- Jul 9, 2008
- 35
- 11
I've smoke chicken before but decided to try and brine them after reading a lot of good things about it. The meat was very juicy but the skin was burnt. I'm hoping someone can help me figure out what happened.
Brine (for 4 hours)
1 gallon water
1/2 cup of salt
1/2 cup of sugar
2 table spoons of homemade rub
Took out of brine after 4 hours and let sit in the fridge for 2 hours. Put olive oil on both sides and rubbed with homemade rub which contained sugar and salt as well as a few other ingredients. Smoker was always running between 225 and 250. I checked them at 2 hours and the skin looked perfect. I checked them at 4 hours and it was burnt. Any thoughts on what could have caused this. The only thing I did different this time than I normally do is the brine and the fact that I put oil on before putting the rub on. I appreciate any and all feedback. Thanks!
Brine (for 4 hours)
1 gallon water
1/2 cup of salt
1/2 cup of sugar
2 table spoons of homemade rub
Took out of brine after 4 hours and let sit in the fridge for 2 hours. Put olive oil on both sides and rubbed with homemade rub which contained sugar and salt as well as a few other ingredients. Smoker was always running between 225 and 250. I checked them at 2 hours and the skin looked perfect. I checked them at 4 hours and it was burnt. Any thoughts on what could have caused this. The only thing I did different this time than I normally do is the brine and the fact that I put oil on before putting the rub on. I appreciate any and all feedback. Thanks!