I've stuck 12 a gallon deep in some mad hunky poultry brine and will be supper tonight! How long do you guys go and what temp to get a crispy type skin? Do you check internal temp on each leg or stick meat probes in 2 seperate legs and just go off that?
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You’ll wanna cook then north of 275- I shoot for 300. Depending on size..I’d allow 45 mins. Prolly won’t need it. but why not.
Check yer 2 biggest legs, but also remember brined..you can easily just let them hit 175 and not worry. I like well done AND moist/tender :{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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If you're using your new MES 40, try to stay below 300°.
Set it for 275°, and if it goes above 300°, turn it down.
If it keeps going up, shut it down & call the Company (Masterbuilt).
Also check a leg from each end of a rack & each rack, in case your heat isn't balanced. My Gen #2.5 is balanced, but my old Gen #1 needed a heat deflector to balance left & right.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
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Originally posted by Richtee View PostYou’ll wanna cook then north of 275- I shoot for 300. Depending on size..I’d allow 45 mins. Prolly won’t need it. but why not.
Check yer 2 biggest legs, but also remember brined..you can easily just let them hit 175 and not worry. I like well done AND moist/tender :{)
You will be hearing from me again on your brine and made a post in my last thread with pics of the ribs I just done with your sweet heat. Dang they are good to. Thank you so much
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Originally posted by Bearcarver View PostIf you're using your new MES 40, try to stay below 300°.
Set it for 275°, and if it goes above 300°, turn it down.
If it keeps going up, shut it down & call the Company (Masterbuilt).
Also check a leg from each end of a rack & each rack, in case your heat isn't balanced. My Gen #2.5 is balanced, but my old Gen #1 needed a heat deflector to balance left & right.
Bear
Yes sir will be my 5th smoke with it. MES is what I'm using for sure.
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Originally posted by SMOKE FREAK View PostI've gotten to where I don't smoke chicken anymore...Prefer to grill it...Much hotter...Turns out like we like it...
Either way...MH brine is the way to start...sigpic
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Originally posted by SMOKE FREAK View PostI've gotten to where I don't smoke chicken anymore...Prefer to grill it...Much hotter...Turns out like we like it...
Either way...MH brine is the way to start...
Drinks well with others
~ P4 ~
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Originally posted by SMOKE FREAK View PostI've gotten to where I don't smoke chicken anymore...Prefer to grill it...Much hotter...Turns out like we like it...
Occasionally I'll do leg quarters on the UDS. But I run it WFO as Slanted88 would say. Temps around 375° if I can keep 'em that high. The fat dripping into the coals smells good . . .CUHS Metal Shop Reverse Flow
UDS 1.0
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Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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I feel that I can get a nice smoky flavor using my kettle at about 300* to 350* and the skin is nice & crispy. Turkey legs and chickens take about an hour, indirect heat. I turn the meat a couple of times during the cook to even out the heat exposure. I get a chimney of coals going nicely & dump 'em into the vortex and put a piece of wood over the coals. Then the meat around the vortex and cover. The best chicken I have had was done this way on my kettle.MES 30"
A-Maze-N pellet smoker
Weber 22" kettle
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Cracker Smoker
UDS
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Originally posted by SMOKE FREAK View PostI've gotten to where I don't smoke chicken anymore...Prefer to grill it...Much hotter...Turns out like we like it...
Either way...MH brine is the way to start...
Oh wait...Never mind...
I do have a smoked thigh recipe that the Mrs. keeps hinting about...Gotta cut up some Mulberry and smoke some up one of these daysCraig
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