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| Add a good quality, sturdy spray bottle to your tools. You can load it with a variety of liquids and spray the meat instead of brushing or mopping. Just be careful about eliminating chunks that can clog the nozzle. Strain the mixture if you have doubts. |
| Consider investing in a digital thermometer with a remote and corded heat proof probe. It will reduce the amount of times you need to open the lid and you can walk around and still keep an eye on the temperature. |
| When using a rub that contains salt, let the meat sit for at least six hours to let the rub absorb. If you cook the meat sooner, the salt will have drawn out the moisture from the meat. At six hours the moisture has moved back into the meat. This is essentially the same as brining but leaves the skin less rubbery. If you get the rub under the skin of chicken or turkey, the meat will pick up a lot more flavor. I work my fingers under the skin, even on the thighs and legs. |
| When brining, give the meat between six and twelve hours. Bigger pieces or whole birds should be around twelve hours. Smaller pieces or chicken breasts take less time. Ideally find a bird that isn't already injected with flavoring. Rinse the meat thoroughly after brining to reduce the salt on the meat surface. Pat dry and apply a seasoning rub or oil and spices. Get it under the skin. Stay away from rubs that have salt as you already have a good amount from the brine. |
When cooking chicken parts, cut the
breast into about three sections of about the same volume. Pin the skin
down with toothpicks. Separate the thigh and leg if they are together.
At this point, all pieces are about equal in volume for cooking purposes
and will cook evenly. Work your sauce or rub under the skin. When you're
grilling the meat, try and separate the meat from the heat. I use a upright barrel style smoker and put the grill on the top and remove the water
tray. The heat moves up, but not at the level that blackens the skin.
You can also throw some wood chips on the coals and get some smoke up to
the meat. Baste often with sauce or spray with apple juice. I
found the meat stays a lot more moist especially if you take it off the
grill at about 165 degrees F. Use a barbeque thermometer to monitor the
temperature. |
