit. As you know, it makes a huge difference   I have a brine barrel

https://www.chadwicksandhacks.com/products/the-briner-jr-bucket?variant=31449547538466&gclid=CjwKCAjwxOymBhAFEiwAnodBLFMAaZ7isJwN8B5hQioC_7PwU9xEtiHjFoVBpJnmBdV-BV7z1Z3-UBoCZtMQAvD_BwE

Here’s a chicken we cooked the other night

https://share.icloud.com/photos/0080HWoA_eP4pGmEF8Sg6Empw

lousubcap

Yes sir-great looking chix right there.  Nailed the colour (nod).

caliking

That does look good!

I'm usually too lazy to brine chix, but I need to try it again. How was the texture after brining with canning salt?

lkapigian

Great Cook, Even better view

RRP

caliking said:

That does look good!

How was the texture after brining with canning salt?

Not mushy if that was your concern - with the canning salt being so fine I honestly think it permeates the meat better and deeper rather just laying on the surface. I'm sure that can be disputed, but that's my opinion any way! 

fishlessman

RRP said:

caliking said:

That does look good!

How was the texture after brining with canning salt?

Not mushy if that was your concern - with the canning salt being so fine I honestly think it permeates the meat better and deeper rather just laying on the surface. I'm sure that can be disputed, but that's my opinion any way! 

looks great to me. as a side note, i coat the tday bird with a salt dry brine in the fridge for a good 2 to 3 days, always moist, never salty. it just works

loco_engr

Dayum Ron . . . great looking bird!

SSN686

Morning @RRP

Those look FANTASTIC!