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Old 01-17-2013, 11:26 PM   #9
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Good to see you posting Erin, LTNS. I believe a brined bird should take smoke well as it is moist skin. I used to buy brined birds that were smoked. But they were smoked at low temps for hours.

For the past couple of years, I apply a good rub and let the bird sit overnight. Wrapped in a ziplock bag. Some call this dry brining.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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