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re: Best cut of meat for a first time smoker
Posted on 4/23/14 at 8:37 pm to LSUballs
Posted on 4/23/14 at 8:37 pm to LSUballs
I'm sure I'll try a Butt one of these days but I went ahead and got a whole chicken and a pork loin.
I googled a recipe for the chicken brine. Am I supposed to Brine the Loin as well?
I picked up a Whole Fryer. What kind of prep do I need to do to it before brining?
I googled a recipe for the chicken brine. Am I supposed to Brine the Loin as well?
I picked up a Whole Fryer. What kind of prep do I need to do to it before brining?
1
Posted on 4/23/14 at 9:35 pm to s14suspense
I would brine both, definitely the chicken. Just pull whatever neck/ giblets in there then brine it. Cup of salt to a cup of sugar to a gallon of water for 4 hrs, rinse, pat dry, season and on to a 225 smoker. You can trick your brine up more with whatever but that will serve it's purpose. Pull when the deep thigh is 165 or slightly less. Pretty much same process with loin but pull by 160. Maybe squirt with some apple juice the last hour or so. Hang around 225 on your fire. Nothing to it
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