Fwismoker
somebody shut me the fark up.
I saw the brine or not brine chicken debate and had a whole bird thawed for cooking today so figured this could contribute to the discussion. Now this is a Heritage Farms from Krogers which is already enhanced mind you. IMO it's important to distinguish between enhanced and non.
Seasoned heavily the inside and outside, fired up the 007 cooking 350-400* direct. Started skin side up and I flip down when the skin starts to tighten up.
First two pics is when I flipped down and wasn't very far into the cook.
Now the rest were when it was almost done and then when pulled. I just can't imagine anymore juice could fit into it which why is I'll never brine enhanced birds...plus they could get mushy.
Seasoned heavily the inside and outside, fired up the 007 cooking 350-400* direct. Started skin side up and I flip down when the skin starts to tighten up.
First two pics is when I flipped down and wasn't very far into the cook.
Now the rest were when it was almost done and then when pulled. I just can't imagine anymore juice could fit into it which why is I'll never brine enhanced birds...plus they could get mushy.