Learned a valuable lesson this weekend!


 
Jeff Langer

Jeff Langer

TVWBB Fan
I'm pretty much a noob (5 smokes on the WSM)and learned a lesson this weekend!

I had two whole chickens butterflied at the grocery store and cooked them up this weekend. When brine receipes tell you to brine for a few hours they mean it! The chicken was very salty and was almost not edible... I was crushed and embarrased but my family took it well. My 11 year old son suggested that we order pizza!
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Most recipes I've seen suggest only an hour for chicken parts, so maybe butterflied it really wouldn't have taken more than that. And yes, rinsing is a big deal.

Also, make sure any other seasoning you use doesn't include salt...sometimes store-bought rubs have salt in them, and after brining you don't want to add any more.
 
Lots of details to get right when you brine.

Sure the chicken was unenhanced? Brine kosher amount for Morton or Diamond? Time in brine? Any salt in seasoning? Along with thoroughly rinsing, none are "minor details".
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K:
Did you rinse the bird before cooking? That's important too
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Paul </div></BLOCKQUOTE>

Did that once first time I made chili sauce (forgot to rinse the salt off after using it to draw the juices out of the veggies).

I used the resulting chili sauce exclusively in making my rib bbq sauce because I forgot to rinse the salt off. It worked (thankfully).

Never made that mistake again.

Live and learn.
 
I use the "Chicken on a throne" recipe from "Smoke n' Spice" cookbook and always inject the birds. Works nicely; not too salty.

We all make recipe mistakes. My favorite was for a cake in my bachelor days. Called for 2 Tbsp. instant coffee. So I used granules, not the liquid. Whaddaya gonna do?
 
I often use a salt-free "Mrs. Dash" seasoning on my brined birds, but with parts - and butterflied birds qualify here, I think, I more often give them a good soak in Mojo and then blot the liquid off of the outside of the bird before I apply my rub (Weber Kickin' Chicken is my current favorite) then go skin side down, indirect heat at about 350 until almost done, then over the coals to do a number on the skin... unless I do something else.....

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Langer:
I'm pretty much a noob (5 smokes on the WSM)and learned a lesson this weekend!

I had two whole chickens butterflied at the grocery store and cooked them up this weekend. When brine receipes tell you to brine for a few hours they mean it! The chicken was very salty and was almost not edible... I was crushed and embarrased but my family took it well. My 11 year old son suggested that we order pizza!
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Jeff,

Don't know what brine recipe you used but last week I apple brined two 4 1/2 lb whole chickens for about 18 hours, rinsed well, patted dry and air dryed in the refrig for about 8. Used the recipe from this site but with a tad less salt. I was a little nervous about the saltiness too since this recipe is for turkeys. These birds were all natural, no enhancing liquid added. Believe they were Tyson.

Smoked to an internal breast temp of 160 degrees, tented for about 45 minutes,then sliced the breats and pulled the wings, thighs and legs. Wife said it was the best chicken she'd ever eaten, especially the breasts which were very tender and moist. Absolutely no salty taste. Used apple wood to smoke, there was a very subtle smoke taste.

Scotty W.
 
I used a simple brine of kosher salt, sugar, and water. The rub I used called for a little salt. ( 2 teaspoons I think).

Thanks to everyone for the kind words... I am so glad I found this website!
 
Jeff, I know how you feel when you put in the time an effort and the results are less than you expected. The good news is, you get to try again. This site is really helpful and I have learned most of what I know from here and with a few failed attempts myself.

Keep trying new things and research the heck out of them before you fire up the coals.

My wife is really picky about smoked food so I have my work cut out for me, but she is very supportive and gives constructive feedback on the not so great attempts.

The process of getting the great results is half the fun!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Your brine is too salty. </div></BLOCKQUOTE>
Agreed.

I rarely brine chicken anymore but when I used to I have gone a long time (when something has come up preventing cooking). Never salty.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Monty House:
I use the "Chicken on a throne" recipe from "Smoke n' Spice" cookbook and always inject the birds. Works nicely; not too salty. </div></BLOCKQUOTE>

I agree with Monty. You can't screw up the injecting method, and it's easy. You can do this with spatchcocked birds as well. I use a stick of butter with cajun spices mixed in. Inject the warm spicy butter all over the bird and smoke it up.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dksmith17:
Lesson #1
Use all duke sweatshirts as fuel before you use any charcoal. This is a necessity to produce good que
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I disagree. Remember this rule: Dark blue is better than light blue, and red is better than dark blue.
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Redeamed my self today... Made some chicken and ribs today that we're out of this world! My father in law told me that the chicken was the best he has ever had!
 
I shut all the vents about three hours ago and just went outside to wipe down the wsm/put it in the garage and it is still at 225! What the heck?

Have I mentioned how much I love this thing lately?
 
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