A Word on my Bird

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

User avatar
OldUsedParts
Deputy
Posts: 6414
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

A Word on my Bird

Postby OldUsedParts » Tue Mar 14, 2017 6:18 pm

We're celebrating a belated BD of my oldest Step-son Sunday and I wanted to do a "Large" Beer Can Chicken. The Wiffy wanted me to do a Turkey but IMHO Sheekens taste bestest :dont:

Well, my quest at HEB today was originally to find a large "Capon" but they didn't even know what I was talking about so I dropped that request and went to the Fat Hen Dept. Funny thing was that they were very hard frozen, not by the other Chickens and they had no label stating weight or price. The wrapper said "Injected to enhance flavor and juiciness" BUT I got the 6.75 pounder anyhow.

Now that it's defrosting in the frig, I got to thinking whether I can still brine overnight and then inject with Tony's Creole Butter before Smoking it? I plan to wash the dickens out of it when I remove the wrapper and before submerging it into the brine for a good night's sleep.

DO ANY OF YOU see a potential problem brining and injecting a bird that has already been factory injected :?: :dont: :salut:
OUP

" Country by choice, Texan by the Grace of God "
User avatar
Kiwiruss
Bandolero
Posts: 850
Joined: Sun Mar 12, 2017 4:05 pm
Contact:

Re: A Word on my Bird

Postby Kiwiruss » Tue Mar 14, 2017 6:37 pm

Oup, you save him a pineapple lump,lol. Enjoy your day emm. :chef: :chef:

Russ

Ps I can't advise on the cook. Not enough experience. :salut:
Be different.......we love different. :happ:
User avatar
CaptJack
Outlaw
Posts: 1183
Joined: Tue Jun 18, 2013 3:26 pm
Location: Houston
Contact:

Re: A Word on my Bird

Postby CaptJack » Tue Mar 14, 2017 6:39 pm

OUP, i normally use produce bags to brine in
put your chicken, parts in the produce bag with your brine solution
squeeze out the air and tie it in a knot
then put it in a 2nd produce bag and do the same
then put it in the fridge, in a pan that can collect a leak, for the brine / defrost
but too know - even if it is frozen, or partially frozen you can cook it
just leave it on until the breasts get to 160° and the deep thigh joint gets to 175°
if you look online you'll see a number of articles talking about cooking frozen turkeys for Thanksgiving

too know.. i use the Reynolds oven bags to brine a full sized turkey


Image
22"OldSmokey • 2-burner gasser with GrillGrates • CampChef pellet cooker
bondobill
Bandolero
Posts: 733
Joined: Thu Aug 04, 2011 2:07 pm
Location: Pacific NW
Contact:

Re: A Word on my Bird

Postby bondobill » Tue Mar 14, 2017 7:00 pm

I'd still go ahead and brine it even if it was enhanced . I did a solution enhanced one a while back. Figured since it was already enhached I wouldn't brine it. Turned out ok but not near as moist and juicy as the ones I brine.
I don't inject but you do so go for it.

Bill
User avatar
bsooner75
Outlaw
Posts: 2450
Joined: Mon Jan 16, 2012 5:34 pm
Contact:

A Word on my Bird

Postby bsooner75 » Tue Mar 14, 2017 7:07 pm

I brine birds even if they have a solution. May just shorten the time a little.


Sent from my iPhone using Tapatalk
User avatar
CaptJack
Outlaw
Posts: 1183
Joined: Tue Jun 18, 2013 3:26 pm
Location: Houston
Contact:

Re: A Word on my Bird

Postby CaptJack » Tue Mar 14, 2017 7:08 pm

something to consider
my nephew bought an OldSmokey this year and wanted to cook a whole chicken the other day
I have vertical stands for whole chicken, which saves space for cooking 3 at a time
we talked about doing the spatchcock technique -
cut out the backbone, break the inside of the breastbone & spread it out
but then i reminded him that our grandfathers, etc always cut the chicken in 1/2half
we have a huge bbq pit at the family hall that can probably cook 200 chicken 1/2halves
about 18" over the fire
he cut his chicken in half and cooked it "granddad style"
he lives in Richmond, VA. where it snows...


Image

Image

Image

Image

Image

Image
22"OldSmokey • 2-burner gasser with GrillGrates • CampChef pellet cooker
User avatar
OldUsedParts
Deputy
Posts: 6414
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: A Word on my Bird

Postby OldUsedParts » Tue Mar 14, 2017 7:23 pm

Thanks, Gents, I will brine it Saturday night.

NO ONE commented on whether to "also" shoot her up with Tony's Creole Butter Injection or not :?: :?: :?:
OUP

" Country by choice, Texan by the Grace of God "
bondobill
Bandolero
Posts: 733
Joined: Thu Aug 04, 2011 2:07 pm
Location: Pacific NW
Contact:

Re: A Word on my Bird

Postby bondobill » Tue Mar 14, 2017 8:02 pm

OldUsedParts wrote:Thanks, Gents, I will brine it Saturday night.

NO ONE commented on whether to "also" shoot her up with Tony's Creole Butter Injection or not :?: :?: :?:


Do it !!!! :lol:


Bill
User avatar
TX1911
Deputy
Posts: 1000
Joined: Wed Sep 15, 2010 10:30 am
Location: Richmond, Texas
Contact:

Re: A Word on my Bird

Postby TX1911 » Tue Mar 14, 2017 8:04 pm

I'd do one or the other, not both. Too much sodium for my taste.
Custom 24x48 offset trailer pit
Camp Chef DLX Pellet Grill
Weber 22" One Touch Gold
Huntington Forge 490 Gas Grill
bondobill
Bandolero
Posts: 733
Joined: Thu Aug 04, 2011 2:07 pm
Location: Pacific NW
Contact:

Re: A Word on my Bird

Postby bondobill » Tue Mar 14, 2017 8:26 pm

As I said before I've never injected before .

Aint ever had Tony's Creole injection :dont: .

With that being said.... if it is high in salt content maybe follow TX1911's advise

Bill
User avatar
Down_South
Wrangler
Posts: 63
Joined: Thu Mar 02, 2017 3:16 pm
Location: Austin, Texas
Contact:

Re: A Word on my Bird

Postby Down_South » Tue Mar 14, 2017 9:10 pm

TX1911 wrote:I'd do one or the other, not both. Too much sodium for my taste.


+1 Brining and injecting could make it a bit salty.
~Aaron
User avatar
bsooner75
Outlaw
Posts: 2450
Joined: Mon Jan 16, 2012 5:34 pm
Contact:

Re: A Word on my Bird

Postby bsooner75 » Tue Mar 14, 2017 9:21 pm

I just brine…do whichever you prefer but not both.


Sent from my iPhone using Tapatalk
User avatar
woodenvisions
Outlaw
Posts: 2247
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: A Word on my Bird

Postby woodenvisions » Tue Mar 14, 2017 9:29 pm

Jmho, but I would never do both.

Don't know about Tonys but if I inject with garlic peppercorn dressing I never brine at the same time.

If u do brine at all, make sure u rinse it like gangbusters or u will be eating a salt lick with wings ...

One or the other buddy, u Gotta make that pick.
GRailsback
Cowboy
Posts: 278
Joined: Tue Nov 19, 2013 4:44 pm
Location: Cypress TX.
Contact:

Re: A Word on my Bird

Postby GRailsback » Wed Mar 15, 2017 1:10 am

OUP,

the brine and the old fanshioned way would be perfect.
User avatar
OldUsedParts
Deputy
Posts: 6414
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: A Word on my Bird

Postby OldUsedParts » Wed Mar 15, 2017 7:23 am

Thanks for ALL the comments, Gents, the brine will be a first time on Sheeken for me but I've injected many many times with great success. So ?IF? there's still room in the frig for an overnight brine for Saturday night, I'm going that route this time. The Tony's can sit on the shelf for a few weeks, it will not spoil. :D :salut:
OUP

" Country by choice, Texan by the Grace of God "

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: Bockbock and 3 guests