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Nasty Chicken
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Dollinger
Posts: 79
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
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What size chicken and how much salt did you use? Kind of salt?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Photo of bird cooking?
Indirect at 300-350 on chicken will give you terrible rubbery skin every time on the EggThank you,DarianGalveston Texas -
Did you spray it?
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Did you SV it for 30 days with a brisket?
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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.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
See Mad Max. Can't go wrong with that one!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Two words... Equilibrium Brine. If you can weigh and understand basic arithmetic, you can't **** it up.Pratt, KS
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MattBTI said:Two words... Equilibrium Brine. If you can weigh and understand basic arithmetic, you can't **** it up._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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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.
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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!
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I do Butter Ball turkeys. They are brined from factory. Spatchcock, and they turn out delicious and moist on the egg. Not rocket science.
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ha - funny post.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Same as others above I always wet brine bird then rinse and leave uncovered in fridge for a few hours before smoking. Perfect.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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