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View Full Version : Getting some dry chicken during practice


Atlasman
04-01-2013, 05:00 PM
Darn it I am getting frustrated. Did a brisket and 8-10 racks of ribs last week to practice and I was on fire!! Nailed my first brisket, dead on smoke ring, tender, juicey, bend, pull.....all there with a nice taste profile. Ribs were all kinds of experiments on tastes but end products were great.

So I am Mr confidence all the sudden and do a couple chicken cooks just for fun.............they sucked.

I keep getting dry chicken (thighs). Did bone in and bone out, rub under skin and not, marinade and no, inject and no.

Gotta be my cook times but the thighs are temping no where near over done........even had some in the 140-150 range that were dry.

Used multiple different chicken brands so wasn't the meat.

Running about an hour light smoke wide open then same in foiled butter bath, sauce then back on 15-20 to firm up sauce.

Pit Temp is always 250 spot on.


Hard to believe I am over cooking them but I must be to get them dry.

Have used fab c dark, bird booster, and kosmos soak and STILL had dryness issues.


What the heck??

Jacked UP BBQ
04-01-2013, 05:11 PM
to be honest, I dont think you are cooking them long enough. I cook mine at 240 and my process takes 2.5 hours and they are juicy as can be

INmitch
04-01-2013, 05:44 PM
For what it's worth here's my timeline:

9 am on 250 degree's in uncovered butter bath.
10 am cover w/foil.
10:50 out of pan on rack.
11:10 sauce n back on (I drop smoker temp to 220 @ 11)
11:47 out for turnin

Internal temp is usually 205. At 12:10 I taste one of the two thighs that I don't turn in. Juice still runs down my chin. Hope this helps.

indianagriller
04-01-2013, 06:22 PM
Thank you Jan... ;)


For what it's worth here's my timeline:

9 am on 250 degree's in uncovered butter bath.
10 am cover w/foil.
10:50 out of pan on rack.
11:10 sauce n back on (I drop smoker temp to 220 @ 11)
11:47 out for turnin

Internal temp is usually 205. At 12:10 I taste one of the two thighs that I don't turn in. Juice still runs down my chin. Hope this helps.

Butcher BBQ
04-01-2013, 06:31 PM
How big of thighs are you cooking? If they are small nothing will help with a long cook cycle. After injecting how long are you letting the product set before cooking?

Red Valley BBQ
04-01-2013, 06:32 PM
Try brining your chicken. I have had zero moisture problem since I began brining.

NazBQ
04-01-2013, 06:54 PM
Try brining your chicken. I have had zero moisture problem since I began brining.

This helps for sure. If you're not already doing that.

Butt Rubb'n BBQ
04-01-2013, 07:43 PM
Brine it, Brine it and brine it again. You will never have dry chicken again as long as you dont cook it to death.

Atlasman
04-01-2013, 08:34 PM
How big of thighs are you cooking? If they are small nothing will help with a long cook cycle. After injecting how long are you letting the product set before cooking?


Pack of 8-10 thighs roughly weighs 5+lbs......not huge but I don't consider them tiny either. After injecting I tried cooking anywhere from 1/2 hour to 3 hours later (thighs soaking in left over injection).

Did a cook with bird booster honey and it was AWESOME......juicey, tender and delicious. Did another cook the next day and dry.......same pit, same technique.

Atlasman
04-01-2013, 08:37 PM
Try brining your chicken. I have had zero moisture problem since I began brining.

What's the brine made of??

indianagriller
04-01-2013, 08:45 PM
Bird Booster is a good product, no dry chicken

Bentley
04-01-2013, 09:19 PM
All I can say is...welcome to the Club!

Hawg Father of Seoul
04-01-2013, 09:43 PM
Your thermometer got off. The meat, not the pit.

Atlasman
04-01-2013, 10:09 PM
Your thermometer got off. The meat, not the pit.


Using brand new Thermapen........calibrated and been dead on with other meats/cooks

Atlasman
04-01-2013, 10:25 PM
The only culprit could be the open pit time to start right?? Butter bath can't be sapping moisture out and I stopped putting rub on meat in case salt was drawing out moisture. Sauced pit time has been as short as 15 min so I highly doubt that is doing it.

BigBellyBBQ
04-02-2013, 01:06 AM
are you buying chicken that was frozen??? Fresh chicken WITHOUT BRINE, WITHOUT INJECTING...will squirt at ya when sliced open...look at your source of product..if the bones / joints are blackish in color its been frozen and stay away...get to know your soarce and then when you brine or inject fresh chciken you will be on top...
start here before you go coookooo

bruno994
04-02-2013, 01:57 PM
Big fan of brining here...simple, salt, sugar, your choice of herbs and spices.

Atlasman
04-02-2013, 10:52 PM
Looks like I better try some brines and see how I do. Are you guys leaving the skins on in brine and then scraping or scraping first?

BigBellyBBQ
04-03-2013, 01:08 AM
fresh chicken...instant moisture

kpq
04-03-2013, 08:25 AM
sounds like bbq'n to me!over,anover till it's right!:mad2:

Red Valley BBQ
04-03-2013, 06:40 PM
Looks like I better try some brines and see how I do. Are you guys leaving the skins on in brine and then scraping or scraping first?

Who scrapes skins anymore??? :noidea:

What's the brine made of??

Look around the internet for a basic brine recipe. But is essentially is a salt water solution. You can add other spices to help get the flavor you are looking for into your chicken. Some people use sugar, but I do not. That's a personal preference. Just be sure to rinse the chicken before you cook it or it will be salty.

Rich Parker
04-03-2013, 07:13 PM
Thank you Jan... ;)

If only we could get him to come off of that brisket recipe like this! :pray:

CBQ
04-03-2013, 10:46 PM
Have used fab c dark, bird booster, and kosmos soak and STILL had dryness issues.

Lot of talk about brining, but he has already tried that. Kosmos Chicken Soak is a basically a brine with other good stuff thrown in.

I think Matt was on the right track. If the chicken is only at 140-150 after being in a 250 degree pit for 2 hours, it should be over 170.

Is the shelf the chicken is on really 250? I used to have a 50 degree variance between shelves in my offset. Also: are you tightly sealing the bath?

Atlasman
04-04-2013, 12:55 AM
Pit temp double checked by PartyQ probe clipped to grate chicken is on and a oven thermometer I sit on grate next to chicken.

These cooks were in a WSM in case I didn't mention. Water in pan and chicken on top grate.

The 140-150 is after sitting on the counter resting for a few minutes as if to mimick time to judge table. I had plenty of thighs temp out high 180-190's.

I might try some hotter and faster cooks this week and see where I end up.

Maybe I need to soak in brine longer.

CBQ
04-04-2013, 08:44 AM
Maybe I need to soak in brine longer.

4 hours is good. Be sure that you tightly seal your bath too, a leak will give you rubber skin and dry chicken.

Per the earlier poster, is this fresh or frozen?

Atlasman
04-04-2013, 09:41 AM
4 hours is good. Be sure that you tightly seal your bath too, a leak will give you rubber skin and dry chicken.

Per the earlier poster, is this fresh or frozen?


I have been using super market chicken (not Purdue)......tried organic and they were driest of all. I shoot for white skin but never can be sure it wasn't frozen.

I just prepped 16 thighs and put them in kosmos soak........gonna cook at 2 and see how it goes. Bought from another market.....happy with the size and look so far.

3.5lb packs of 8 thighs each.


Keeping in mind this is all the same stuff I have used in the past with juice running down my hands after a bite..........not sure what has changed.