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Thread: Dry chicken

  1. #1

    Default Dry chicken

    I smoked a 5 plus pound roaster chicken with a thermometer probe in it until the thermometer registered 170 degrees. It took about 4 hours. The dark meet was fine but the white meat was very dry. Any suggestions on getting juicy white meat with real smoky flavor would be appreciated

  2. #2
    Join Date
    Aug 2009
    Location
    Arkansas
    Posts
    103

    Default

    Where did you put the probe? White meat can be done at 160* while the dark meat (which takes longer) needs to go to 165*-170*. If you want guaranteed moist chicken, try brining.
    Wheelz -- Life, Liberty & the pursuit of good Q!

  3. #3

    Default dry chickem

    I put the probe in the white meat. Since we have problems with salt Is there a marinade we can use to get a similar result?
    Last edited by cburt; 08-31-2010 at 10:16 AM. Reason: Added second sentence

  4. #4
    Join Date
    Aug 2009
    Location
    Arkansas
    Posts
    103

    Default

    If salt is an issue I would recommend cooking "parts/pieces" as opposed to a whole chicken. Cook the breast to 160* and the dark meat to 170*. Lots of people like to marinade in Italian dressing. I don't think that moistens the chicken, just flavors it.

    Try parts & see if that works for you.
    Wheelz -- Life, Liberty & the pursuit of good Q!

  5. #5
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    You can also try injecting...I do it quite often using garlic butter or whatever.

    BillyBob

  6. #6

    Default Injecting chicken

    Have you ever tried injecting with olive oil or vegetable oil?

  7. #7
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    cburt...sorry for not answering sooner but been sick for 3 weeks and not able to post.

    No I have not tried injecting with any type of oil...I mostly use garlic butter,apple juice or bbq sauce.

    BillBob

  8. #8
    Join Date
    Aug 2009
    Location
    Tampa
    Posts
    111

    Default Hey Billy Bob

    Now that sounds like a injectable mixture. Garlic.butter.apple juice, and BBQ sauce. Bet that can be injected give it a try and let us know.....That would be tasty. Good Luck.....Steve

  9. #9

    Default

    Hey Billy Bob I sure hope you are feeling better and are fully recovered. When I smoke a chicken I fill the cavity with raw apples and raw onion. Injecting apple juice sounds like a great idea.

  10. #10
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Quote Originally Posted by Tampasteve View Post
    Now that sounds like a injectable mixture. Garlic.butter.apple juice, and BBQ sauce. Bet that can be injected give it a try and let us know.....That would be tasty. Good Luck.....Steve
    Steve...I guess you didn't see the comma or the or. I have used each of these with great results.

    BillyBob

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