Discussion in 'Poultry' started by aquarices, Aug 19, 2015.

  1. Got some wings going on this afternoon. Taking a 4 hour buttermilk bath with some salt and pepper, then a nice smoke at 300/325 in my UDS. Stay tuned to see how they turn out.

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty!
  3. tumbleweed1

    tumbleweed1 Smoking Fanatic


    I'm doing 4 or 5 lbs tomorrow. I let mine sit in rub for a couple of hours & then brine with buttermilk & salt for 2 more hours as well.

    Makes'em nice & juicy.

  4. Yeah, I hope these turn out nice and juicy, they usually do in a broth and salt brine. This is my first buttermilk brine though. I just took them out of the fridge and they are about to go in the smoker.
  5. tumbleweed1

    tumbleweed1 Smoking Fanatic

    I think you'll like the buttermilk.

    I guess we'll see.

  6. I sauced them at around 35 minutes and pulled them at the 50 minute mark. They turned out juicy and delicious. However, the skin was still a LITTLE too rubbery for my taste, though I did eat it. I ended up putting the rest on my grill for 5 minutes each side to crisp them up. I'll mark down in my logs to take it up to 350 next time. All in all, I'm satisfied with the results. I enjoy seeing the facial expressions on my co-workers face as they walk past my office during lunch [​IMG]

    Last edited: Aug 19, 2015
  7. tumbleweed1

    tumbleweed1 Smoking Fanatic

    Nice job.

    I use the broiler to crisp them, but same effect (deliciousness)!

    Were they nice & moist after using the brine? I know that's about the only way I'll do them from now on. We really like it.

  8. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Nice job.  I'm going to be doing this same recipe this weekend so I can feed a boat full of Salmon fishermen and women.
  9. b-one

    b-one Smoking Guru OTBS Member

    Those look tasty! I'm hoping to do some this weekend!
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice job .! :drool Sorry about the skin , IMHO , you should have Grilled then immediately after finishing . some are saying adding an oil to the skin before cooking , helps crisp the skin .

    Hope your next batch turnes out to your liking ,

    Anxious to see the next batch .

    Good for you , forkeeping notes ( a log book of BBQ ) .That isone of the best tool you can have for improving your game ! ! !

    Have fun and . . .
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it thems there looks good. - nice job

    A full smoker is a happy smoker

  12. Thanks for the suggestions! I'll write down to grill them immediately next time and maybe try adding a little oil too.

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