chics a soakin'

dave17a

Smoking Fanatic

Original poster

Dec 23, 2012

903

92

west central Mo

• Jun 30, 2013

• #1

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• dave17a
• Jun 30, 2013

Got two young bird in . Got in yesterday about 3. Going to splatchcock. Freeze one. Does anybody put rub on after brine?. Thinking will add another burst of flavor. Like lots of flavors. More pics to come as we progress today. About 3:00 or so. Can you upload pics later in same photoset? How? 

 

dirtsailor2003

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Oct 4, 2012

21,947

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Bend Oregon

• Jun 30, 2013

• #2

I don't brine, but I would put a rub on if I did.

 

bdskelly

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Feb 3, 2013

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DFW North Texas

• Jun 30, 2013

• #3

I'm with Case on not brining.  One because I'm lazy. And secondly because most all of the whole chickens in my area are bagged and swimming in a solution already!

But YES i like to rub them. I use  a little olive oil Tony Chachere creol seasoning and Cumin 

 

Last edited: Jun 30, 2013

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jun 30, 2013

• #4

dave17a said:

Got two young bird in . Got in yesterday about 3. Going to splatchcock. Freeze one. Does anybody put rub on after brine?. Thinking will add another burst of flavor. Like lots of flavors. More pics to come as we progress today. About 3:00 or so. Can you upload pics later in same photoset? How? 

Click to expand...

Just click that little pencil icon right below the post and you can edit anything you want!

 

Last edited: Jun 30, 2013

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Jun 30, 2013

• #5

 

dave17a

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Dec 23, 2012

903

92

west central Mo

• Jun 30, 2013

• #6

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• dave17a
• Jun 30, 2013

All done Oh so good

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• dave17a
• Jun 30, 2013

Bad pic. Fried green tomatoes. So much rain plants were small and needed to get them off.

 

bdskelly

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Feb 3, 2013

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DFW North Texas

• Jun 30, 2013

• #7

Dave

I'd say you did good on those chickens.  And don't worry about that last blurry photo.  I get a bit jittery myself around Fried Green Tomatoes too!  Yumm! 

 

Last edited: Jun 30, 2013

rich-

Meat Mopper

Feb 14, 2011

292

16

Ocean Shores, Washington

• Jul 1, 2013

• #8

Hi Dave, When I do chicken, I use Pops brine for 12 to 24 hours and then pull from the brine, rense  in cold water, dry with paper towels then I give them a hefty coating of Jeffs Rub all over, under as much skin as i can and then smoke them.

I have had them actually squirt juice when I inserted my probe to check for Internal Temps.

Brining and rubbing is the way my wife and I like our smoked chicken.

Rich-
 

 

dave17a

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Dec 23, 2012

903

92

west central Mo

• Jul 1, 2013

• #9

I had some High mountain seasoning Maple brine for poultry I bought a few years back. 20 hrs about in brine. It was a killer. Rubbed down with homemade rub. My wife just could not get enough. Will never not brine again. Was going to freeze the 2nd bird but wife said no supper tomorrow night. Whatever.