chics a soakin'

Discussion in 'Grilling Chicken' started by dave17a, Jun 30, 2013.

  1. dave17a

    dave17a Smoking Fanatic


    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? 
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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
  4. s2k9k

    s2k9k AMNPS Test Group

    Just click that little pencil icon right below the post and you can edit anything you want!
     
    Last edited: Jun 30, 2013
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]
     
  6. dave17a

    dave17a Smoking Fanatic


    All done Oh so good


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

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    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
  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-
     
     
  9. dave17a

    dave17a Smoking Fanatic

    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.
     

Share This Page