bird is in the brine....questions:)

[David Prince]

using the apple brine recipe onsite, and have a few questions.

1. how should i tie this bird up for cooking?

2. do i need a rub, and if so does anyone have a good one?

3. should i wrap the bird in foil and cooler it after the cook?

thx in advance and everyone have a great holiday/infopop/emoticons/icon_smile.gif

 

[Jim Minion]

1. Don't tie the bird up, it takes longer for the thighs to get done when pull tight to the bird.
2.I like to add something as simple as seasoned salt.
3. You can wrap and place in cooler but not need to have a tender bird. Understand that the bird will continue to cook for a period doing this.
Have a great holiday.
Jim

 

[Dave Lewis]

I'm doing the same apple brined 14# bird. Its going in the brine today around noon.

1. I won't tie it up. I want the thighs to lay open so they will be done when the breast is done.

2. I'm using a commercial cajun rub (something with a little heat to it)

3. I'm not going to wrap it and store in cooler. I will just time it to be done about a half hour before dinner time so that I have time to let it rest under a foil tent for at least 15 minutes before carving to allow the juices to redistribute thru the meat.

 

[Keri C]

A cosmetic note: sometimes the bird will become a bit spraddle-legged and awkward-looking while on the smoker. If you wrap it in foil as it comes off the smoker, you can wrap tightly and gently guide the legs into a more trussed position with the foil. After a short rest, the legs will remain in that more... ehem... lady-like position.

Like I said, it's strictly a cosmetic thing, but I prefer the trussed legs-together pose to the spread-eagled pose if I'm plating a presentation for the world to see. Okay, so maybe I'm a poultry-prude! If I'm slicing in the kitchen, then it doesn't matter anyway and the party's on! /infopop/emoticons/icon_wink.gif

Keri C
Smokin on Tulsa Time