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Started By
Message
Smoked chicken always turns rubbery when butter foil wrap
Posted on 10/29/23 at 5:30 pm
Posted on 10/29/23 at 5:30 pm
Every time I try to do this, my chicken goes from incredible just off the smoker to a rubbery mess after I wrap it in butter and cook for 45 mins or so.
I don't get it. Seems like everyone always says how good this technique is, but I have done multiple times and almost every one has come out worse than if I had just smoked it and served w/o the butter wrap.
Video example of technique: LINK
I don't get it. Seems like everyone always says how good this technique is, but I have done multiple times and almost every one has come out worse than if I had just smoked it and served w/o the butter wrap.
Video example of technique: LINK
5
Posted on 10/29/23 at 5:32 pm to Jack Ruby
Then don’t do it?
Wrapping is fine if you need to do a texas crutch with pork or beef.
But wrapping poultry does what you just described: rubberized skin.
Wrapping is fine if you need to do a texas crutch with pork or beef.
But wrapping poultry does what you just described: rubberized skin.
Posted on 10/29/23 at 5:33 pm to Jack Ruby
Applying moisture to the chicken skin will do this unless you smoke, fry and apply a sauce.
Keep it dry
Keep it dry
Posted on 10/29/23 at 5:34 pm to t00f
There's no skin on these. It's always performed with a skinless turkey or chicken breast.
This post was edited on 10/29/23 at 5:35 pm
Posted on 10/29/23 at 5:48 pm to Jack Ruby
What is the point of wrapping in butter?
Posted on 10/29/23 at 7:30 pm to t00f
Apparently is makes it extremely juicy. I have never found that. It has always come out rubbery and dry and I'm pulling the chicken at 160-ish (most recipes say pull at 155 but I'm not doing that).
I have always found smoked chicken breast to be plenty good without wrapping in butter. The butter also dilutes the flavor from my experience., but these YT and competition ppl swear by it.
Another video
I have always found smoked chicken breast to be plenty good without wrapping in butter. The butter also dilutes the flavor from my experience., but these YT and competition ppl swear by it.
Another video
Posted on 10/29/23 at 7:33 pm to Jack Ruby
no let it go to 165
forget this butter crap
forget this butter crap
Posted on 10/29/23 at 7:48 pm to Jack Ruby
quote:
Seems like everyone always says how good this technique
Supposed to create a "bite through" skin. Competition thighs. They also take the skin off and scrape the fat off on the underside of skin so it's much thinner. They probably take a couple other steps that the average guy isnt doing at the house
Posted on 10/29/23 at 7:48 pm to Jack Ruby
If it’s “incredible” off the smoker, and you’ve determined that you don’t like this method, move on with your life
Posted on 10/30/23 at 6:52 am to Jack Ruby
Jeremy Yoder says to pull at 150. He says 1 minute at 150 kills any bacteria, and he says your chicken will be juicy. I haven’t tried it yet, but I plan to.
Posted on 10/30/23 at 7:07 am to Jack Ruby
quote:
skinless turkey or chicken breast
I've done it with turkey breast and it was very good. Will probably be my go to method for turkey from now on. None of my crew likes dark meat like I do, and I actually really enjoyed the breast for a change this way.
Posted on 10/30/23 at 10:33 am to Professor Dawghair
I do it with Turkey Breast as well, Franklin’s recipe calls for a whole stick of butter to be added to,the foil wrap after a few hours. Drain the butter when done and dunk slices in the drippings it’s delicious.
Posted on 10/30/23 at 10:38 am to SingleMalt1973
quote:
dunk slices in the drippings
Yep - this was mine after the dunk. I first started looking into it after having turkey at a TX BBQ joint. I've always seen it on the menu but never tried it. A friend insisted I get some and I was pretty surprised how much I liked it.
Posted on 10/30/23 at 12:13 pm to Jack Ruby
What is your meat temp when you wrap and what is it when you pull your chicken off the pit / heat source?
Posted on 10/30/23 at 5:21 pm to SUB
He's pulling it too late. Pull it at 150 max from the smoker, then finish it in the butter wrap to 160. If you pull it when it's already done, then you continue cooking it after it's already cooked (even in butter) it will be rubber.
There's also an art in smoking it. If you do it too slowly, it dries it out, regardless of what temp you pull it. Smoke it hotter and faster to 150 before the butter wrap transition.
There's also an art in smoking it. If you do it too slowly, it dries it out, regardless of what temp you pull it. Smoke it hotter and faster to 150 before the butter wrap transition.
Posted on 10/30/23 at 5:35 pm to cssamerican
quote:
Jeremy Yoder says to pull at 150. He says 1 minute at 150 kills any bacteria, and he says your chicken will be juicy. I haven’t tried it yet, but I plan to.
Here is the pasteurization chart for poultry:
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This is how long it needs to be held at or above that temp to pasteurize.
I always pull my chicken breasts, no matter how its cooked, when they reach 150. Carry over cooking will hold it there long enough to be 100% safe.
This post was edited on 10/30/23 at 5:36 pm
Posted on 10/30/23 at 8:46 pm to t00f
quote:
What is the point of wrapping in butter?
Not familiar with Texas Turkey?
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