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Unread 12-09-2011, 05:52 PM   #16
Babbling Farker

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This is a really interesting thread. For those of you who brine chicken, do you find that it has a "hammy" taste to it? Just curious.
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Unread 12-09-2011, 07:04 PM   #17
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My take on beer can chicken. If your going to do an internal temp of 160 to 180 on the chicken then the liquid in the can is not going to get to even a steaming point and defiantly not even a low simmer. Therefor I submit it is an urban myth kind of deal, where is the Mythbuster when ya need them.

I have a whole chicken and maybe this weekend I will test it to make sure but I have felt the liquid in the can before and it was only a little better than tepid. Agree or disagree its how I roll.

If I can find the motor to my rotisserie, I would prefer that method but until I do is spatchcock or cut up. Don't brine but do like to let it dry in the fridge over night if possible. Also don't inject anymore. I like some smoke but not a lot. I guess a marinade mite be considered a brine if left long enough and I do that sometimes
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