Triple Threat 33T wrote: »
Hey, how come my phone didn't ring?
gandrfab wrote: »
Sharky is always clocky, bnt is sometimes sharky,
sharky is sometimes bnt, but bnt is never clocky
Pullinlip wrote: »
I like those Bradley smokers. I have an electric, and after having a both a charcoal and a propane, I am now sold on electric smokers. Next step is a Bradley. Do you think it's worth it to get the digital model?
Floyd wrote: »
With regards to brining, can someone explain how it makes the meat jucier?
With brine, the juice(water) should migrate(osmosis) from the meat to the brine solution, making for less juice in the meat?
Edit: OK, I found the answer on wikipedia:
In cooking, brining is a process similar to marination in which meat is soaked in brine before cooking.
"Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to diffuse into the cell, whilst the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. This prevents the meat from dehydrating."
So now that I understand how brining works I can stop my avoidance of it.
Flash wrote: »
Never have seen the real benefit of brining. No need to add more salt. A little marinading does fine by my book. Chicken does not really benefit from a long "low and slow". 2 1/2 to 3 hours, you should be done. Wife wants it DONE so I usually take mine to 180º internal. Still moist.
frank wrote: »
i've smokes with and without brining and have noticed a real difference on the juices of the brined birds
and when i brine there is citrus (lemon, lime, and orange) juice and zest added to the brine that infuses the birds with that much more flavor
got ants? wrote: »
Frank, two words for ya..... "Sour Oranges".
Capt'n. Chumbucket wrote: »
So Pup, where do you buy the rice cakes for your smoker, when you run low? Do they come in assorted flavors? Do you have to split them?