The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Rest after brine? (http://www.bbq-brethren.com/forum/showthread.php?t=120928)

kitts21 11-24-2011 05:55 AM

Rest after brine?
 
I will be roasting my brined bird in the oven, do I still need to let it rest for a while before putting it in there? Or will the skin be ok if I remove it from the brine rinse and in the oven,since it is being cooked at a higher temp, than a smoker?

SmokeWatcher 11-24-2011 06:12 AM

I usually go from brine to cooker without resting. The high temps should crisp it up alright.

kitts21 11-24-2011 06:21 AM

Thanks, I was starting to worry that my cooking schedule was going to be messed up. I am at peace once more.

Skidder 11-24-2011 06:41 AM

I brine, rinse then at the very least dry with a few paper towels usually tho I let it dry in the fridge for a few hours then cook

Terry The Toad 11-24-2011 06:25 PM

Probably too late for today's cook, but for what it's worth: I brined, rinsed, patted it dry and let it sit on the counter for about 15 minutes. Then it went into the smoker. It turned out great.

Wampus 11-24-2011 06:34 PM

I always like to pull mine from the brine the night before the cook and let it sit in the fridge overnight to rest. I always cook my turkeys at at least 325, but usually closer to 400 and still like to rest them to dehydrate the skin.

viper1 11-25-2011 12:03 AM

I pull from brine and let sit 1-2 hrs at room temp after washing and drying. Gives brine a chance to even out and time to warm a little be for hitting smoker. Takes less time to get back to temp.

Sent from my DROIDX using Tapatalk

kitts21 11-26-2011 02:47 AM

Well, I have to say thanks to everyone for their help. This was the best turkey I have made to date. Now I will confess I didn't smoke it, but I did brine it. And when it was done, I couldn't get the juice to stop ozzing out of the bird. I let it rest on the counter in a foil tent for about 30-45 min. and I had to empty my turkey carving board 3 times. Even after I cut it up there was still alot of juice in it. I will never do another turkey with out brining. Sorry no pic's but I was to busy cutting and plating to get the camera.

Bbqin fool 11-26-2011 09:49 AM

Quote:

Originally Posted by Skidder (Post 1860101)
I brine, rinse then at the very least dry with a few paper towels usually tho I let it dry in the fridge for a few hours then cook

+1:thumb:


All times are GMT -5. The time now is 06:50 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.