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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Unread 11-07-2012, 11:18 PM   #16
Babbling Farker
Join Date: 06-24-07
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i brined once. didn't like it. so i just cook the bird with some herb butter under the skin, s&p on the outside and in the cavity and some smoke. thats it. that lets me and others to add whatever if wanted without overwhelming the whole bird.
again, i ice down the breasts first and always have very juicy breast meat.
spam, can't live without it
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Unread 11-08-2012, 09:05 AM   #17
is one Smokin' Farker
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Nice read. Thanks a lot
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
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Unread 11-08-2012, 09:59 AM   #18
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I like to wet brine like for the same reason as others have stated. If you add the right mix of salt and spices it does the trick just fine.
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Unread 11-08-2012, 12:24 PM   #19
somebody shut me the fark up.

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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I've never brined. Marinated cut pieces overnight or longer yes, but no brining.
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Unread 11-08-2012, 04:48 PM   #20
Lion Bout The Q
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Always with whole chickens and sometimes with turkeys I make a mix 50/50 sprite and BH TR and stretch skin away from the meat and poor what ever I can get in. Makes for the moistest bird and the flavor is great. Not sweet.
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Unread 11-08-2012, 05:23 PM   #21
Take a breath!

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Well - I generally brine, but probably for another wrong reason. I find the bird is more forgiving in terms of getting the dark meat cooked well without over-cooking the white meat.
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