dry brine

Here's what you need: whole chicken, kosher salt, freshly ground black pepper

Roast Chicken Recipe by Tasty

chicken

kosher salt,

black pepper,

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Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.

Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.

Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.

Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.

Truss the chicken legs. Using butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.

Set the chicken, breast-side up, on a roasting rack set over a roasting pan.

Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).

Let the chicken rest at room temperature for 20 minutes.

To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.

If you’d like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.

https://vid.tasty.co/output/121034/landscape_480/1545419513

Awesome Simple Pulled Pork BBQ Recipe, Especially For the Beginner

pork butt,

Meathead's Memphis Dust

Morton's kosher salt

meat

kaiser rolls

barbecue sauce

Have you wanted to try making authentic low-and-slow smoked BBQ pulled pork at home but are afraid that it&#039;ll be too difficult? Never fear, this recipe is as simple as it is delicious!

Easy Barbecue Pulled Pork Recipe

pork butt ((about 5 pounds))

Morton coarse kosher salt

sauce

Prep. Trim most of the fat from the exterior of the meat but not all of it. Leave no more than 1/8-inch. Some folks like to leave it all on hoping it will melt and baste the meat, but it cannot penetrate the meat! The goal is to season the meat  not on the fat, allowing the meat to get a crunchy flavorful, seasoned bark. Note: Most of the butts I cook are 4 to 6 pounds, pretty well trimmed, and tied with butcher&#039;s twine to keep them from falling apart. If yours is not already tied, hogtie it with kite string. Don&#039;t worry if it isn&#039;t fancy. You&#039;re going to throw out the string, so just rope it to keep the pork from falling apart.

If you have the time, Season the pork butt all over with salt and refrigerate it for 12 to 24 hours before cooking. Called dry brining, this gives the salt a chance to start penetrating (note: if you dry brine and then season later with a rub, you must use a rub with no salt in it like Meathead's Memphis Dust. At that point, the spices will not penetrate, but the salt already will have).

Just before cooking, wet the surface with water and sprinkle on the Meathead's Memphis Dust. The water helps the rub dissolve and adhere. Water dissolves the rub better than oil. Some folks like to slather it with yellow mustard. I don't think it makes much difference which you use, water or mustard. In fact, bottled mustard is mostly water. If you want mustard flavor, use mustard powder. I've done them side by side and there are so many other flavors going on that the mustard gets lost. Marinating will not penetrate a big hunk very far, so don't bother. Read my article on marinating.

Fire up. Prepare a smoker for cooking at about 225°F or set up a grill for 2-zone or indirect smoke cooking (cooker setups are described in the technique section of this site) and adjust the vents to bring the temperature to approximately 225°F. add about 4 ounces of wood chips, pellets, or chunks to the fire.

Cook. Once the smoker or grill has come to temperature, insert a digital probe like the Maverick ET-733 into the pork butt, positioning the tip right in the center. Make sure it is not within 1/2" of the bone. This will allow you to monitor the internal temperature of the pork butt without opening the smoker or grill. 

Put the meat on the smoker (or on the indirect heat side of a grill), right on the grate and not in a pan so that a flavorful bark can begin to form on the entire exterior. Allow the pork butt to smoke uninterrupted, but be sure to check your cooker every hour or so to make sure the fuel is sufficient and that you are holding at 225 to 250°F. Don't worry if the temperature temporarily goes up to 300°F, since pork butts are very forgiving, but try to keep it under 250°F. Add additional doses of wood sparingly during the first two hours, about 4 ounces every 30 minutes. The key is to add a pleasant smoky flavor to the meat without overpowering it.

 The stall. If you are cooking at 225°F to 250°F, when the meat hits about 150°F internal temp, it will probably stall. The internal temperature may not go up for hours. That's because the moisture evaporating from the surface is cooling the meat at the same rate as the hot air is warming it, and the internal temperature stalls. You can just ride it out, or you can bust through the stall by cranking the heat to about 300°F or by wrapping the meat tightly in foil. This is called the Texas Crutch. To learn more about the stall click here. But the beauty of the stall is that it forms the bark, the dry, flavorful, jerky like crust.

Continue cooking. When the pork butt hits an internal temperature of about 170°F, collagens, which are part of the connective tissues, begin to melt and turn to gelatin. The meat gets much more tender and juicy when this happens. Allow the pork butt to continue cooking past 170°F.  

Finishing. When the internal temperature hits 203°F (a total of approximately 8 to 12 hours total cooking time) it's time to check if the pork butt is ready. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. There may be glistening bits of melted fat. On a gas cooker, the meat may look shiny pink. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If the bone turns easily and comes out of the meat, the collagens have melted and you are ready. If there is no bone, use the "stick a fork in it method." Insert a fork and try to rotate it 90 degrees. If it turns with very little pressure, you're ready. Keep in mind, these are animals not widgets and there can be variations depending on breed, diet, weight, your cooker design, and even ambient air temp. The meat is ready when it is ready. So it is really good advice to start 10 to 12 hours before dinner, and if it finishes early, wrap it and put it in a faux cambro or in your indoor oven at about 150°F.

If the pork butt is not ready, close the lid and allow it to continue cooking. After, say, an hour, it is still not soft, you&#039;ve just got a tough butt. Wrap tough butts in aluminum foil and let them go for another hour at 225°F. If you can&#039;t control the temp on your cooker, wrap the meat in heavy duty foil and move it indoors into a 225°F oven. Do not add sauce while it is on the cooker. That comes after you pull it.

Taste. When it is finally ready, sneak a small taste. You should notice a thick flavorful crust, and right below it is the telltale "smoke ring", the bright pink color caused by smoke mixing with combustion gases and moisture.

Holding the meat (optional). If you are more than an hour from mealtime, you can leave the meat on the cooker with the heat off or put it in the indoor oven and hold it there by dialing the temp down to about 170°F. If you are more than 2 hours from mealtime, wrap it in foil to keep it from drying out and hold it at 170°F. If you are taking the meat to a party, use a faux cambro, which is simply a tight plastic beer cooler that can hold the meat. Leave the probe in the meat, wrap the hunk tightly in foil, wrap the foil with more towels, and put it the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Plug the cord into the readout and make sure the internal temperature of the meat never drops below 145°F. Serve it before it does. Just know that this wrapping technique will soften the bark and change the texture of the meat very slightly.

Pull it. About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. If your butt came bone-in, the blade should slide right out and have virtually no meat attached if it was cooked properly.

Pull the pork butt apart with Claws, gloved hands, or forks. Discard big chunks of fat. If you wish, you can slice it or chop it like they do in North Carolina, but I think you lose less moisture by pulling it apart by hand since the meat separates into bundles of muscle fibers. Hence the name pulled pork. Try not to eat all the flavorful crusty bits when you are doing the pulling. Distribute them evenly throughout the meat instead. Make sure you save any flavorful drippings and pour them over the meat.

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Perfect Pulled Pork- The Ultimate Recipe - Watch Now!

Our Pit Boss Smoked Whole Chicken is first dry brined and seasoned overnight to get the most flavor and crispiest skin possible.We then review step by step how to set up your Pit Boss pellet grill to perfectly smoke this whole chicken to perfection.

Pit Boss Smoked Whole Chicken

Whole Chickens

Your Favorite BBQ rub

Salt

Tbsp Fresh Course Ground Black Pepper

Tbsp Dark Brown Sugar

Tbsp Paprika

½ Tbsp Course Ground Black Pepper

½ Tbsp Chili Powder

½ Tbsp Garlic Powder

Tsp Onion Powder

¼ Tsp Cayenne Pepper (optional)

clean

Clean, rinse, and pat dry the whole chickens well with paper towels.

trim

Trim any excess pieces of skin or fat off of the chickens.

Clean the Chicken

place on rack

Place the chickens on a wire rack placed on top of a baking sheet.

Brine

Mix together the 4 Tbsp Kosher salt and 1 Tbsp pepper, or use your favorite BBQ rub, and sprinkle generously over the tops and bottoms of each chicken. DO NOT use cooking oil to adhere or skin will not get crispy.

Refrigerate

Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.

Dry Brine the Chicken Overnight

Wipe

Take the chickens out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.

Mix Rub

If you only used Salt and Pepper to Dry Brine, mix the In a Pinch BBQ Rub ingredients together and apply some to all sides of the chickens. Or add a little more of your favorite BBQ rub for chicken

Remove the Next Day

Clean Firepot

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add pellets

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

Press Prime

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Let Run

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Preheat

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Water Pan

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Set Temperature

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 325° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Place Chicken

Position your seasoned whole chickens on the grates breasts up and the legs pointing to the hotter RIGHT side of the grill.

Insert Probe

Place an internal temperature probe if you have one into the center of one of the breasts, and another one, if you have one, into the middle of one of the thighs.

Close Lid

Close the lid.  Rotate occasionally for even cooking.

Remove

When the internal temperature of the breasts has reached 165°F, and the internal temperature of the thighs hits 175°F, carefully remove the chickens from the Pit Boss.

Smoking the Whole Chicken on the Pit Boss Pellet Grill

Rest

Let the chickens rest for 15-20 minutes before carving to allow the juices to distribute.

Carve

Rest and Carve

This simple dry brine method will give you tender, flavorful chicken with crispy skin every time!

How to Dry Brine Chicken

Chicken – whole, bone-in, skin-on,

salt

Pat chicken completely dry, then set it on a rimmed baking sheet or other dish. 

Salt the chicken with coarse or kosher salt on both sides, and in the cavity.

Whole chicken: use about 1 teaspoon of salt per pound

Bone-in, skin-on cuts: use about 3/4 teaspoon of salt per pound

Boneless, skinless cuts: use about 1/2 teaspoon of salt per pound

After you’ve salted the chicken, place it in the refrigerator according to the times below. If refrigerating overnight or longer, place a loose tent of foil or parchment paper over the chicken.

Whole Chicken: 8-24 hours 

Boneless, Skinless Chicken Breast or Thighs: ½-1 hour

Once the chicken is done brining, cook your chicken as the recipe directs &#8211; there is no need to rinse the chicken before cooking!

This is the easiest and tastiest chicken recipe.

This is by far the best written clear information I’ve found about this and I looked at a lot of articles. Thank you so much!

Absolute game changer. I used to "bleed" my chicken. I learned it from . my grandmother. Yep, she raised chickens and ate them. I own ducks and have dug them a pond and built a house with a maternity room for brooding. But "bleeding ' is wet brining. I always wondered how broasted chicken and some of the other chicken joints got their chicken to taste salty in the meat and then I tried dry brining. I will never go back.

I admit that I was skeptical of the dry brine technique; however, I was dead wrong! The bone-in chicken thighs that I dry brined were fabulous! Thanks so much for making me a believer!

This super easy Dry Brine Roasted Turkey Recipe will give you crispy skin turkey with a juicy meat on the inside!

Dry Brine Roasted Turkey Recipe

For the Dry Brine: (for every 5 pounds of turkey use -)

tsp rosemary, thyme & sage (chopped (equal parts))

garlic (minced)

tsp black pepper

brown sugar

turkey

onion (quartered)

lemon (quartered)

carrot sticks

celery

garlic

butter

chicken stock

Pat the defrosted turkey dry with paper towels.

Combine the dry brine ingredients in a small bowl and add 1 tbsp of the mixture to the inside cavity of the turkey and press around to coat. Use the remaining brine to massage all over the turkey. Place on a rack inside a roasting pan and cover with plastic wrap. Place in fridge for 24 hours.

After 24 hours simply remove the plastic wrap and let sit UNCOVERED in fridge for another 24 hours.

For the Dry Brine: (48 hours prior to cooking day)

Remove turkey from fridge and drain out any juices from the roasting pan.

Add the onion, lemon, carrots, celery and garlic to the cavity of the bird and carefully flip the bird over, so it's back-side is up and breast-side is down in roasting pan.

Drizzle 4 tbsp of melted butter all over the back-side of the turkey and pour 1 1/2 cups of chicken stock into the roasting pan.

Place a digital read thermometer into the thickest portion of the thigh if available.

Preheat oven to 425 degrees F. and cook turkey for 30 minutes. Reduce heat to 350 degrees F. and cook until the turkey reaches about 140 degrees F.

Carefully remove the turkey from the oven and flip it over so it's now breast-side up. Baste the turkey breasts with the pan juices and place back in the oven until the turkey reaches 165 degrees F.

Remove turkey from oven and loosely cover with foil for 20 to 30 minutes before carving.

For the Turkey: (On Cooking Day)

If you&#x27;re having a smaller Thanksgiving, want something that cooks faster, or just don&#x27;t care for dark meat, I love using a turkey breast. Using a turkey breast cuts the roasting time in half and keeps you from drying out the breast meat, waiting for the legs to cook through. This dry brined turkey breast gives you moist meat and crispy skin.

Dry Brined Turkey Breast

turkey breast (thawed)

turkey broth

Kosher salt

baking powder

unsalted butter

sage leaves

oregano leaves

thyme leaves

turkey gravy

Thaw your turkey breast (in the bag it came), in your refrigerator. It typically takes 24 hours per 4 pounds to defrost, plan accordingly according to weight.

Once your turkey is defrosted, carefully remove it out of the bag (I do this over the sink, since it is easy to disinfect the surface after). Remove any bags of innards that may be included. Place turkey breast on half sheet pan with a rack, so any additional thawed juices that come out while it brines, do not get reabsorbed back into the turkey. Proceed to dry the entire turkey inside and out with paper towels.

In a small bowl, mix the baking powder with the kosher salt (see note #1). From up above, sprinkle baking powder/salt mixture over the entire turkey breast (you may not need all of it depending on the size of your bird). Carefully place the bird, uncovered, in the refrigerator for 24 hours.

Once your turkey has brined for 24 hours, remove from the refrigerator and preheat oven to 425F. If any juices accumulated overnight, discard. From the bottom of the breast, carefully separate the skin from the breast. Be very gentle or the skin can rip.

In a small bowl, mix together unsalted butter and chopped fresh herbs (see note #2). Using your fingers, scoop herb butter out of bowl and begin smearing under the skin onto the breast. Spread the rest of the herb butter on the outside of the breast. If possible, pull the skin down and secure it in between the breast point and rack.

Place turkey into the oven and carefully pour 2 cups of turkey broth into the the bottom of the pan. Begin roasting turkey in the oven. Every 15 minutes, carefully slide the rack out and baste the turkey with the juices in the pan.

Depending on the weight of your turkey breast it should take 45 minutes- 1 1/2 hours to roast (my 6lb turkey breast took 1 hour and 15 minutes). For smaller birds, begin checking with a thermometer at 45 minutes, you are looking for 155F at the thickest part of the breast. After it rests it should come to temperature at 165F.

Carefully remove turkey from oven (remember there is liquid at the bottom of the pan). Using your baster, reserve 1/4 cup of pan drippings for making homemade gravy (see this post for my homemade turkey gravy).

Once the turkey has rested, use a sharp chef's knife or carving set to slice the turkey breast. Once you begin carving the turkey breast, you should immediately reveal juicy meat as you slice. Serve with homemade turkey gravy over the top and with your favorite Thanksgiving side dishes.

This amazing Dry Brine Chicken begins with a bright lemon herb dry brine and ends with a mouthwatering super moist roasted chicken. There&#x27;s so much flavour, you&#x27;ll never buy a rotisserie chicken again.

Lemon Herb Dry Brine Chicken Recipe

tbsp sel gris

lemon;

olive oil

rosemary

Mix salt, thyme, rosemary, olive oil, and juice...

Mix salt, thyme, rosemary, olive oil, and juice from half a lemon together in a small bowl.

Loosen the skin covering the chicken breast by...

Loosen the skin covering the chicken breast by carefully sliding your hand underneath. Be very careful not to tear it.

Pat the entire chicken dry with a paper...

Pat the entire chicken dry with a paper towel.

Rub 1/4 of the dry brine on one...

Rub 1/4 of the dry brine on one breast under the skin, then repeat with the other breast.

Place a handful of fresh thyme and half...

Place a handful of fresh thyme and half a lemon into the chicken.

Tie the chicken up with kitchen string (check...

Tie the chicken up with kitchen string (check youtube for a video).

Rub the rest of the dry brine all...

Rub the rest of the dry brine all over the chicken.

Place the chicken in the fridge on a...

Place the chicken in the fridge on a baking tray with a wire rack. Allow to dry for 24 hours.

Remove the chicken from the fridge and allow...

Remove the chicken from the fridge and allow to come to room temperature as the oven pre-heats to 425 F.

Roast the chicken at 425 F for 30...

Roast the chicken at 425 F for 30 minutes then reduce time to 375 F.

Roast for another 60-90 minutes or until the...

Roast for another 60-90 minutes or until the internal temperature reaches 180 F in the thickest part of the thigh (without touching the bone)

These Smoked Salmon Fillets are first dry brined and cured overnight then seasoned with a cajun blackening rub.We then show you step by step how to slow smoke the salmon to perfection on a Pit Boss pellet grill.

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