BecknCO
Knows what a fatty is.
Hey guys and gals,
I'm pretty new to smoking, and sometimes my spatched chickens turn out tasting a little hammy with just rub and oversmoking them (usually hickory and sometimes a mix of hickory and applewood). Definitely my fault, as I'm still learning. I'm planning on doing the turkey on the OTS this year, and I just want to be 100% sure I am not going to screw this up and have it taste like ham.
My chica does not like the smoke profile of anything but hickory on poultry, and I think this in particular is what is making the birds a little hammy tasting ( I would prefer to just use applewood, but she thinks THAT is what makes it taste like him). Good grief :drama:
I'm scared of trying brining thinking that will exacerbate the problem with the salt/curing effect of the brine, so I just want to inject and use some kind of spicy rub/injection combo.
What can you masters of the thin blue suggest? :becky:
I'm pretty new to smoking, and sometimes my spatched chickens turn out tasting a little hammy with just rub and oversmoking them (usually hickory and sometimes a mix of hickory and applewood). Definitely my fault, as I'm still learning. I'm planning on doing the turkey on the OTS this year, and I just want to be 100% sure I am not going to screw this up and have it taste like ham.
My chica does not like the smoke profile of anything but hickory on poultry, and I think this in particular is what is making the birds a little hammy tasting ( I would prefer to just use applewood, but she thinks THAT is what makes it taste like him). Good grief :drama:
I'm scared of trying brining thinking that will exacerbate the problem with the salt/curing effect of the brine, so I just want to inject and use some kind of spicy rub/injection combo.
What can you masters of the thin blue suggest? :becky: