S
Stucue74
Guest
Alright,
I know there are probably several threads on this, and I'm sure I've read most of them. However, the last time I did chicken in the Bandera I did skinless boobs after brining for a few hours using 100% hickory. The chicken came out full of juices and tasted great, but it was a little too smokey by my standards---yeah, sorry guys. It wasn't that it was bad smoke, just a little too much of a good thing. I love that taste on all my pork and beef but not quite as much on birds. When I do BCC's I usually don't have the same problem even though I cook them a little longer.
I've got a few questions:
1) What is the bretheren's preferred method for birds in the smoke chamber?
2) Do you believe hickory is a good wood for birds?
3) For large gatherings, what is the best way to do birds?
Appreciate any input.
Thanks.
I know there are probably several threads on this, and I'm sure I've read most of them. However, the last time I did chicken in the Bandera I did skinless boobs after brining for a few hours using 100% hickory. The chicken came out full of juices and tasted great, but it was a little too smokey by my standards---yeah, sorry guys. It wasn't that it was bad smoke, just a little too much of a good thing. I love that taste on all my pork and beef but not quite as much on birds. When I do BCC's I usually don't have the same problem even though I cook them a little longer.
I've got a few questions:
1) What is the bretheren's preferred method for birds in the smoke chamber?
2) Do you believe hickory is a good wood for birds?
3) For large gatherings, what is the best way to do birds?
Appreciate any input.
Thanks.