- Dec 30, 2009
- 33
- 11
1. How do you keep the skin on poultry from getting rubbery when smoking? Personally, my wife & I remove the skin before we eat the meat but some friends & family members really like to have the skin on their pieces. I've have no problem with this when I cook on a charcoal grill or in the Char-Broil Big E-Z. The skin needs to stay on when smoking to keep the meat from drying out but maybe it should be cut completely off after the smoking & before serving.
2. Brining vs injecting: I have been a staunch believer in brining my poultry prior to cooking. But recently on another forum, a person said that he, too, always brined but now has found that injecting is much quicker & does just as good a job. I'd appreciate any comments either way on this. I've never injected anything but could learn to do it IF it does the same thing as brining. Bill
2. Brining vs injecting: I have been a staunch believer in brining my poultry prior to cooking. But recently on another forum, a person said that he, too, always brined but now has found that injecting is much quicker & does just as good a job. I'd appreciate any comments either way on this. I've never injected anything but could learn to do it IF it does the same thing as brining. Bill