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Old 07-05-2004, 11:12 PM   #21
Join Date: Jun 2004
Posts: 1,018
A note here on brining chikens...it may be adviseable to add the instruction to rinse the bird carcass after brining/before cooking in order that the excess salt is ridden of...(if you like salty chicken meat and or gravy, you can always add it; if you don't, or can't take that in your diet, getting rid of the excess is a good idea!)

Sorry I'm a newbie on this List, have you discussed the "Dancing Chicken" aka "Beer Butt Chicken" yet? Its another wonderful method of getting the moisture into chicken/turkey meat, and or "tweaking" your results that little bit more...

Note that the "brining" concepts work equally well with beef and pork...if you are interested, I can give a few starter ideas...


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Old 07-07-2004, 11:54 AM   #22
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We tried brining, but found it didn't add any value, especailly considering the time involved. We think it changes the texture of the meat as well.

We have never had a problem with moist juicey turkeys or chickens when smoking them. In fact, you need a bib to eat them. If they were any juiceier, you would need a pool.

Also, if you buy a frozen turkey, it is already brined. They come packed in a solution.

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