Looks fantastic! I haven’t entered the world of brining yet. I will give that a try. Is it for juiciness or flavor or tender or all of the above?
HoosierKettle, I’ve started brining all my wings and I can definitely tell there’s a difference. I think the most noticeable difference is the tenderness, especially because those usually tougher cartilaginous areas around the joints have broken down. I’ve noticed that even a shorter brine of only 4 hours the bones will pull out cleanly. I generally brine overnight, but this time I brined longer and used a no-salt seasoning to compensate. Not sure if the longer brine contributed to the extra crispy skin this time, but I think drying on a wire rack afterwards is crucial.
Charlie, what was your charcoal set up here? I saw RO lump, but full chimney lit over a base of unlit? Just dump a full lit chimney?
Thanks in advance, they look great!
I’ve been cheating with gas-assist in my WSM, so I built a pile, maybe 3/4 of a chimney, in the center, and then spread them across the grate when lit. It wasn’t a long cook, about an hour’s worth of cook time is sufficient.
Thanks!
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Topic: Continuing my obsession (Read 32336 times)