The brotherhood of the UDS

[FlintRiverFowler]

Oh and I forgot to ask. What about the beer can thing? Never done it. Does it work or is it just a cool thing for white trash to tell their friends about? Seems like a waste of good coors to me.

[Redbeard]

Yes very crispy skin. In fact the skin is my favorite part.

I've only ever done the beer can thing once and that was years ago on an old grill. I honestly can't remember how it turned out. Maybe that's a clue. But I think Dan does it. Give him a shout out

[FlintRiverFowler]

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[DeadEye_Dan]

I don't have a drum smoker, but do beer can chickens on my Char-griller.

I don't marinade the chicken, but use a dry rub instead, and then set it over the can. 2 hours @ 225 = perfect.
Usually when I twist a drumstick to see if its finished, about a 1/2 cup of juice comes pouring out the hole where the bone was.

BTW, the beer does nothing special. Its the moisture that the liquid provides that makes it work. I've used beer, sprite, kool-aid, orange juice, grape juice, lemonade - they all provide very subtle differences, none of them bad.

[Tomkat]

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Looking good flint!!

[FlintRiverFowler]

BTW, the beer does nothing special. Its the moisture that the liquid provides that makes it work. I've used beer, sprite, kool-aid, orange juice, grape juice, lemonade - they all provide very subtle differences, none of them bad.

So what you're saying is the beer is kinda the novelty part of it. So since I'm brining do I even need to use the beer or anything else for moisture ?

[Olly]

The beer serves the same purpose as a pan of water. I always smoke with a pan of water in the smoker.

Sent from my phone.

[FlintRiverFowler]

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Looking good flint!!

I know I said I was doing brisket this time around but they're hard to find around here. And they are damn expensive if you can find them. What I'm gona do is another run of Boston butts to make sure I can maintain heat in my drum for that long since i had to finish up in the oven last time and then later on maybe September or so do a brisket for a college football game and have a bunch of folks over to eat it.

[DeadEye_Dan]

BTW, the beer does nothing special. Its the moisture that the liquid provides that makes it work. I've used beer, sprite, kool-aid, orange juice, grape juice, lemonade - they all provide very subtle differences, none of them bad.

So what you're saying is the beer is kinda the novelty part of it. So since I'm brining do I even need to use the beer or anything else for moisture ?

I have never done what you're doing, so I don't know - maybe Red or AT can comment on the moisture of the brined birds.

I'm sure the water pan helps, but having it inside the cavity of the bird (like with a beer can) would seem to have more of an effect.

[Feelin' Fowl]

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Got these birds brining right now. Gettin ready for the drum this afternoon.

Which sea did those chickens come from?

That table looks goods Red!

[FlintRiverFowler]

ImageUploadedByTapatalk1373548797.828197.jpg

Got these birds brining right now. Gettin ready for the drum this afternoon.

Which sea did those chickens come from?

That table looks goods Red!

I made a comment about chicken being seafood when I bought them and she looked at me like I was retarded.

[Tomkat]

The beer serves the same purpose as a pan of water. I always smoke with a pan of water in the smoker.

Sent from my phone.

^^^ THIS ^^^^

The brine certainly makes the birds more moist after they are done. Olly's water pan smoker is a sure fire cant miss way to keep them moist.

[Feelin' Fowl]

ImageUploadedByTapatalk1373548797.828197.jpg

Got these birds brining right now. Gettin ready for the drum this afternoon.

Which sea did those chickens come from?

That table looks goods Red!

I made a comment about chicken being seafood when I bought them and she looked at me like I was retarded.

[rebelp74]

The beer serves the same purpose as a pan of water. I always smoke with a pan of water in the smoker.

Sent from my phone.

^^^ THIS ^^^^

The brine certainly makes the birds more moist after they are done. Olly's water pan smoker is a sure fire cant miss way to keep them moist.

The brine also helps in breaking down the fibrous tissue making it more tender it also helps in getting seasoning into the meat.

[FlintRiverFowler]

ImageUploadedByTapatalk1373570962.800702.jpg

shits abt to get real if this drum will come on up to temp.

[assateague]

The beer serves the same purpose as a pan of water. I always smoke with a pan of water in the smoker.

Sent from my phone.

^^^ THIS ^^^^

The brine certainly makes the birds more moist after they are done. Olly's water pan smoker is a sure fire cant miss way to keep them moist.

The brine also helps in breaking down the fibrous tissue making it more tender it also helps in getting seasoning into the meat.

Exactly. I'm not sure which brine you're using, but the brine I use actually pickles a portion of the chicken. Makes it really juicy, and helps to crisp and thin out the skin.

[rebelp74]

The beer serves the same purpose as a pan of water. I always smoke with a pan of water in the smoker.

Sent from my phone.

^^^ THIS ^^^^

The brine certainly makes the birds more moist after they are done. Olly's water pan smoker is a sure fire cant miss way to keep them moist.

The brine also helps in breaking down the fibrous tissue making it more tender it also helps in getting seasoning into the meat.

Exactly. I'm not sure which brine you're using, but the brine I use actually pickles a portion of the chicken. Makes it really juicy, and helps to crisp and thin out the skin.

I use water, vinegar, salt, and a bunch of herbs, spices, onions, garlic, peppers, chiles, and celery.

[assateague]

Same here. Mine's heavy on the cider vinegar. Gotta be cider vinegar.

[rebelp74]

Same here. Mine's heavy on the cider vinegar. Gotta be cider vinegar.

Depends on how I'm cooking it. Sometimes I use wine vinegar.

[assateague]

Never cared much for it. I prefer the tang of vinegar rather than the taste. Same with balsamic. Just don't like it much, but I suspect that's a personal preference.

[rebelp74]

For me, if I'm brining something for a dish that uses wine, I'll use a wine vinegar. If I'm brining for the pit, it's cider vinegar all the way.

[Tomkat]

I think some italian salad dressing thrown in would not be a bad thing.

[assateague]

In my experience, Italian dressing seems to dry things out, for whatever reason. I refuse to use it even as a marinade.

[rebelp74]

In my experience, Italian dressing seems to dry things out, for whatever reason. I refuse to use it even as a marinade.

I don't know about drying it out, but to me it ruins a good piece of meat. I'm with you on refusing to use it.

[FlintRiverFowler]

It's too easy to use. Don't care for the flavor either .

[FlintRiverFowler]

Hey redbeard. Where yo chickens at?

[Redbeard]

Hey redbeard. Where yo chickens at?

Sam firing up the coals

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Yard birds bout to go on

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[FlintRiverFowler]

Lookin good. I had trouble gettin my drum up to temp. Smoke is goin way longer than I expected but gettin close to done. At 140 now breat temp. Good idea with the leaf blower gettin ten coals fired up.

[FlintRiverFowler]

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She's ready to eat.

[FlintRiverFowler]

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Tcs is smokin like a champ.